Fraser Health Authority



INSPECTION REPORT
Health Protection
JPAK-AU2U49
PREMISES NAME
Thai Express (Metrotown)
Tel: (778) 379-7131
Fax: (604) 496-2058
PREMISES ADDRESS
318 - 4820 Kingsway
Burnaby, BC V5H 4P1
INSPECTION DATE
December 14, 2017
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Tho Cung
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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)
Code 205 noted on Routine inspection # JPAK-ATZVMR of Dec-13-2017
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Observed front display cooler to hold food above 4 C
1. top line cooler had cut vegetables stored at 13-14 C
2. bottom display cooler had excessive food items where top portion of food in each container were at 12-13 C; inner portion of the food was at 4 C; operator stated that food was prepped and was taken out from the walk-in cooler before lunch rush.)

Code 302 noted on Routine inspection # JPAK-ATZVMR of Dec-13-2017
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Observed dishwasher to be not in good working order; final rinse water was brown and temperature did not meet the standards; measured to be at 54.5 C with min/max probe thermometer. operator stated that dishwasher was used in the morning and had no issues.)
Comments

Follow-up inspection for JPAK-ATZVMR

Resolved violations:
1. Dishwasher now repaired to good working order; no more brown water at the end of final rinse cycle
2. temperature is reaching 72.4 C at plate level; measured with probe thermometer
3. time card in place for beef, chicken, shrimp, and tofu for prep cooler at front; ensure to have every item on the list and have them monitored frequently
4. separate tongs available for all items in display cooler
5. ice scoop in clean container; rice scoop in ice water
6. proper cover available for all food items in the walk-in cooler
7. hand washing station free of clutter

Staff at this facility must ensure to keep premises at this state at all times