INSPECTION REPORT Health Protection LQUN-CGXTPH

PREMISES NAME Khob Khun Thai Cuisine		Tel: (604) 939-0801 Fax:
PREMISES ADDRESS B - 1143 Austin Ave Coquitlam, BC V3K 3P4		INSPECTION DATE August 3, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Paween Piyasil		NEXT INSPECTION DATE August 08, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 92

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Cooking equipment; exhaust canopy & filters; legs of tables, sinks and equipment; handles of doors and equipment; undersides of sinks; shelves and cupboards; and the exterior surfaces of food containers are covered in food and grease. These surfaces are sticky to the touch, due to the accumulation of grease. This will attract or harbor pests (mice and flies). 2) Wiping cloths are being stored on counter-tops at room temperature. Pathogens will grow on the cloths and using them will spread more germs around. Corrective Action(s): 1) A thorough, deep cleaning of all surfaces is required to be completed to remove all food and grease. 2) Purchase and use commercial grade degreasers and soaps to remove the food and grease. 3) Scrub all surfaces with degreaser and hot water to remove food and grease. 4) All wiping cloths must be stored in a bucket of bleach and water at all times. The bleach solution shall be changed every 2-4 hours with new solution. Mix 1 Tbsp of bleach with 4L of water. **Correction date: Prior to re-opening** Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temperature dishwasher had a [Cl2] of 0ppm during the rinse cycle. Dishes are not being sanitized to kill pathogens. There are no other means to wash and sanitize dishes properly (no 3-comp sink for manual washing). Corrective Action(s): 1) Immediately close the premises. 2) Immediately call a company to repair the dishwasher so the [Cl2] is between 50-100ppm during the rinse cycle. **Correction date: Immediately** Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The designated hand washing station in the kitchen had no paper towels. Staff are unable to wash and dry their hands correctly. Corrective Action(s): Immediately fill the paper towel dispensers and ensure it is always full, so staff can (and are encouraged) to wash and dry their hands correctly. During the inspection, staff filled the paper towels dispenser. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Head chef did not wash their hands correctly or frequently during the duration of the inspection. Chef used their bare hands to handle ingredients and only wiped them on a dirty cloth which remained on the counter top. Pathogens are easily spread with dirty hands, and multiple surfaces (handles, utensils, etc.) can become dirty when staff touch fail to wash their hands after completing a task and starting a new one. Corrective Action(s): Immediately retrain all staff on the proper steps of hand washing, the required frequency, and the use of disposable gloves. At time of inspection, staff demonstrated proper hand washing steps. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Found mice droppings along the edge of all walls under equipment, prep tables and sinks in the kitchen; on shelves around cookware and containers of food; and found a dead, dried up mouse carcass under the cook station. Mice and their droppings carry diseases. Corrective Action(s): 1) Immediately remove all mice droppings and dead mice. Wash and sanitize all surfaces they touched. 2) Immediately wash and sanitize all cookware and food containers that came into contact with the mice droppings. If they can NOT be washed and sanitized, discard the food or cookware. 3) Have your professional pest company complete a full inspection to determine entry points and complete all recommendations made by your pest technician. 4) Increase the frequency the pest technician services the premises to eliminate the mice problem. 5) Block all entry points. 6) A thorough, deep cleaning of the whole kitchen, from floor to ceiling, is required to be done. **Correction date: Prior to re-opening** Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) The front and side door is propped open. Flies have entered the premises, and this is an entry point for rodents too. 2) Found holes in walls which are entry points into the premises. Corrective Action(s): 1) Immediately close all doors and keep them closed at all times. If you want to keep doors open, install screens on the doors to prevent the entry of pests. During the inspection, staff closed the doors. 2) Block all holes in walls and around pipes, electrical outlets, and exhaust pipes. Use sheets of metal, or metal mesh (1/4" or smaller holes), or tightly pack the holes/openings with steel wool and then seal with expanding foam. Have a professional pest company complete a full inspection to find all entry points. **Correction date: Prior to re-opening** Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls; floors; ceiling; gas and water pipes are covered in food and grease. This will attract and harbor pests. Corrective Action(s): 1) A thorough, deep cleaning of the whole premises requires to be done from floor to ceiling. Move all equipment away from walls so the floor and walls beneath & behind the equipment can be scrubbed clean. 2) Purchase and use commercial grade degreasers and soaps to remove the grease and food. 3) Scrub the mentioned surfaces with commercial grade degreasers and hot water. **Correction date: Prior to re-opening** Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The black, upright cooler has a door that doesn't tightly close. Cold air is continuously leaking out, making the cooler compressor work harder. Corrective Action(s): Repair the door or replace the door seal/gasket so the cooler door tightly closes. **Correction date: Nov. 1/22** Violation Score: 15

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers were -11C or colder; hot holding units above 60C; and thermometers present. - Bleach sanitizer in spray bottles had [Cl2] of 200ppm. - Low temperature dishwasher had [Cl2] of 0ppm during the rinse cycle. - All foods stored in food grade containers; covered; foods stored in groups with raw proteins on the lowest shelves; and foods stored 6" off the floor on racks and shelves. - No expired foods in use. FIFO rules being followed. - FoodSafe certified staff present. - General sanitation level is poor. A thorough, deep cleaning of the premises from floor to ceiling is required. - Premises has an active mice infestation. Mice droppings found on the floor and on shelves where food and cookware is being stored. Holes in walls found where they could be entering, and the front and side doors are being propped open during operation. - A closure order was issued due to a broken dishwasher, poor sanitation level, and a mice infestation. - Contact our office to schedule a follow-up inspection when all violations have been corrected.