INSPECTION REPORT Health Protection JPAK-ATZVMR

PREMISES NAME Thai Express (Metrotown)		Tel: (778) 379-7131 Fax: (604) 496-2058
PREMISES ADDRESS 318 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 13, 2017	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Tho Cung		NEXT INSPECTION DATE December 14, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 73

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed two batches of sauce/soup at room temperature; operator stated that they are being cooled before going into the cooler Corrective Action(s): Required operator to follow proper cooling procedures 1. insert the container in ice bath; ensure to replenish ice frequenty and stir soup regularly 2. use ice wand to cool down food rapidly 3. use small and shallow containers to cool at room temperature then transfer them to cooler with proper coverings Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Observed front display cooler to hold food above 4 C 1. top line cooler had cut vegetables stored at 13-14 C 2. bottom display cooler had excessive food items where top portion of food in each container were at 12-13 C; inner portion of the food was at 4 C; operator stated that food was prepped and was taken out from the walk-in cooler before lunch rush. Corrective Action(s): Required operator to: 1. discard all potentially hazardous food items in the top line cooler 2. do not have excessive food in the line cooler unless all parts of the food can be kept at 4 C or below; required operator to have time log for every food item to indicate at what time food was transferred to the display cooler and when they were discarded. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed ice scoop at beverage dispenser stored on beverage dispenser tray Corrective Action(s): Required operator to wash, rinse, and sanitize the scoop, then store scoop in a clean container Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed dishwasher to be not in good working order; final rinse water was brown and temperature did not meet the standards; measured to be at 54.5 C with min/max probe thermometer. operator stated that dishwasher was used in the morning and had no issues. Corrective Action(s): Required operator to call for repair immediately. Manual dishwashing must be used temporarily (wash, rinse and sanitize cycles must be followed; operator was able to explain proper steps). Date to be corrected by: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed operator to have dirty squeeze bottles in the handwashing sink in the back Corrective Action(s): Required operator to have handwashing sink available at all times for hand washing only Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Observed food container directly touching the another food item in the walk-in cooler 2. tongs used for chicken was being used again to portion of bean sprouts 3. staff are using hands to touch the tongs and grabbing food items from top display coolers without proper hand washing and/or changing single-use gloves Corrective Action(s): Required operator to: 1. have proper lids/covering for food items and to never store containers on top of another food product 2. have separate tongs for every food item; both chicken and bean sprouts were discarded by manager at the time of inspection 3. washing hands in between tasks AND use single-use gloves only once. change gloves when different tasks are performed Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed high temperature dishwasher to be not working; temperature is not being met and dishes had brown water after final rinse cycle Corrective Action(s): Required operator to immediately call for repair to have dishwasher in good working order Violation Score: 9

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

Comments

-overall sanitation was satisfactory -all hand washing sinks stocked with liquid soap and paper towel -hot and cold running water available at all sinks -walk-in cooler at 3.2 C -prep cooler at front area at 4 C or lower -drawer cooler at 0.2 C -small cooler at -1 C -freezers at -18 C or lower -rice cooker at 88 C -ice machine in sanitary condition -no sign of pests noted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATZVMR
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: 0.15 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