INSPECTION REPORT Health Protection RSHA-BAQRTB

PREMISES NAME Thai-Isaan Cuisine and Cafe		Tel: (604) 943-1004 Fax:
PREMISES ADDRESS 1256 56th St Delta, BC V4L 2A4		INSPECTION DATE March 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pon Hassakan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulation noted on surfaces next to stove and on surfaces in kitchen area. Surfaces, ceiling tiles and piping soiled. Storage table unorganized. Corrective Action(s): Clean and degrease entire area around cook stoves and ceiling tiles asap. Commercial cleaning due. Organize storage table. Store all items in designated areas - remove all unused items. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (ie: damaged walls, burnt out lights) Corrective Action(s): Clean and repair damaged surfaces. Replace burnt out lights. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Gauges noted. - Mechanical Dishwasher: High Temp: Ok. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - 3-4 hours.) All cleaned implements are to be stored in a manner in order to prevent post n contamination. - Wiping cloth storage: Ok. Cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. As per Dishwash Sign. (ie: Chlorine) - Food Storage: As discussed. Only small quantities of perishable food items are permitted to be stored at room temperature. (ie: less than 2 hours - eggs/tofu: Small; quantities/quick turnover.) No double stacking of food containers permitted when saran wrap is being used to cover food items. - Sanitary facilities: Ok. Liquid soap dispenser at kitchen hand sink is to be kept secured. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility is required to be kept clean and organized. Personal storage - storage table is to be kept clean and organized. Remove all unused items. - Structural: Ongoing. Continue efforts to keep all surfaces in good repair. - Pest Control: Monitoring required. No signs noted this date. - Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Generic flowchart on site. Staff are to be properly trained.