INSPECTION REPORT Health Protection JPAK-ASVQZM

PREMISES NAME Lhy Thai Restaurant		Tel: (604) 526-8085 Fax:
PREMISES ADDRESS 7357 Edmonds St Burnaby, BC V3N 1A9		INSPECTION DATE November 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed raw meat in the walk-in cooler stored in a white plastic bag. Corrective Action(s): Required operator to remove the plastic bag as they are not cleanable and/or reusable, and use easily cleanable, food-grade containers for storage. Date to be corrected by: Nov.10th 2017 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed items such as wooden blocks, personal belongings stored around the facility, especially in the staff washroom and under the shelving along the back corridor. This is an ongoing issue. Corrective Action(s): For easier access and cleaning purposes, required to move all items to facilitate better and easier cleaning on a regular basis Date to be corrected by: Nov.10th.2017 Violation Score: 3

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

Comments

-overall sanitation is satisfactory; although some areas under and between grills need attention -ice machine well maintained, scoop stored separately as well -line cooler at front bar area at 4 C or lower -prep cooler in the kitchen at 4 C or lower -chest freezer at -18 C or lower -walk-in cooler at 4 C or lower; organization in the walk-in cooler good; raw meat below ready-to-eat items, labelled with dates -rice cooker on and keeping rice hot at 60 C or higher -sauce pans are kept hot at 60 C or higher -dishwashing in good working order; 100ppm of chlorine detected after rinse cycle -hand washing stations in the kitchen and in the bar area stocked with liquid soap and paper towel, hot and cold running water -no sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ASVQZM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment