INSPECTION REPORT Health Protection LKIM-CSN3AQ

PREMISES NAME Green Basil Thai Restaurant		Tel: (604) 626-2831 Fax:
PREMISES ADDRESS 4623 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE June 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wan Fang Zhong		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not made prior to arrival of EHO. Kitchen in full operation prior to sanitizer solution readily available. CORRECTED DURING INSPECTION - Sanitizer solution made upon direction of EHO. . Corrective Action(s): Ensure sanitizer solution is readily available for staff to use throughout the duration of food preparation. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Rice observed to be cooked in mop sink area. This area is just off staff washroom and not suited for food preparation. . Corrective Action(s): Cease all food production in this area. Relocate any food preparation from this area immediately. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in dry storage area. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door not tight fitting. . Corrective Action(s): Seal back door immediately. Ensure perimeter of restaurant is tight fitting. Seal all holes. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in dry storage area. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden and particle board shelving and equipment observed throughout facility. . Corrective Action(s): These items are not suited to food preparation areas as they are absorbent. These items will have to be replaced with more suitable materials or repainted/resurfaced. Begin to assess wooden shelving and structures and source materials for repairs/resurfacing/replacement. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - ChlorineTest strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – previously cooled food items tested for temperatures. - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Milkshake blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection