INSPECTION REPORT Health Protection ADIG-CZ72EV

PREMISES NAME Maple Thai Cuisine		Tel: (604) 856-4818 Fax:
PREMISES ADDRESS 3084 272nd St Langley, BC V4W 3R7		INSPECTION DATE January 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kanatid Chukanithiran		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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C, Cold holding Freezers are below -18C - Chili sauce - Reminder to keep this in fridge as per manufacturer's label Food Processing and Food Protection o Cooling - Cooling is done in small batches (e.g. cooked garlic, soups). o Specialized Food Processing: fresh chili's cooked in oil is pulled out of fridge in small container and placed back into fridge o Approved Food Source - Operator keeps receipts of food ingredients from an approved source (2 Sisters supply both meats and seafood for the facility) o Food Storage - Food is stored in covered containers in coolers. Raw meats are stored on the lowest shelf and coolers are organized to prevent cross contamination Maintenance and Sanitation o 3 Compartment Sink is fully supplied with bleach for sanitizing o Dishwasher - Final rinse temperature is >71C at the plate surface (73.3C at the front, 72.8C at the back after the 2nd run, 67.8C after the first run) o Sanitizer bottles - have 100ppm Chlorine o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. o Sanitation Plan - Operators say they clean daily. Overall facility appears clean in food preparation areas. Administration o Valid operating permit is posted in public view o Staff is certified in food safety