INSPECTION REPORT Health Protection KKIM-CBN2C2

PREMISES NAME Siam Le Bien Thai Cuisine		Tel: (778) 829-9422 Fax:
PREMISES ADDRESS 4217 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE February 14, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thanyarat Bunyavejchewin		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Built-in can opener observed with sticky residue and food debris. Corrective Action(s): The item was washed and sanitized thoroughly at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs stored above ready to eat produce in walk-in cooler. Corrective Action(s): Always store eggs and raw meats underneath ready to eat products to prevent contamination. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple pots of curry soups and sauces were being cooled at room temperature upon the entrance to the kitchen. Chef stated some of them were cooling for 2 hours and some less than 2 hours. Surface temperatures ranged from 37C - 65C when measured. Corrective Action(s): Pots that have been cooling for longer were moved to the walk-in cooler at the time of inspection. Ensure to follow proper cooling practice: Cool from 60C to 40C within 2 hours and 40C to 4C within 4 hours, which can be achieved by placing the food in the cooler. Violation Score: 5

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

Comments

- All handsinks are fully equipped with hot and cold running water, liquid soap and single use disposable paper towels **Ensure to repair the built-in liquid soap dispenser in the kitchen as placing another liquid soap bottle on top of the dispenser appears to be inconvenient. - All coolers measured at 4C or below. - All freezers measured from -9C to -18C. - All hot held food items measured at 60C or above. - Chlorine sanitizer solutions in buckets measured at 200ppm with test strips. - Vent hood is in sanitary condition. - High temperature dishwasher measured at 83C during the final rinse cycle. - No signs of active pest activity observed ** Some old rodent droppings observed in hard-to-reach areas in the dry storage room. Ensure to thoroughly clean and sanitize all the corners of the floor. - Pest control done by a contractor - reports were not available upon request. Ensure to email the undersigned with the most recent pest report.