INSPECTION REPORT Health Protection PKUR-C6ERKK

PREMISES NAME Leela Thai Restaurant		Tel: (604) 541-9631 Fax:
PREMISES ADDRESS 1558 George St White Rock, BC V4B 4A5		INSPECTION DATE August 31, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Taen Thorpe		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered at 0 ppm for chlorine on plate surface. Corrective Action(s): After operator primed dishwasher, 50 ppm chlorine detected on plate surface. The concentration of the sanitizer solution should be verified daily using test strips and recorded. There must be at least 50 ppm chlorine during the final rinse to properly sanitize dishes. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door kept open. Corrective Action(s): Operator closed back door. Keep back door closed or install screen to prevent entry of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwashing sink is not draining water fast enough - water is standing. Corrective Action(s): Repair drain so that the water in the handwashing sink is not standing. Correct by Sept 14, 2021. Violation Score: 3

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

Comments

Routine Inspection -Walk in cooler at 4 C. -Prep cooler with inserts at 4 C or below. -Domestic fridge at 4 C, freezer at -18 C. -Two chest freezers at -18 C or below. -Rice in hot holding unit at 60 C or above. -Discussed with operator how to properly heat foods to 74 C before hot holding at 60. Operator re-heated peanut sauce for hot holding at the time of inspection. **Reminder: do not keep toppings/cut vegetables at room temperature for more than 2 hours. -All refrigeration units equipped with thermometers. **Temperature logs not maintained. Temperatures should be checked daily and recorded. -Surface sanitizer (bleach solution at 200 ppm) available and cloths stored in solution - good. -General sanitation satisfactory. **Do not forget to sweep underneath and behind equipment. -Handwashing sinks equipped with liquid soap, hot and cold running water and single use towels. -Permit to Operate posted.