INSPECTION REPORT Health Protection ABAI-BL8TF2

PREMISES NAME Chad Thai Restaurant		Tel: (604) 677-1489 Fax:
PREMISES ADDRESS 4010 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE January 27, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sirirat Bunmee		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the container with cloths submerged. Water in the container appeared very murky. Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day and changed routinely throughout the day to maintain minimum required sanitizer concentration. Change sanitizer solution when becomes dirty/cloudy/murky or filled with food debris. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations were fully equipped (with soap, paper towel, hot and cold running water) and accessible. All coolers 4C or less (prep cooler, upright one door, domestic refrigerator, sliding two door cooler unit..etc) Freezers less than -18C. Noted only a small amount of noodles on ice at the cookline for immediate use. Hot holding of rice and curries all higher than 60C at time of inspection. Reviewed reheating procedures for curries. Staff confirmed product is reheated on element then transferred to hot holding unit. Ensure hot holding unit is preheated to 60C before placing hot foods in it. Reheating of foods to be done once only. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door. Low temperature dish washer had 50ppm chlorine. Barrier/splashguard installed between warewashing sinks and food prep sink is still in place and secure. Premises uses freezer and trays to make ice then transfers them to a container. Scoop for ice stored outside of the ice in a separate container. Lights in premises are covered. Door to staff washroom is self closing. Flap panels are installed over kitchen entrance doorway where the customer washroom is located. Premises does not have a meat slicer. All meats come in presliced.