INSPECTION REPORT Health Protection JELR-CQ7T3G

PREMISES NAME California Thai		Tel: (778) 223-7999 Fax:
PREMISES ADDRESS FC12 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE March 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jian Feng Zhang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large volume of chicken broth, about 10-15 liters, is being stored on kitchen floor, uncovered and is not cooling quickly. Temperature of soup broth is at about 48C (in temperature danger zone of 4-60C). Corrective Action(s): Cool hot food from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. To cool large volumes of soup broth, cool in the sink in a cold ice water bath and stir frequently. Partially cover soup container so that hot steam will escape. When cool, cover to protect from contamination and store in walk in cooler at 4C or colder. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler air temperature is at 7C (your gauge) and 7C (inspector's thermometer inside of the cooler). Food temperature about 5-6C (42-44F). Door has been opened frequently and staff advise that the temperature gauge was at 2 C this morning. This is the main cold food storage equipment for this premises. Corrective Action(s): All meat, fish, chicken, soup broth, cooked rice, eggs, cooked vegetables, etc. are to be stored at 4C (40F) or colder. Check temperature again when not busy and adjust or service the walk in cooler if the temperature does not go down to 4 C or lower. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand washing sink in the main kitchen cannot be used as containers of food are stored on top of the sink. Corrective Action(s): Container removed and sink can now be used to wash hands before handling food (hot/cold water, liquid soap, and paper towels provided). Provide a counter top dispenser to store the paper towels at the front area hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Food worker on site has Food Safe certificate but it has expired. Corrective Action(s): Operator is to have a valid Food Safe (or equivalent) certificate and if the operator is away, at least one person on site is to have a valid Food Safe (or equivalent) certificate. Expired certificate is to be renewed. Violation Score: 1

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

Comments

Routine check. Walk in cooler - see above. Small cooler in server area - is at <4C (40F) - good. Hot holding - steam table items are at 60C (140F) or hotter. Rice and soup >60C - good. Staff advised that new food is not mixed with old food that has already been in the hot holding unit. Spring rolls made new every 1 - 2 hours - ok. Cooling hot foods - see above. Hot rice (still at about 60C/140F) is being cooled in shallow pans and in walk in cooler. Defrosting frozen food - reminder to defrost in cooler overnight so you do not have to leave frozen food at room temperature. Food Safe training - one cook today has Food Safe Level 1 . Certificate has just expired. Renew certificate by taking a Food Safe course (or equivalent food safety training). **At least one person per shift is to have a valid Food Safe (or equivalent) certificate while operator is away. Operator also must have valid Food Safe certification. Ask your health inspector if you have any questions about courses. Hand washing - main kitchen hand sink is not accessible and cannot be used - see above. Hand sink in server area has hot/cold water, liquid soap, and paper towels (needs a dispenser - table top ok). Chlorine sanitizer 200ppm - used for storing wiping cloth at front server area and chlorine sanitizer available in back kitchen area. Wear gloves to protect hands. All utensils, pans, pots, cutting boards, knives, etc. are to be washed, rinsed, sanitized (100-200ppm chlorine), and air dried. Poster to be provided. Triple sink is available for washing and sanitizing utensils, etc. Follow your written sanitation plan. Premises cleaning - ok today. ***Clean in hard to reach areas such as under and at back of equipment regularly as part of your cleaning schedule. Pest monitoring and pest control contract in place. Back storage locker: - Freezer - good. - Pest control monitoring in place. - Most food in pest proof bins - discussed (**open bag of flour or cornstarch to be in covered container). - Keep door closed. No obvious signs of pests. Copy of report to be emailed to operator. Reviewed corrections required with staff on site today.