INSPECTION REPORT Health Protection CSWY-BYT78D

PREMISES NAME Thai Express		Tel: (604) 496-2058 Fax:
PREMISES ADDRESS 1403 - 10355 152nd St Surrey, BC V3R 7C3		INSPECTION DATE March 4, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Tho Cung		NEXT INSPECTION DATE March 05, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Insert of beef and chicken observed at 9.1 C in top well of small reach-in cooler. Inserts in top wells observed filled past the inserts fill line. Ambient temperature of the cooler 2.9 C. Ice observed placed on top of pasta and sprouts in top well to keep foods cold. 2. Bag of sprouts observed at 7 C in reach-in cooler. 3. Curry sauce observed at 6 C in well of large sandwich cooler. Corrective Action(s): 1. Beef and chicken was removed from cook line and placed in the walk-in cooler. Do not overfill foods in inserts to allow foods to maintain 4 C or below near cook line. When food is overfilled in top wells they will not be adequately chilled. Keep lids on all food in top wells to reduce the amount of heat from cook-line impacting food temperature. 2. Sprouts removed from the front line and placed in walk-in cooler. Ensure all foods are maintained at 4 C or below to prevent the growth of bacteria and their toxins. 3. Curry sauce was discarded and replaced with a new insert from walk-in cooler at 4 C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Inside top of ice machine observed with pink and black organic debris. Very little ice remaining in ice machine. Corrective Action(s): To be corrected by March 5, 2021. Remaining ice to be removed and machine to be cleaned today. Remove all ice and clean interior of machine to prevent cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine solution made on site observed over 200 ppm on chlorine strip. Corrective Action(s): Solution was dumped. Staff was shown how to make a 100 ppm chlorine solution with 1 tsp of bleach for every 1 litre of water. Ensure bleach solution is no greater than 100 ppm to prevent chemical contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 7

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Unable to locate permit. Corrective Action(s): Ensure permit is posted in a visible location. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1.Cartoon of eggs observed stored on floor in walk-in cooler. Bag of onions observed on floor in prep area. 2. Bowl used as scoop stored directly in the dry rice. Measuring cup handle submerged in a bin of sugar. 3. Several foods not in the process of cooling in the cooler, including cooked meats and corn, observed not covered. 4. Tong handles observed touching cooked meat stored in bin in walk-in cooler. Corrective Action(s): 1. Ensure all food is stored at least 6 inches off the floor to prevent cross contamination. 2. Ensure a scoop with a handle is used to scoop dry goods and is a sanitary manner and not stored in the product. 3. Ensure all foods, not in the process of cooling, are covered to prevent cross contamination. 4. Ensure handles of utensils do not touch the product to prevent cross contamination. Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature records being recorded to ensure that all refrigeration equipment is maintaining 4 C or below. Corrective Action(s): As part of your Food Safety Plan, ensure temperature records are recorded at least once daily to ensure food in all refrigeration units are at 4 C or below. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease build-up observed on floor under stove and fryers. 2. Heavy dust build-up observed on light shields in prep area. 3. Large amounts of food debris observed under stand-up freezer in prep area. 4. Large amount of grease build-up observed on the side of the fryer. 5. Excessive debris observed on fan guards and shelving inside large sandwich cooler. Corrective Action(s): 1. Remove all food debris and grease from floors to prevent the attraction of pests. 2. Remove all dust from the ceiling to prevent possible cross contamination. 3. Remove grease build-up from fryers and clean regularly to prevent large amounts of build-up. 4. Clean and sanitize the interior of the large sandwich cooler to prevent cross contamination. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Inner vents in large sandwich cooler observed held up by duck tape. Staff indicated it detached and repair person is coming in later in afternoon to repair. Staff do not know when the last time cooler units have been serviced. Corrective Action(s): - Have both line coolers serviced to ensure units are maintained in good working order. - Ensure vent is repaired in large sandwich cooler. Date to be completed by: March 5/2021 - Ensure all food is removed from unit and placed in walk-in cooler during repair to ensure all food maintains 4 C or below. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two spray bottles labeled Windex observed containing water and cleaning solution. Corrective Action(s): Ensure all chemicals are labeled with the correct chemical to prevent injury and chemical contamination. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer in the reach in fridge in the front by the till. Thermometer in the sandwich cooler is not accurate. Corrective Action(s): Equip all refrigeration units with accurate thermometers to ensure cooling units are holding 4 C or below. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Corrections Needed: - No analog or digital probe thermometer available for taking food temperatures. Purchase a probe thermometer in order to ensure all foods are maintaining the proper temperatures. - Obtain chlorine test strips to test your chlorine sanitizer to ensure it maintains 100 ppm. Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel. - Walk-in cooler at 4 C or below. - Stand-up freezer at -18 C - Hand washing observed - Foods held hot observed at 60 C or higher - Food handling satisfactory - No signs of pests - FoodSafe certified staff present - Utensils stored in a sanitary manner - Ready-to-eat foods stored above raw foods Covid-19 Observations During Inspection: - Staff health checks being conducted - Covid-19 Safety Plan in place - Staff wearing masks - Hand sanitizer available for customers - Infrared thermometer available for staff temperatures