INSPECTION REPORT Health Protection ECAO-AQXT76

PREMISES NAME Green Basil Thai Restaurant		Tel: (604) 626-2831 Fax:
PREMISES ADDRESS 4623 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE September 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wan Fang Zhong		NEXT INSPECTION DATE 2 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers stored in an unsanitary area between appliances Corrective Action(s): Do not store your utensils in unsanitary areas -use your magnetic wall strips or washable containers -dishwash the cleavers immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Wiping towel at food worker's waist is being used to wipe hands Corrective Action(s): Remove wiping towel -food workers MUST handwash when contaminated! Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Pooling and storage of raw eggs observed in preparation cooler 2. Raw meats/seafoods stored above ready-to-eat foods in Walk-in cooler 3. Foods stored next to cleaning chemicals in bar area + soy sauce stored directly under sink in the kitchen 4. Open drink cup observed in stove area 5. Walk-in cooler light bulb has no shielding Corrective Action(s): 1. Discard these eggs -once an egg is cracked open it must be cooked right away otherwise use pasteurized egg yolk -review pamphlets provided 2. Raw meats/seafoods must be stored down and away other foods otherwise designate entire columns of fridge strictly for these foods 3. Store cleaning chemicals completely apart from foods down and away. Do not store foods directly under sinks. 4. Food workers are not to eat/drink in food preparation areas -remove all foods/cups 5. Place the shatter shield for the light bulb in Walk-in cooler Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Wooden shelves next to back exit have lost their seal Many goods are being stored directly on the ground: -goods in employee washroom -foods on the floor in dry storage room -foods on the floor side hallway -foods stored on the floor beneath the bar Corrective Action(s): -repaint wooden shelves with an oil-based paint or stain to re-seal Goods should be stored at least >15cm off the floor to ease cleaning and monitoring of pests. Your restaurant is tight for space -suggest you use multi-level shelving units in the side hallway with the lowest level >15cm off the floor Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning chemicals stored next to pops/alcohol beneath the bar Corrective Action(s): Store all cleaning chemicals down and away foods to protect from contamination Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily temperature and chemical concentration logs are not being maintained for fridges and automatic washers Corrective Action(s): Log and maintain daily to better ensure your units are in good working order -templates provided Violation Score: 1

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

Comments

Temperature Controls: -leftside preparation cooler 3 deg C (mushrooms) -rightside preparation cooler 4 deg C (tomatoes) -Walk-in cooler 2 deg C (chicken) -Bar cooler 4 deg C (alcohol) Chemical Controls: -Low temperature main dishwasher >50ppm chlorine residual -Glasswasher >50 ppm chlorine residual Sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation excellent including hard-to-reach areas In-Use Utensils: maintain the scoopers in ice water and dishwash every 2 hours -no signs of pests -NOTE: keep "business ends" of utensils and disposable containers face down to avoid contamination Professional pest control comes on a regular basis: Abell Pest Control comes in monthly -no activity observed as per last report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Ensure your Health Permit is conspicuously displayed for the public Follow-up inspection November 1, 2017