INSPECTION REPORT Health Protection KKIM-CMXRVE

PREMISES NAME Chad Thai Restaurant		Tel: (604) 677-1489 Fax:
PREMISES ADDRESS 4010 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE January 10, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sirirat Bunmee		NEXT INSPECTION DATE 1 Month
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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer in the kitchen observed with foams - solution was made with detergent and bleach according to the operator. - Dishwasher initially had no detectable chlorine from rinse water. Corrective Action(s): - Do not mix bleach and detergent to make sanitizer. It should only be made with water and bleach. Operator is aware of this however a new staff made the solution and operator stated the staff will be trained again. - Technician visited the site to replace dishwasher part. After the repair, final rinse water was measured at 50ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mouse droppings observed on the shelving racks at the front. - Grease build up observed on the vent hood panels. Corrective Action(s): - Ensure to clean and sanitize all the affected areas. - Clean the vent hood panels to remove grease build up. Professional cleaning was scheduled to be done in 2022 December but it appears that cleaning has not been done. Ensure this gets done as well. Date to be corrected by: Jan 20, 2023 Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - All freezers at -5C to -19C. - Hot held soups & rice at 60C or above. - Sanitizer at the front measured at 100ppm chlorine. - Low temperature dishwasher measured at 50ppm from final rinse water. - Ice is made manually and stored in the freezer at the front. Scooper stored in a separate container.