INSPECTION REPORT Health Protection JFEN-BBBUV3

PREMISES NAME Days Thai Restaurant		Tel: (604) 520-7383 Fax:
PREMISES ADDRESS 7245 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE April 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jin Min Shu		NEXT INSPECTION DATE April 24, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted uncovered spring rolls stored on top of freezer next to handsink. Water and soap splashing when washing hands. Corrective Action(s): Ensure food is proctected from contamination at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted food, grease and debris build up under coolers, prep table, cooking equipment, under sinks, top of prep cooler, and around can opener. Corrective Action(s): These areas need to be washed and sanitized. Follow your sanitation plan. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Noted broken spatulas, broken knive handles and cracked plastic food storage containers at time of inspection. Corrective Action(s): Discard / replace broken food equipment that can no longer be washed and sanitized. Violation Score: 9

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

Comments

Liquid soap and paper towel provided at handsink -review best handwashing practices with staff -ensure handsink is clearly accessible at all times Coolers @ < or = 4C / 40F Hot holding @ > or = 60C -thermometers present -temperatures monitored daily Bleach on-site for sanitizing surfaces, utensils and equipment that does not go through the dishwasher -discussed use of bleach bucket for wiping cloths for kitchen use -discussed use of bleach in spray bottle for front end service - 2.5 mL bleach for 1 litre of water (100-200ppm) Ensure all food contact surfaces are washed and sanitized at least once every 4 hours while in use or as needed e.g. cutting boards, knives, tongs, etc. Discussed manual washing procedures High temperature dishwasher @ > 71C during the final rinse