INSPECTION REPORT Health Protection ECAO-AVXREQ

PREMISES NAME Green Basil Thai Restaurant		Tel: (604) 626-2831 Fax:
PREMISES ADDRESS 4623 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE February 13, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wan Fang Zhong		NEXT INSPECTION DATE February 14, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler showing air temperatures between 8 to 9 deg C Internal temperature of pudding shows 7 deg C Daily temperature logs no where to be found and appears not to be maintained Operator indicates that there are times when the walk-in cooler is open for a few minutes for mass removal of foods in the morning Corrective Action(s): Call serviceman immediately to come today (CORRECTED) to have unit adjusted Maintain daily temperature and chemical concentration log sheets for all fridges and washers Operator to install Walk-in cooler curtains to help maintain temperatures when the doors are open Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer for food contact surfaces available in the bar waiter area nor the kitchen Corrective Action(s): The sanitizer must be ready for use first thing in the morning: 1/2 teaspoon bleach + 1 liter water is adequate at >100ppm as per chlorine test strips -leave the wet towels in the sanitizer buckets when not in use It is vital food workers are properly cleaning and sanitizing food contact surfaces to adequately reduce bacterial loads and reduce the likelihood of food borne illness and the spread of communicable diseases -wet watered towels is ineffective alone to do this. Obtain more chlorine test strips for testing your washers and sanitizer solutions Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler too warm Corrective Action(s): Have unit serviced immediately Violation Score: 3

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

Comments

Temperature Controls: -3-door undercounter bar cooler 2 deg C -Left preparation cooler 3 deg C -right preparation cooler 2 deg C -steamed rice 73 deg C -hot & sour soup 71 deg C Chemical Controls: -Glasswasher >50ppm chlorine residual -Main washer >50ppm chlorine residual General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Abell Pest Control comes in every 3 weeks Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: Fetal Alcohol Warning Sign City Bylaw now requires it in all public washrooms where alcohol is served -one sign given for men's washroom to post conspicuously

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AVXREQ
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: 0.25 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