INSPECTION REPORT Health Protection JELR-CDPTLT

PREMISES NAME Thai-Isaan Cuisine and Cafe		Tel: (604) 943-1004 Fax:
PREMISES ADDRESS 1256 56th St Delta, BC V4L 2A4		INSPECTION DATE April 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pon Hassakan		NEXT INSPECTION DATE April 25, 2022
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: High (≥30) Total Score = 30

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Some food storage on the floor in leak proof containers. No evidence of food contamination but food containers should be up off of floor. Corrective Action(s): Immediately store all food in covered containers at least 6 inches (15 cm) up off of the floor to protect from contamination. Use chlorine sanitizer solution to sanitize all lids of containers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: There is evidence of currrent pest (mouse) problem. Operator is monitoring for pests however cleaning, organization of items, and improved pest control is required. Corrective Action(s): Food premises is to be free of pests. Consult a licenced pest control company for help. Pest management involves: 1. Protecting all food and cleaning up food and water spills promptly. 2. Removing unneeded items and keeping items 6 inches up off of the floor. 3. Sealing all spaces/entrances so pests cannot enter. 4. Monitoring for pests. Follow the advice of pest control expert. Provide copy of your pest control report. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There may be areas where pests can enter. Droppings on floor noted. Some items stored on floor. Corrective Action(s): Seal all spaces where pests may enter premises (as discussed). Keep all items up off of floor to help with cleaning and monitoring for pests. Do this as soon as possible. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is ok but must improve deep cleaning in hard to reach areas. Corrective Action(s): Thoroughly clean and sanitize (using 1 tsp domestic bleach in 1 litre of water) all shelves, counters, and clean the floor under equipment and in hard to reach areas. Violation Score: 9

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

Comments

Routine check. All coolers (large 3 door, 2 prep coolers, and drink cooler) are at 4 C/ 40 F. Hot holding - soups, rice are at 60 C/140 F or hotter with the exception of soup broth from fridge that is being reheating (reheat quickly within 2 hours to 74 C or hotter). Cooling - food items on counter that came off of stove are still at 60 C or hotter - ok. Reviewed procedures for quick cooling of hot foods. *** When food temperature reaches 60 C/140 F, place in small volumes in fridge or use a cold water ice bath to quickly cool to 4 C/40 F. Food safety plan is posted. Operator has FoodSafe Level 1 certificate that has not expired - good. No menu items with raw eggs (note that eggs are to be stored in the cooler and not at room temperature - only bring out eggs in small volumes to be used within 2 hours). Chlorine sanitizer is used for sanitizing wiping cloths (100-200ppm detected). This is made fresh at least 2 times per day as per operator. Use chorine sanitizer to sanitize counters, work and food contact surfaces, and lids to food containers. Commercial dishwasher has a final hot water sanitizing rinse (180F + measured at the gauge and 160F++ measured inside of the machine - good. Evidence of pests - see above. Cleaning required - see above. Mechanical exhaust - has been serviced. Signature not required. Copy of report left with operator.