INSPECTION REPORT Health Protection JFEN-BAFTRD

PREMISES NAME Ban Chok Dee Thai Cuisine		Tel: (778) 278-3088 Fax: (604) 534-3140
PREMISES ADDRESS 20563 Douglas Cres Langley, BC V3A 4B6		INSPECTION DATE March 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Parinya Loptson		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic in oil stored at room temperature. Chicken and prawns stored in buckets with a small bag of ice on top. Corrective Action(s): Ensure these items are stored at 4 degrees Celsius at all times. Staff discarded garlic in oil at time of inspection. Staff moved proteins to the fridge. Note: small bag of ice not adequate. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff not changing their gloves after handling raw chicken. Then handling bowl of bamboo shoots, and cooler drawers. Corrective Action(s): Staff must change gloves after handling raw meats. Staff was directed to change her gloves, and sanitize all areas that were touched. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation requires improvement. Debris noted behind fridges, in freezer on dishwasher and upper shelves, around window sill in dish area. Corrective Action(s): Thoroughly clean and maintain these areas. Finish exposed plywood above dishwasher. Violation Score: 9

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

Comments

All fridges are 4 degrees Celsius or colder. Freezers were all -18 degrees Celsius or colder. Rice in warmer is 60 degrees Celsius. Liquid soap and paper towel at handsink in kitchen. Dishwasher final rinse contained 100 PPM chlorine residual. Ensure that test strips are available for monitoring.