INSPECTION REPORT Health Protection RWOG-BLQU3Y

PREMISES NAME Lhy Thai Restaurant		Tel: (604) 526-8085 Fax:
PREMISES ADDRESS 7357 Edmonds St Burnaby, BC V3N 1A9		INSPECTION DATE February 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature. Corrective Action(s): Use the vegetables within 2 hours or discard them. Keep smaller amounts out to avoid waste. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two out of the three pots on the warming unit beside the cookline were below 60C Corrective Action(s): Reheat the items to 74C, then hot hold at 60C. Monitor with nearby thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoop stored in room temperature water. Corrective Action(s): Store rice scoop in ice water at 4C or below, and wash and sanitize every four hours. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine - dishwasher dispensed 50ppm chlorine after priming machine - ice machine sanitary Note: All FOODSAFE certificates acquired before July 29, 2018 have expired; any other certificates will expire five years from the date printed on the certificate. FOODSAFE Level 1 must be renewed every five years, even if FOODSAFE Level 2 has been taken. Temperatures: - prep cooler: 4C - chest freezer: -22C - walk-in cooler: 3C - bar cooler not working, no potentially hazardous foods stored inside