INSPECTION REPORT Health Protection JCRH-CV8UA9

PREMISES NAME Siam Le Bien Thai Cuisine		Tel: (778) 829-9422 Fax:
PREMISES ADDRESS 4217 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE August 31, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Thanyarat Bunyavejchewin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # KKIM-CJFQ8B of Sep-20-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Three packs of tofu observed inside handwashing sink. They were in the middle of preparation. Correction: - Do not do any food prep using hand sink. Always have the sink accessible for washing hands only. Tofu was removed from the handsink at the time of inspection. Code 205 noted on Routine inspection # 253431 of Aug-24-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Hydrated noodles stored in two big buckets at room temperature measured 17 degrees C and 11 degrees C (internal temperature). Operator claimed noodles were taken out from cooler more than 2 hours ago. 2. Food in insert coolers are double stacked and stacked too much. Temperature measured between 6-8 degrees C. Date to Be Corrected By: Immediately. Corrective action 1. Hydrated noodles must be stored in cooler and maintain 4 degrees C or below. OR small quantity can be left at room temperature with 2 hour time stamp. After 2 hours, left over food must be discarded. 2. Stop double-stacking practices as the air gap between inserts cannot properly maintain temperature. Store food below the insert level to properly maintain 4 degrees C or below. Correction:

Comments

The following corrective actions have been completed: - Operator has obtained probe thermometer to monitor cooling temperatures - No foods were in the process of cooling at time of the inspection; however, curries in cooler which were cooled earlier in the day were 4C or colder (internal temperature) - Only small portions of hydrated noodles were kept at room temperature. Container is labelled with date noodles were brought out and are discarded in 2 hours if not used up. - Inserts in line coolers are no longer double stacked. - Raw seafood was stored beneath ready to eat items in line cooler - In use wiping cloths in kitchen and front service area kept in sanitizer solution at acceptable concentration (200ppm chlorine) - Sanitizer solution in spray bottle measured 200ppm chlorine - Hard to reach areas of the floor were deep cleaned since routine inspection.