INSPECTION REPORT Health Protection GNAH-CT8T3Z

PREMISES NAME Ban Chok Dee Thai Cuisine		Tel: (778) 278-3088 Fax: (604) 534-3140
PREMISES ADDRESS 20563 Douglas Cres Langley, BC V3A 4B6		INSPECTION DATE June 28, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Parinya Loptson		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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available to properly sanitize food contact surfaces such as cutting boards. Spray bottles, labeled as "Bleach Sanitizer" did not have bleach residue in them. Operator refreshed the solution with new bleach-water. Effective residue of 100-200 ppm chlorine is now available. Ensure to sanitize all cutting boards and counters. Ensure to test and renew sanitizer as needed. Corrective Action(s): Violation Score: 15

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 Making sanitizer solution discussed with kitchen staff. Bleach-water solution is to be refreshed frequently and is to be tested by test strips to ensure correct chlorine 100-200 ppm residue. General observations: - Hand washing stations fully supplied with hot cold running water, liquid soap and paper towels. - 2- comp dish sink maintained. 100 ppm chlorine detected in final rinse of the dishwasher. Test strips available. Ensure to test daily and maintain records. Dishware stored above on racks in sanitary condition. - 2- Comp sink near cooking range supplied with hand washing liquid soap and paper towels. Food is to be kept away from water splashes. - All coolers measured at or below 4 degree C in the midst of lunch rush. Ensure to maintain temperature records for each unit daily. Keep records for review by your health inspector. - All freezers measured at or below -18 degree C. Ensure to maintain temperature records for each unit daily. Keep records for review by your health inspector. - Ice maker noted clean and maintained. Regular cleaning and sanitizing ice bin discussed. Ice scoop is to be stored off the ice. - Kitchen noted well lit. General sanitation of the kitchen has been improved. Floor noted clean and no obvious sign of pest activity at this date. Continue to maintain, cleaning and organizing. Thank You! Under and behind equipment noted clean with no excessive build ups. Dry storage noted clean and organize. Ensure floor under shelving remains free of food debris. Customer washrooms maintained.