INSPECTION REPORT Health Protection LQUN-CGZQ7W

PREMISES NAME Khob Khun Thai Cuisine		Tel: (604) 939-0801 Fax:
PREMISES ADDRESS B - 1143 Austin Ave Coquitlam, BC V3K 3P4		INSPECTION DATE August 5, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paween Piyasil		NEXT INSPECTION DATE August 08, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # LQUN-CGXTPH of Aug-03-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Cooking equipment; exhaust canopy & filters; legs of tables, sinks and equipment; handles of doors and equipment; undersides of sinks; shelves and cupboards; and the exterior surfaces of food containers are covered in food and grease. These surfaces are sticky to the touch, due to the accumulation of grease. This will attract or harbor pests (mice and flies). 2) Wiping cloths are being stored on counter-tops at room temperature. Pathogens will grow on the cloths and using them will spread more germs around. Correction: 1) A thorough, deep cleaning of all surfaces is required to be completed to remove all food and grease. 2) Purchase and use commercial grade degreasers and soaps to remove the food and grease. 3) Scrub all surfaces with degreaser and hot water to remove food and grease. 4) All wiping cloths must be stored in a bucket of bleach and water at all times. The bleach solution shall be changed every 2-4 hours with new solution. Mix 1 Tbsp of bleach with 4L of water. **Correction date: Prior to re-opening** Code 302 noted on Routine inspection # LQUN-CGXTPH of Aug-03-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher had a [Cl2] of 0ppm during the rinse cycle. Dishes are not being sanitized to kill pathogens. There are no other means to wash and sanitize dishes properly (no 3-comp sink for manual washing). Correction: 1) Immediately close the premises. 2) Immediately call a company to repair the dishwasher so the [Cl2] is between 50-100ppm during the rinse cycle. **Correction date: Immediately**

Comments

A follow-up inspection was completed, the following observations were made: - Sanitation level of premises improved. Walls, floors and food contact surfaces have been cleaned, but more detailed cleaning still needed in specific areas. - Commercial grade degreasers/soaps required to be purchased and used. - Pest control company has not completed site inspection yet. - Wiping cloths are stored in a bucket of bleach water solution. The [Cl2] was 200ppm. - Low temperature dishwasher had a [Cl2] of 50ppm during the rinse cycle. Dishwasher has been repaired, and is able to wash and sanitizing. Chlorine tests strips present. Test the chlorine level every day before putting the first load of dishes thru. - All mice droppings and the dead, dried carcass have been removed. All surfaces that came into contact have been cleaned and sanitized. - Front and side doors were closed during the inspection. - Hole in wall has not been blocked or sealed yet. - At time of the inspection, contractor was present to measure and fix the cooler door gaskets and doors. Contractor explained that they may arrive in 2 weeks, this is acceptable. ACTION TO TAKE: 1) Purchase and use commercial grade floor and food contact surface degreasers/soap every day to clean. 2) Clean the pipes running along the wall & ceiling by the exhaust canopy, as they are covered in grease. 3) Clean the sides of the cooking equipment, especially between each cooking equipment, as there is accumulated grease. Move the equipment away from each other and scrub with degreaser and hot water. 4) Some surfaces are still sticky with grease (outside of food containers, faucet handles, interior frames of coolers, etc.). Scrub food contact surfaces again with commercial grade degreasers/soap. 5) Call a professional pest company to complete a thorough site inspection to determine entry points for mice and to eliminate the mice infestation. 6) Purchase and install screen doors/curtains on the front and side doors so they can be kept open to allow air flow into the dining area. 7) Block and seal the hole in the wall. Use metal plate, metal mesh (1/4" or smaller holes), or tightly pack with steel wool and then seal with expanding foam. Closure order rescinded, premises may re-open for operation. A follow-up inspection will be completed on Aug. 8/22 to ensure all outstanding items have been completed. Failure to complete all items, will result in the issuance of tickets and fines.