Fraser Health Authority



INSPECTION REPORT
Health Protection
230455
PREMISES NAME
Thai Express (Metrotown)
Tel: (778) 379-7131
Fax: (604) 496-2058
PREMISES ADDRESS
318 - 4820 Kingsway
Burnaby, BC V5H 4P1
INSPECTION DATE
June 30, 2017
TIME SPENT
2.75 hours
OPERATOR (Person in Charge)
Tho Cung
NEXT INSPECTION DATE
July 04, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
No
Sanitation Plan [s. 24]
Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0
Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Tom Yum/thai soup base was in a very large pot. Temperature was 60 deg. C; Manager reported she was going to transfer entire pot to cooler. This is improper cooling . Portion is too large and will not cool fully with required time.
Corrective Action(s): Transfer soup to smaller containers (shallow, metal trays) and use ice bath so that product cools rapidly. Food must cool from 60 deg. C - 21 deg. C with 2 HOURS and from 20 deg. C to 4 deg. C within 4 hours.
Temperature must be monitored to ensure time/temperature standards are met.
*In future, discontinue use of these large pots + REMOVE from the premises. This premises is not large enough to accomodate cooling of such large quantities. In addition, dishwashing sink is not large enough for this pot.
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in the walk-in cooler and top of front prep table cooler were >4 deg. C.
Corrective Action(s): The following items were discarded by Mgr + staff at the time of the inspection:
--front top of prep cooler--
1 small container of tofu (10.9 deg. C)
1 insert of shrimp (12.1 deg. C)
1 insert cooked chicken (10.7 deg. C)
1 insert cooked beef (12.5 deg. C)
--from walk-in cooler--
2 large containers of cooked chicken (9.6 - 10.1 deg. C)
2 large containers of battered chicken (8.7 - 9.6 deg. C)
1 med container of red curry sauce (8 deg. C)
1 med container of cream sauce (9 deg. C)
1 med container of tofu (15 deg. C)
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Spring rolls were being stored under heat lamp. Temperature was 41 deg. C (internal) 1 bulb was burnt out
Corrective Action(s): 5 spring rolls were discarded at time of inspection. Product had been there for 3 hrs according to staff. Replace burnt out bulb and do not use for hot holding until bulb replaced. Hot food must be >= 60 deg. C
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Front handsink did not have paper towel + bucket was in handsink.
Corrective Action(s): Supply paper towel to front handsink + do not store/wash any items in this sink.

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk-in cooler was initially 10 - 11 deg. C inside. External display read 12 deg. C. Cooler was overstocked. Box was blocking fan. Once box removed + items cleared, internal temp was 3 - 4 deg. C. Air temp from fan was 2 deg. C.
Corrective Action(s): Do not overstock fridge or block fan. Air must be able to circulate. Continue to monitor cooler + ensure temperature is maintained at 4 deg. C. Do not add hot food directly to the cooler. Cooler should be serviced to verify it is functioning properly.
Correction date: July 1/17.
Violation Score:

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

General Comments
Violations noted
-Hot + cold running water present
-Back handsink supplied with liquid soap + paper towel
-High temperature dishwasher final rinse was 72.9 deg. C at the dish surface *Do not double stack dish racks in washer as spray will not properly reach/sanitize dishes.
-Front coolers were 4 deg. C or colder *Ensure prep cooler tops are covered when not in use to maintain temperature.
-Freezers were functioning
-No signs of pest activity.