INSPECTION REPORT Health Protection JPAK-ATCW2A

PREMISES NAME Days Thai Restaurant		Tel: (604) 520-7383 Fax:
PREMISES ADDRESS 7245 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE November 22, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jin Min Shu		NEXT INSPECTION DATE December 06, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed cooked rice on prep table at room temperature; measured internal temperature to be at 38 C; operator advised that rice hot rice from the cooker was mixed with cold rice. Corrective Action(s): Required operator to keep hot potentially hazardous food separate from cold potentially hazardous food and have them at 60 C or above and 4 C or below respectively Rice discarded at the time of inspection Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, no sanitizing solution was present. Corrective Action(s): Required operator to have sanitizing solutions at all times and ensure that 100-200ppm of chlorine is present in the sanitizing solution at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

310 - Single use containers & utensils are used more than once [s. 20] Observation: This is a repeated violation*** Single use rice bags are used to store frozen meat products in freezers Corrective Action(s): Required operator to remove and discard all single use items and have food items stored in food-friendly containers. Continuous violation will result in progressive enforcement Violation Score: 9

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

Comments

-Overall sanitation is satisfactory -hand washing stations stocked with liquid soap and paper towel -hot and cold running water available -high temp dishwasher in good working order; reached 71 C at plate level after final rinse cycle -two white chest freezer beside beverage cooler at -18 C or lower -beverage cooler at 4 C or lower -line coolers in the kitchen at 4 C or lower -white chest freezer at the entrance of the kitchen at -18 C or lower -rice cooker keeping cooked rice at 60 C or above -double door cooler in the hallway at 4 C or lower -no sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATCW2A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment