INSPECTION REPORT Health Protection JELR-BAXQR9

PREMISES NAME Leela Thai Restaurant		Tel: (604) 541-9631 Fax:
PREMISES ADDRESS 1310 Johnston Rd White Rock, BC V4B 3Z2		INSPECTION DATE April 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Taen Thorpe		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sauce in pot in walk in cooler made yesterday has not cooled quickly (food temperature 15 C). Corrective Action(s): Sauce was discarded during the inspection. Follow your food safety plan. Hot potentially hazardous foods are to be cooled quickly from 60 C to 20 C in 2 hours or less and 20 - 4 C in 4 hours or less. Put pot in a cold ice water bath or use an ice wand to cool sauces quickly. Transfer to smaller containers and do not fully cover. This will allow steam to escape and food will cool more quickly. Once cold, fully cover food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food in walk in is covered to protect from contamination. For lettuce, do not use cardboard to cover as it could be a source of contamination.. Corrective Action(s): Remove cardboard. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Caulking around the kitchen hand sink is becoming worn making the area difficult to clean. Corrective Action(s): Re-caulk around staff kitchen hand sink. Follow a routine cleaning schedule. Violation Score: 3

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

Comments

Walk in cooler and line cooler and domestic cooler are all satisfactory. Upright cooler with glass door - for produce only and is not to be used to store potentially hazardous foods. Hand washing sinks have liquid soap and paper towels. Hot holding (rice) > 60 C. Garlic in oil is being stored in cooler. Cooking > 74 C. Cooling of foods - see above. Thawing of meats is being done in separate cooler. ** Freezer - has become very worn and lid does not shut well (food is solidly frozen and <-18C). Operator is looking into replacing freezer. Commercial dishwasher has a final sanitizing rinse (50ppm + measured on the plate after the final rinse). Bleach is available on site. Use unscented bleach (1 tsp per litre of water) to sanitize wiping cloths and surfaces. Food in dry storage is all in pest proof bins - good. Food Safe certificates - are all up to date for operator and some staff - good. No signs of pests - good. Pest control report available - good.