INSPECTION REPORT Health Protection KKIM-CFLQJH

PREMISES NAME Chad Thai Restaurant		Tel: (604) 677-1489 Fax:
PREMISES ADDRESS 4010 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE June 21, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sirirat Bunmee		NEXT INSPECTION DATE June 24, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cut up vegetable (carrots, green bean, eggplant etc.) in plastic bags sitting out with no temperature control. - Rice noodles soaked in water in plastic bucket sitting out with no tempeature control. Corrective Action(s): - Ensure above items are cold held at 4C or below (in cooler). The items were still cold to touch as they were put out just before opening 11:30am and inspection took place at noon - they were transported back to cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Metal strainer observed with debris build up that is hard to remove. - Old stained & broken plastic colander found. - Plastic brush for dishwashing observed with old debris build up. - Freezer & cooler units not in sanitary condition. - Cardboard being used as cutlery storage divider. - Floors observed with food debris. - Dry storage room floor & shelves not in sanitary condition. Corrective Action(s): - Ensure to facilitate a deep cleaning throughout. Discard old / unclean equipment & tools. Do not use cardboard as storage compartment. Clean all items noted above. Discard the metal strainer, plastic colander and plastic brush. Date to be completed by: 24-JUN-2021 Violation Score: 15

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

Comments

- All sinks are fully equipped (front, kitchen, washroom) - All coolers at 4C or above. - All freezers ranged from -12C to -14C. - Bleach sanitizers available in spray bottles *Ensure to mix 1L or water with 1/2 tsp of bleach to achieve 200ppm sanitizer solution. Staff must be actively using sanitizer to clean their work top & food contact surface. - Raw bean sprouts were observed in plastic bucket with ice wand. Ensure to have them submerged cold water with the ice wand. Replace ice wand and the water as needed - the bean sprouts should be kept at 4C or below. - Hot held rice and curries observed at 60C or above. - Low temperature dishwasher reached 47.8C after 3 runs and read 50ppm chlorine with test strips. Report reviewed with the operator.