INSPECTION REPORT Health Protection RSHA-BMETUX

PREMISES NAME Thai-Isaan Cuisine and Cafe		Tel: (604) 943-1004 Fax:
PREMISES ADDRESS 1256 56th St Delta, BC V4L 2A4		INSPECTION DATE March 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pon Hassakan		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted around grill/above grill, on ceiling tiles/walls, etc. Facility unorganized. Corrective Action(s): Clean and organize facility. Remove all unused/unwanted items to free up space - reducing clutter and potential rodent harborages. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (walls,shelves, etc) Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair. (ie: smooth, tight and impervious to moisture - no bare wood permitted) Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Gauges noted. - Mechanical Dishwasher: High Temp: Hot. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - 3-4 hours.) All cleaned implements are to be stored in a manner in order to prevent post contamination. - Wiping cloth storage: Ok. Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. - Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. As per Dishwash Sign. (ie: Chlorine) - Food Storage: As discussed. Only small quantities of perishable food items are permitted to be stored at room temperature. (ie: less than 2 hours - eggs/tofu: Small; quantities/quick turnover.) No double stacking of food containers permitted when saran wrap is being used to cover food items. - Sanitary Facilities: Acceptable. - Chemical Storage: All items are to be stored in designated areas, away from all food items. - Staff Hygiene: Discussed. (ie: Hair restraint.) - Sanitation: Refer to Violation Notes. Facility is required to be kept clean and organized. Personal storage - storage table is to be kept clean and organized. Remove all unused items. - Structural: Ongoing. Continue efforts to keep all surfaces in good repair. - Equipment: Upgrades are noted. Good work. - Pest Control: Monitoring is equired to be conducted. No signs/droppings noted this date. - Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Generic flowchart on site. Staff are to be properly trained.