Fraser Health Authority



INSPECTION REPORT
Health Protection
NTSD-B3NR42
PREMISES NAME
Thai By Thai Restaurant		Tel: (604) 501-1773
Fax:
PREMISES ADDRESS
102 - 9164 120th St
Surrey, BC V3V 4B5		INSPECTION DATE
August 15, 2018		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Manop Krinadai		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 14
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishwasher at 0.0 ppm of Chlorine; No sanitizer in a bucket/empty at the time of inspection.
The operator called to the service.

Corrective Action(s): Ensure that the low temperature dishwasher at 50 ppm- 100 ppm of Chlorine;
Regularly check the dishwasher with a test strips;
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Sealed small water bottles in a ice-maker/cooling/;
Corrective Action(s): Immediately. Remove bottles and ice from the ice-maker; clean and sanitize the ice-maker;
Newer use the ice-maker for beverage cooling; do not store anything in it;
Violation Score: 9

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

General sanitation - good;
Hand sinks supplied with hot and cold running water, liquid soap, and paper towels.
Both prep coolers at 2.3 -3.4 C;
Sliding glass door cooler at 4.0 C;
3-door cooler at 3.2 C;
Cooler (front) at 3.6 C;
Food stored in coolers covered.
Two chest freezers in back and freezer storing ice cream in front below -18.0 C;
Thermometers for cold units - available;
Equipment maintained in sanitary conditions (cutting boards, knives, etc.)
Dry storage area and back area - satisfactory;
Scoops (front & kitchen) stored safely at the time of inspection.
Hot holding Units from 76.0 C to 89.0 C;
Fan hood - clean;

Note: The sanitizer has been delivered at the time of inspection;
Dishwasher at 50 ppm;