INSPECTION REPORT Health Protection JELR-CQ8UCY

PREMISES NAME California Thai		Tel: (778) 223-7999 Fax:
PREMISES ADDRESS FC12 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE March 24, 2023	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Jian Feng Zhang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in main kitchen is again covered with a bin of food and cannot be used. Corrective Action(s): Food service workers must have easy access to a hand washing sink and must wash their hands when preparing food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: As mentioned, Food Safe certificates expire after 5 years and need to be renewed to be current. Corrective Action(s): At least one person per shift is to have a valid, current, Food Safe level 1 (or equivalent course) certificate when the Operator or Manager is not on site. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-CQ7T3G of Mar-23-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler air temperature is at 7C (your gauge) and 7C (inspector's thermometer inside of the cooler). Food temperature about 5-6C (42-44F). Door has been opened frequently and staff advise that the temperature gauge was at 2 C this morning. This is the main cold food storage equipment for this premises. Correction: All meat, fish, chicken, soup broth, cooked rice, eggs, cooked vegetables, etc. are to be stored at 4C (40F) or colder. Check temperature again when not busy and adjust or service the walk in cooler if the temperature does not go down to 4 C or lower.

Comments

Follow up inspection. Photo was emailed this morning showing walk in cooler gauge at 2C - good. This afternoon, walk in cooler gauge 2C and inside of cooler <4C - good. Hand washing sink - see above. Food Safe training - see above. Provided copies of posters for hand washing and for dishwashing (cleaning and sanitizing requirements). Copy of report to be emailed to operator.