INSPECTION REPORT Health Protection LKIM-C43LZL

PREMISES NAME Thaigo Brentwood		Tel: (604) 620-5868 Fax:
PREMISES ADDRESS F2 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Owen		NEXT INSPECTION DATE June 18, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Previously cooked deep fried tofu and cooked chicken at internal temperatures of 8-9 degrees Celsius. Items were made previous night and not cooled appropriately. CORRECTED DURING INSPECTION - Items discarded. . Corrective Action(s): Ensure proper cooling practices occur. Cooked potentially hazardous food items should be cooled form 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours. Use shallow pans, Ice baths to speed up cooling. Ensure items are not stacked in large quantities on top of other cooling items. Ensure adequate air flow between cooling food items to facilitate rapid cooling. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple containers of sprouts found to be stored external to cooler units at room temperature for lunch rush. CORRECTED DURING INSPECTION. Ice bath for sprouts. . Corrective Action(s): Ensure sprouts are stored at temperatures of less than or equal to 4 degrees Celsius. Either keep items in the cooler unit or store items with ice. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried chicken in hot holding unit found to be at internal temperatures of 45 degrees Celsius. CORRECTED DURING INSPECTION. Item reheated to 75 degrees Celsius. . Corrective Action(s): Ensure small batches of chicken are made at a higher frequency. Chicken was cooked very early and placed into hot holding unit without lid to maintain heat. It would be far better to make smaller batches at a higher frequency and refill the hot holding unit more frequently during lunch rush than a large batch early in the morning and leave the food uncovered for a long period of time. All heat will escape as this particular hot holding unit is designed to maintain hot temperatures with a lid. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop placed directly in ice machine. CORRECTED DURING INSPECTION. Ice scoop moved into storage container. . Corrective Action(s): Ensure ice scoop is not stored directly in ice. The handle is a potential source of contamination. The ice scoop and the container the ice scoop is stored in should be cleaned at the end of each day. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door observed to be open upon arrival of inspector. CORRECTED DURING INSPECTION. Door closed. . Corrective Action(s): Keep back door closed. Mall has rodents. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan posted and available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - controlled by Mall Management