INSPECTION REPORT Health Protection 240797

PREMISES NAME Thai's Saigon Bistro		Tel: (604) 299-8848 Fax:
PREMISES ADDRESS 4015 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE October 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eugene Thai		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted bean sprouts in cold water at ~15 deg C. Instructed operator to add ice to bean sprouts. This issue has been noted before. Bean sprouts will require to be stored in mechanical refrigeration if operator cannot maintain at 4 deg. C or less with ice. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A) Noted container of raw pork being prepared for marination on work table beside container of cooling cooked chicken. Do not store raw and ready to eat meats beside each other. B) Noted 2 containers of recently cooked cooling broth stored on the ground. Corrective Action(s): Keep all foods stored off the ground at all times.

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

Comments

Gen: -Hand wash stations were fully equipped with soap, paper towel, hot and cold running water. -All coolers 4 deg. C or less (upright 3 door, undercounter, domestic, etc.) -All freezers (chest x 2) -19 deg. C and -22 deg. C -Hot holding of rice 66 deg. C -Note: premises had just opened and was doing daily, advanced preparation of foods. -Observed proper cooling procedures (ie. cooked chicken, portioned at room temperature to cool in small shallow container), Discussed cooling of broth with operator who said ice bath is used. Ensure foods are cooled from 60 deg. C --> 20 deg. C within 2 hrs and then transferred to cooler unit to cool from 20 deg. C to 4 deg. C within 4 hrs. -Good general sanitation. No signs of pest activity noted. -High temperature dish washers achieved 71 deg. C with thermolabel. -Ice machine appeared clean with scoop for ice stored outside of the ice.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 240797
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment