INSPECTION REPORT Health Protection ABAI-BE5SXS

PREMISES NAME Chad Thai Restaurant		Tel: (604) 677-1489 Fax:
PREMISES ADDRESS 4010 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE July 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sirirat Bunmee		NEXT INSPECTION DATE July 22, 2019
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 = 20

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of curry was noted in stagnant water in food prep sink. Stagnant water was at approx 24C with bags of water in it. Confirmed that the bags of water were bags of melted ice. Large pot of curry was at approx 39C - discarded at time of inspection. Corrective Action(s): Reviewed with operator how to make a proper ice bath. Do not leave hot foods at room temperature or in stagnant water. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature and discarded at time of inspection: Large container of noodles soaking in water and medium size container of bean sprouts both approx 24C. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less. This issue was noted on the previous report. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted empty trays of ice in right compartment of two compartment sink in the front service area. Noted staff taking dirty dishes to the back of the premises but not the empty ice trays. Corrective Action(s): Do not put empty ice trays in two compartment sink at the drink making area. This is not a warewashing area and one compartment is to remain accessible for hand washing at all times. (Note: left compartment had a container of sanitizer in it so neither compartment was available for hand washing). Instructed staff to take empty ice trays to the back kitchen to the put through dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two compartment sink in drink making area had items in each compartment: Sanitizer in the right compartment and ice trays in the left compartment. Corrective Action(s): Ensure at least one compartment is unobstructed and fully accessible at time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (sliding two door, upright one door, domestic refrigerator..etc) Hot holding of rice and curries higher than 60C Reviewed proper reheating of curries at time of inspection. Ensure curries are reheated to 74C on stove then transferred to preheated hot holding unit to be maintained at 60C or higher. Freezers less than -18C Sanitizer available in kitchen and at bar 100ppm chlorine with cloths submerged. Back door was closed at time of inspection. No obvious signs of pest activity at time of inspection. Premises does not have a meat slicer. Meats come in presliced. Ice is made in trays. Ice is stored in container with the handle for scoop stored outside of the ice. Low temperature dish washer had 50ppm chlorine. Test strips available. Lights in premises have covers and staff washroom door is self closing Operator has installed a splashguard between the food prep sink and warewashing sinks.