INSPECTION REPORT Health Protection ZDER-AYVUZY

PREMISES NAME Days Thai Restaurant		Tel: (604) 520-7383 Fax:
PREMISES ADDRESS 7245 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE May 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jin Min Shu		NEXT INSPECTION DATE June 01, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bucket of sauce cooling at room temp in kitchen with out lid. Corrective Action(s): Ensure all hot foods are rapidly cooled: ---> Rapid cooler: 1) Smaller, shallow containers 2) Ice bath 3) Ice wand Reminder to cool: ---> 60-20 C. in 2 hours ---> 20-4 C. in 4 hours ---> Max 6 hours or else discard Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pot of curry left of stove top with not lit element. Noted at 47 C Corrective Action(s): Ensure hot foods are hot held at 60 C or hotter. If hot held food is under 60 C for more then 2 hours it must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in back kitchen - bucket was empty Corrective Action(s): Ensure sanitizer is available in all food prep areas in premises during operation. Sanitizer must be maintained at 100-200 ppm chlorine. Front waitress station supplied with 200 ppm chlorine in unlabelled spray bottle. Ensure all sanitizer containers are labelled "sanitizer" or "bleach water" in any language staff can understand. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Jug of hot coffee cooling in bucket of cold running water in hand sink during inspection. Corrective Action(s): Ensure hand sink has been kept clear of obstructions to allow for easy access for staff to wash hands. Coffee jug relocated to prep sink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Chef noted outside front of restaurant smoking before inspection. Once inspection began chef went back to cooking with out washing hands. Corrective Action(s): Ensure all staff that start a shift, return to work after a break, smoking or any other activity that could contaminate hands wash their hands when they return to the kitchen with soap, warm water and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bowl of noodles soaking in bowl with out lid on box next to kitchen equipment. 2. Bucket of cooling sauce left on floor in kitchen Corrective Action(s): Ensure all food is covered when stored and kept at least 6 inch off the ground to protect food from contamination. Correction date: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1.Food debris accumulation under all equipment in kitchen and under cooler/freezer units in hallway. 2. Commercial hood removable panels coated with grease. Corrective Action(s): 1.Ensure all food debris is clean up regularly to prevent build up and accumulation. 2. Removable panels must be cleaned regularly to prevent grease build up and remove possible fire hazard. Routine professional cleaning of hood duct by professional cleaners up to date. Correction date: 2 weeks Violation Score: 3

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

Comments

General: - Large prep cooler: 3 C. - Small prep cooler: 4. C. - Beverage cooler: 3 C. - Standing 2 door cooler: 3 C. - Chest freezers: -18 C. / -16 C. / -17 C. - Rice: 65 C. - Dishwasher high temp: 75.4 C. at plate - Front sanitizer bottle noted 200 ppm chlorine - No signs of pest activity, screen door in use - Handsink and washrooms maintained (except for violation noted) - Ice machine in sanitary condition Note: 2 new City of Burnaby pregnancy & alcohol signage provided ****Owner has refused to sign report - he disagrees with the findings of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AYVUZY
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: 0.25 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