INSPECTION REPORT Health Protection 236285

PREMISES NAME Thai Express		Tel: Fax:
PREMISES ADDRESS 2620 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE April 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chi Leung Shek		NEXT INSPECTION DATE October 02, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A bag of onions were stored on the floor at the time of inspection Corrective Action: Ensure that all food is stored six inches off the floor to facilitate cleaning and protect food from contamination. Corrected during inspection 2) Fried tofu was observed cooling inside a cardboard box at room temperature Corrective Action: Ensure that all foods are stored in food grade containers Corrected during inspection 3) Bowls containing vegetables are stacked on top of each other Corrective Action: Do not stack bowls containing food on top of each other to protect food from contamination. Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: food debris and grease were observed under stove tops, along the corners of walls by walk-in cooler, under deep fryer in back kitchen Corrective Action: Deep clean under equipment and hard to reach areas to ensure the premises is kept in a sanitary condition. Date to be corrected by: 4/9/19 Corrective Action(s):

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

Comments

All coolers are below 4C Freezers are between -12C to -14C at the time of inspection Hand wash stations are supplied with hot running water, hand soap and paper towels Employees demonstrated good personal hygiene Food inside hot-holding units are <60C Staff is FOODSAFE certified.