INSPECTION REPORT Health Protection DSOG-AW8UUP

PREMISES NAME Thai By Thai Restaurant		Tel: (604) 501-1773 Fax:
PREMISES ADDRESS 102 - 9164 120th St Surrey, BC V3V 4B5		INSPECTION DATE February 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manop Krinadai		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats (chicken) stored above vegetables inside the upright cooler. 2) The handle of the ice scoop touching the ice. 3) Multiple food items stored uncovered in the upright coolers. Corrective Action(s): 1) Store all raw meats on the bottom shelves of the upright cooler. 2) Keep the ice scoop outside the ice machine and ensure that the handles do not touch the food item. 3) Store all foods covered with proper lids or plastic wraps inside the upright cooler. Violation Score: 9

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front/back) are stocked with hot/cold running water, soap, and paper towels. - All coolers (2 upright, 2 prep) at < or = to 4C. - All freezers (2 chest) at < or = to -18C. - Daily temperature logs for all coolers and freezers are to be kept up to date. - Hot holding units (rice, soup) at > 60C. - Low temperature dishwasher dispensed 50ppm chlorine sanitizer at 40C. Chlorine test strips available. Ensure to monitor the sanitizer concentration daily. - Surface sanitizers available in white buckets with presoaked wiping cloths at 100ppm chlorine solution. Ensure to provide surface sanitizers at each station (ie. serving area, main kitchen) and use clean wiping cloths. - Dry storage area has adequate space and wire racks. Dry food items are stored in food grade containers with tight fitting lids, adequate wire racks. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty. Verified at the time of the inspection.