INSPECTION REPORT Health Protection JCRH-AC2PQF

PREMISES NAME Lhy Thai Restaurant		Tel: (604) 526-8085 Fax:
PREMISES ADDRESS 7357 Edmonds St Burnaby, BC V3N 1A9		INSPECTION DATE July 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 03, 2016
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back storage area in kitchen is cluttered as well as front bar/service area which can provide harbourage areas for rodents. One bag of rice was noted stored on the floor. Cardboard boxes which are soiled with grease were noted stored on shelving.This can attract pests. Corrective Action(s): Organize kitchen sheliving to remove that items that are not needed to allow for adequate storage space for food products and to prevent creating harbourage areas for rodents. Remove soiled cardboard from the premises. Correction date: Aug. 3/16 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1)Food splatter from washing dishes noted behind dishwashing sink and on shelving above sink. In addition, wood (used to mount sink) is saturated and has food splatter/mildew on it. 2)Grease accumulation noted in several areas of this kitchen. Corrective Action(s): 1) Clean dishwashing area to remove food splatter. Remove wood that is saturated. All surfaces in food premises need to be washable. Unsealed wood is not an acceptable surface. Correction date: Aug. 3/16 2)Clean the following surfaces to remove grease accumulation: -doors and handles of prep cooler -wall near hot water tank Correction date Aug. 3/16 Violation Score: 3

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

Comments

General sanitation and organization of food premises requires some attention as noted above. Hot and cold running water was available. Liquid soap and paper towel were present at hand washing sinks in kitchen, front service areas and washrooms. Remove bar soap from kitchen as it is not acceptable for use in a food premises. Use the liquid soap. Line cooler was 3C. Walk in cooler was 4C. Chest freezer was at -16C. Foods stored in walk-in cooler were covered. Raw meats were stored away from and below ready to eat items to prevent contamination. Hot holding of rice was 67C 50ppm Chlorine was detected in the rinse of the dishwasher to sanitize dishes. No sign of pest activity noted at the time of the inspection; however, measures need to be taken to ensure harbourage areas are not created or conditions do not attract pests as noted above. Bleach sanitizer was present in spray bottle (100ppm chlorine). Initially, solution in spray bottle was a mixture of dish soap and bleach. Do not mix soap with bleach and it renders both less effective. These steps must be completed separately. Wash, rinse, sanitize.