INSPECTION REPORT Health Protection LKIM-CFFPHY

PREMISES NAME Thaigo Brentwood		Tel: (604) 620-5868 Fax:
PREMISES ADDRESS F2 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 14, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Owen		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 1) Pooled eggs are left out during the day for food production then any leftovers are returned to cooler unit for next day use. 2) Chicken soup is being left out on burner: boiled twice per day but not placed into cold storage overnight. Item is left on burner overnight turned off. Chicken soup was found to have an internal temperatures of 45 degrees Celsius when checked by EHO. Last time of reheating was in the miring. CORRECTED DURING INSPECTION. . Corrective Action(s): 1) Pooled eggs are to be discarded after use. Do not return items to cooler overnight. Use within 4 hours then discard item 2) Chicken soup is to be dispensed into smaller containers for proper cooling in walk-in cooler unit overnight. Do not leave food item on burner at ambient air temperature overnight. This is not proper food cooling methods. Do not turn off burner during the day. Burner should be on enough to ensure heated soup is maintained at temperatures of at or above 60 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bowls are stored on top of the inserts in top portion of insert cooler Personal beverages stored above food preparation areas . Corrective Action(s): The bowls should not be resting on top of inserts as bottoms are not always clean and the cooler is not keeping these items at or below 4 degrees Celsius. Find a suitable location for staff beverages that is not directly above food preparation areas as beverages could be knocked over into food preparation areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required including: mandolins, walls, floors, upper shelves, soft shelled "skip the dishes" cooler unit, lower shelves in front service area, etc. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 compartment preparation sink observed to be leaking water. Cardboard observed to be in use in food preparation area on food preparation surface to absorb spills. . Corrective Action(s): Ensure item is repaired before it becomes a larger leak. Cardboard should not be used in food preparation areas as it can not be cleaned or sanitized prior to use. Remove all cardboard from food preparation areas and surfaces. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – for meat prepared in advance, facility now uses large tubs and cools in walk-in cooler unit. - All food items covered in cooler and freezer units - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection - Use of ice bath for rice scoop storage observed - Use of ice for bean sprout storage observed