INSPECTION REPORT Health Protection KLIU-D9MQGF

PREMISES NAME Siam Le Bien Thai Cuisine		Tel: (778) 829-9422 Fax:
PREMISES ADDRESS 4217 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE October 1, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thanyarat Bunyavejchewin		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 3 large pans of partially cooked chicken were cooling down. Corrective Action(s): Do not continue this practice. Leaving partially cooked chicken to cool down to room temperature increases the risk of forming toxins that grow within the danger zone (37C). These toxins may not be detroyed by cooking. Discussed with staff: shock cool partially cooked chicken immediately after cooking before storing in the walk-in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed under the dry storage racks in the hallway. Corrective Action(s): Remove droppings. All stored items on the bottom shelves must be removed and checked for rodent activity (holes in bags, chewed cardboard). Discard any affected items. Pull all shelving and crates from the wall to clean underneath. Date to be corrected by: 1 week - October 8, 2024 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required at the cook line above the ventilation hood (grease accumulation noted on the piping) and under the prep table next to the stand up freezer. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. All visible surfaces of the vent hood are the operators responsibity to maintain in a sanitary condition. Date to be corrected by: 1 week - October 8, 2024 Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 2C > Line coolers: 3C and 4C > Reach in cooler: 3C > Standup freezer: -18C > Chest freezer (kitchen): -21C > Chest freezer (servers): -18C > Hot holding (rice warmers, stove top curry and other sauces): 60C or hotter > Observed proper cooling for cooked curry sauces. General: > Running hot and cold water is available. > Handsinks (kitchen, servers, washrooms) are fully supplied with liquid soap and paper towels. > High temperature dishwasher had a final rinse temperature of 75.6C. > 200ppm bleach solution is readily available for surface sanitizing. Note: there are 2 solutions that are stronger in chlorine that are used for high touch surfaces. Do not use these on food contact surfaces. > Overall food storage is excellent - items are above the ground and protected from contamination. > Vent hood filters are in excellent sanitary condition - cleaned and sanitized every week. > Last pest control report reviewed was from June 2024 - services are every 2 months. Operator informed a service took place in August but cannot locate the report at the time. > Forward the report from August and the next report for October to the EHO for review. > Ensure they leave a report after each visit - make photo copies to keep one on site. > Health permit is posted. Report reviewed with operator on site, signature not required at this time. A copy of the report to be emailed.