INSPECTION REPORT Health Protection VCHN-AEEPJB

PREMISES NAME Nahm Thai Bistro		Tel: (604) 306-5323 Fax: (778) 395-3211
PREMISES ADDRESS 202 - 13650 102nd Ave Surrey, BC V3T 1N6		INSPECTION DATE October 4, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kan Singh		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pot of cooked chicken observed cooling on bottom shelf of preparation table. Internal food product temperature 59 degrees C. Staff stated was cooked approximately 1 hour ago. Corrective Action(s): To cool quickly split into smaller portions, use shallow pans, and utilize an ice bath. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats concentration in spray bottle in kitchen observed to be ~100ppm. Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is available for sanitizing equipment and all food contact surfaces. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 2 compartment sink also provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing system. Dishwasher registers 50ppm chlorine during the final rinse cycle. General sanitation is good. Walk in cooler at 3-4 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower sections at or below 4 degrees C. 2 door freezer at -17 degrees C. Rice and curry sauces hot held above 60 degrees C. Bar hand sink provided with liquid soap and paper towels. Domestic cooler at 4 degrees C. Bar coolers at or below 4 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.