INSPECTION REPORT Health Protection 236631

PREMISES NAME Nahm Thai Bistro		Tel: (604) 306-5323 Fax: (778) 395-3211
PREMISES ADDRESS 202 - 13650 102nd Ave Surrey, BC V3T 1N6		INSPECTION DATE May 3, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Kan Singh		NEXT INSPECTION DATE June 03, 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 = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Two large pots of curry were stored on the ground inside the walk-in cooler. Internal temperatures were 10C and 6C respectively. They had been prepared the night before. Corrective Action(s): Directed staff to discard the 2 pots of curry. Ensure food items are cooled from 60C to 20C in 2 hours and from 20C to 4C in 4 hours. 2) Large pot of cashew sauce was measured at 11C inside the walk-in cooler. Staff informed it was made around 4 hours ago. Corrective Action(s): Directed staff to transfer sauce into smaller and shallower containers so food item can be properly cooled to prevent pathogen growth. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Gloves were also not switched regularly after touching containers and surfaces. Corrective Action(s): Ensure staff wash their hands properly before returning to handling food items, staff need to change gloves each time after leaving the work station. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler did not have a thermometer inside it. The thermometer on the outside of the cooler would not give a representative temperature of the inside of the cooler. Corrective Action(s): Obtain a thermometer for the inside of the walk-in cooler to ensure cooler temperature is 4C or lower. Date to be corrected by: 2019/05/05 Corrective Action(s): Violation Score:

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

Comments

Comments: -All coolers were at 4C or lower. -All freezers were adequate. Foods inside were frozen solid. -Low temperature dishwasher measured at 100ppm chlorine at final rinse cycle at plate's level -All hot-holding units were 60c or above(food internal temperature tested). -Sanitizer spray bottle had 200ppm QUATS. -Sanitizer bucket had 100ppm chlorine. -Ice machine was clean with scoop stored separately. -Hand wash stations were supplied with hot & cold running water, liquid hand soap and single-use paper towels. -Food storage ws adequate with raw proteins below ready-to-eat foods. -Permit was posted visibly to public and Foodsafe staff on duty (valid until 2021). -Prep cooler was measured at 6-7C during busy operation. Ensure prep cooler temperature is monitored and below 4C when not in heavy use.