INSPECTION REPORT Health Protection NTSD-BFARWG

PREMISES NAME Thai By Thai Restaurant		Tel: (604) 501-1773 Fax:
PREMISES ADDRESS 102 - 9164 120th St Surrey, BC V3V 4B5		INSPECTION DATE August 22, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Manop Krinadai		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Do not keep clean cutting boards on the floor (two cutting boards stored on the floor between an ice-maker and prep. table). Corrective Action(s): All items, equipment, utensils must be stored safely/in a sanitary manner (eg., oh storage shelves, in cabinets, & counter tops). Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Several mice droppings found near the utility boxes and heating tank; as well as at front the corner storage space with the ice-cream chest freezer. Corrective Action(s): Clean all mice droppings (you will be able to monitor the pest issue); sanitize with Bleach solution. Notify the pest service if needed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mice droppings on the floor, shelves, & utility boxes (the back area & front storage corner). Corrective Action(s): Clean and sanitize with Bleach solution all contaminated areas. Violation Score: 3

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

Comments

General sanitation - satisfactory but required attention in some areas (see violation section). Hand sinks supplied with hot and cold running water, liquid soap, and paper towels. Both prep coolers - satisfactory as 2.3 -3.4 C; Sliding glass door cooler at 2.0 C; 3-door cooler at 3.2 C; Cooler (front) at 3.6 C; Food stored in coolers covered. Two chest freezers in back and freezer storing ice cream in front below -18.0 C; Thermometers for cold units - available; Equipment maintained in sanitary conditions (cutting boards, knives, etc.) Scoops (front & kitchen) stored safely at the time of inspection. Hot holding Units > 60.0 C; Fan hood - clean; Bleach sanitizer - available. Dishwasher at 50 ppm; Staff washroom supplied with hot/cold running water & liquid soap and paper towel. Friendly reminder: All food must be stored off the floor/such as a bag of onion (shelves or pallets).