INSPECTION REPORT Health Protection JELR-CLX3B4

PREMISES NAME Thai-Isaan Cuisine and Cafe		Tel: (604) 943-1004 Fax:
PREMISES ADDRESS 1256 56th St Delta, BC V4L 2A4		INSPECTION DATE December 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pon Hassakan		NEXT INSPECTION DATE 3 Months
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large glass door reach in cooler - air temperature 52F and temperature checks of 2 food items showed food temeprature is 60F (15C) which is too warm. Operator advised that the cooler was accidently turned off at 3pm today and was recently turned back on (1.5 hours later). Asked if it could have been more than 2 hours and operator was adament that it was less than 2 hours. Corrective Action(s): Discard all potentially hazardous food that has been above 40F /4C for more than 2 hours. Advised operator to discard milk, cooked foods, etc. and to only store potentially hazadous foods in this cooler if it can keep them at 4C/40F or colder. Raw produce ok. Cooler temperature went down to 4 C during inspection. Violation Score: 15

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

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

Comments

Inspection: - 2 prep coolers at 4C or colder. See above re: large reach in cooler. - Chest and upright freezers - satisfactory. - Rice - in process of cooking. - Sauces - hot holding temperatures above 60C/140F. Keep at this temperature throughout food service. - Peanut sauce - follow food safety plan. Verify reheating temperatures and times. - Operator advises they do not store garlic or herbs/onions in oil. - Hand washing sink - has hot/cold water, liquid soap (repair dispenser) and paper towels. - Wiping cloth is stored in detergent with chlorine sanitizer (mixed). Chlorine concentration is at 100-200ppm. Do NOT mix detergent with bleach. Follow your written sanitation plan. - Commercial dishwasher has a final hot water sanitizing rinse of >82C/180F (on gauge) and >71C/160F measured inside of the machine - satisfactory. - Cleaning and pest control - noted 1-3 possible mouse droppings on dry storage shelves. This could be older droppings. Other areas are being kept clean and food is in pest proof containers. 1. Provide copy of your Food Safe Level 1 certificate. Operator advises has an up to date Food Safe certificate. 2. Provide a copy of your food safety plan and fridge temperature records. 3. Provide updated sanitation plan to show cleaning and sanitizing. Note: do not mix detergent with chlorine. 4. Provide a copy of your latest pest control report. Signature not required. Operator adivsed it is ok to email report.