INSPECTION REPORT Health Protection 253431

PREMISES NAME Siam Le Bien Thai Cuisine		Tel: (778) 829-9422 Fax:
PREMISES ADDRESS 4217 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE August 24, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Thanyarat Bunyavejchewin		NEXT INSPECTION DATE August 31, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. One container of curry in walk-in cooler measured 50 degrees C and operator claimed that it was cooked 3.5 hours ago. (internal temperature) 2. Two containers of curry in walk-in cooler measured 30 degrees C and 40 degrees C (internal temperature). Operator claimed that they were from last night and reheated 2 hours ago at the time of inspection. Date to Be Corrected By: Immediately. Corrective action 1 + 2 Discard immediately. Food must be properly cooled to prevent from potential microbial growth. ---> To properly cool: 1. Hot potentially hazardous foods must be cooled from 60 to 20 degrees C within 2 hours AND 2. from 20 to 4 degrees C within 4 hours. ---> Ensure to obtain probe thermometer to monitor cooling temperature. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Hydrated noodles stored in two big buckets at room temperature measured 17 degrees C and 11 degrees C (internal temperature). Operator claimed noodles were taken out from cooler more than 2 hours ago. 2. Food in insert coolers are double stacked and stacked too much. Temperature measured between 6-8 degrees C. Date to Be Corrected By: Immediately. Corrective action 1. Hydrated noodles must be stored in cooler and maintain 4 degrees C or below. OR small quantity can be left at room temperature with 2 hour time stamp. After 2 hours, left over food must be discarded. 2. Stop double-stacking practices as the air gap between inserts cannot properly maintain temperature. Store food below the insert level to properly maintain 4 degrees C or below. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bottle in front of House contains 50 ppm chlorine solution. Sanitizer bucket in Front of House contains 10 ppm chlorine solution. 2. Sanitizer bottle in Back of House contains > 200 ppm chlorine solution. Date to Be Corrected By: Immediately. Corrective action 1 + 2 Ensure to refill and maintain 100-200 ppm chlorine solution. Check with test strips and change sanitizer frequently as it dissipated over time. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Seafood stored beside and on top of ready to eat food in prep cooler. 2. Food stored in container in walk-in cooler not covered. Date to Be Corrected By: Immediately. Corrective action 1. Ensure to store seafood and raw meat at the bottom to prevent potential contamination of ready to eat food. 2. Ensure to cover all food to prevent from contamination. Corrective Action(s): Violation Score: 3

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

Comments

General: - all handsinks fully equipped with hot and cold running water, liquid soap and paper towels. - High temperature dishwasher final temperature at plate: 75.9 degrees C - prep cooler #1: 3 degrees C - prep cooler #2: 3 degrees C - walk-in cooler: 4 degrees C - drink cooler in Front of Home: 5.1 degrees C (*Ensure to monitor to maintain 4 degrees C or below) Temperature log's been unissued for 2 days. ---> ensure to check and record temperature everyday. - Upright freezer: -8 degrees C (food in frozen state). - chest freezer: -4 degrees C (food in frozen state). - Front of House chest freezer = -18 degrees C - hot holding (curry) :71 degrees C, 60 degrees C - hot holding (rice) : 68 degrees C, 72 degrees C. - dry storage is easily accessible and foods stored off the floor - dry foods stored in pest-proof containers. - Food safe Level 1 or equivalent provided - Permit posted in a conspicuous location. - Pest control services provided monthly. ---> Last report (Aug, 2023) reviewed. ---> ensure to follow recommendations of the Pest control company and keep monitoring for pest activity.