INSPECTION REPORT Health Protection AMAC-CGJR8X

PREMISES NAME California Thai		Tel: (778) 223-7999 Fax:
PREMISES ADDRESS FC12 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE July 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jian Feng Zhang		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen was not stocked with paper towels. Corrective Action(s): All hand sinks must be stocked with soap and paper towels so employees can adequately wash their hands when handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Cooked rice stored in walk-in cooler without proper fitting lid, and with another container stored directly on top. 2) The fume hood is past service. The due date was in May 2022. Corrective Action(s): The container stored above the rice can contaminate the cooked rice as it is making direct contact. Addtionally, all foods must be stored in the walk-in cooler with a proper fitting lid. 2) The dust and grease accumulated on the fume hood can fall and contaminate the food being cooked below. Service the fume hood at your earliest convenience. Violation Score: 9

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

Comments

General sanitation is good. 3 compartment sink available with Quat used for sanitizing step. Sanitizer bucket readily available with 200 ppm Chlorine. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. FoodSafe Certified staff present at time of inspection.