Bai Tong Thai Restaurant
275 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature logs are being maintained. Ensure ALL coolers and freezers' temperatures are recorded daily, this includes the prep coolers.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Temperature logs are not being maintained. Operator and staff to start recording the temperatures of all temperature controlled units such as coolers, freezers, and hot holders. 2, Sanitizer test strips were not available. Acquire chlorine and QUATS test strips to confirm sanitizer concentrations that are used on site. Low temperature dishwasher, final rinse chlorine concentration: 100ppm, in compliance.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings were observed in several areas in the dry storage room and also in a second room where packaging material is stored. One rodent was observed deceased in a trap in the dry storage room. Operator and staff to remove the rodent and droppings, clean, rinse, and sanitize with chlorine at 200ppm on all affected areas. 1. Be diligent in keeping the dry storage area clean. Sugar, dried food particles were observed on storage shelves, bins, and the floor. When you notice spilled food and rodent droppings, clean and sanitizer the area immediately. 2.Food will attract pests. Keep all dry goods in pest proof containers with lids. Even if foods are unopened and packaged in paper bags or plastic bags, rodents can chew through these materials. 3. Prevent rodents from entering the premises. Identify entry points and seal all entry ways that rodents can get through. Small holes with steel wool, caulking or spray foam etc. 4. Declutter the premises. Remove any belongings and equipment that is not used for the business. 5. Contact a professional pest control company.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure quats and chlorine based sanitizers are kept at 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding infraction: Built up debris and grease was observed under and around the cook line that was also lined with cardboard. Operator and staff are to conduct a deep clean of the entire kitchen to prevent attracting pests into the facility. Any items that are not needed for food related purposes are to be be removed from the facility. Reduce the amount of cardboard kept on site to what is needed only.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Outstanding infraction: Observed a number of cardboard used to line surfaces. Some were clean and others were heavily soiled. To ensure cleanliness and to deter attracting pests into the establishment, operator and staff are to keep all surfaces clean. Cardboard may be used if they are routinely maintained and changed when dirtied or soiled and not reused. All surfaces must also be cleaned and sanitized before changing to a new piece of cardboard.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Keep doors closed, during cooler weather rodents like to seek opportunities to shelter in warm areas (inside facilities). Install a door sweep to prevent rodents from entering, any gaps or holes larger than a dime are to be sealed. 1-2 living mice were observed in a trap by the front bar area. Droppings were noted around the ice machine, beside the kitchen cook line, and in the dry storage area. Continue to keep dry goods and other food items in pest proof containers and lids. Clean up any spills and debris at the end of the end to prevent attracting pests into the kitchen. Clean any areas affected by droppings with warm soapy water, rinse, and use sanitizer, ie chlorine at 200ppm to sanitize. Monitor for any new pest activity. If pest activity continues or continues to escalate, operator is to contact a pest control professional and obtain a pest control report that details their findings. Ensure all food contact surfaces surfaces are cleaned and sanitized before beginning any food preparation at the start of the work day. No rodent activity was noted on food contact surfaces. Chef or operator is to follow up with the inspector with updates regarding the door sweep within a week.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Built up debris was observed under and around the cook line that was also lined with cardboard. Operator and staff are to conduct a deep clean of the entire kitchen to prevent attracting pests into the facility. Any items that are not needed for food related purposes are to be be removed from the facility. Reduce the amount of cardboard kept on site to what is needed only.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed a number of cardboard used to line surfaces. Some were clean and others were heavily soiled. To ensure cleanliness and to deter attracting pests into the establishment, operator and staff are to keep all surfaces clean. Cardboard may be used if they are routinely maintained and changed when dirtied or soiled and not reused. All surfaces should also be cleaned and sanitized before changing to a new piece of cardboard.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Women's washroom hand sink was out of liquid soap. Refill the dispenser and ensure that there is soap available at all hand sinks for use at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please send an electronic copy to the inspector.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer strips were available for testing chlorine residuals for dishwasher and sanitizer solution.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was open. This may allow pests to enter the premises.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -No sanitizer residual detected at dishwasher. Operator called the technician to fix dishwasher. -Chemicals not approved for use on food contact surfaces are used as sanitizers. This may potentially contaminate food. Showed operator how to prepare 100ppm chlorine solution during inspection and operator changed all spray bottles to chlorine sanitizer solution for use on food contact surfaces. (Corrected during inspection)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Designated hand sink is out of order. Staffs are using a spare 2-compartment sink as hand washing station, soap, paper towel, hot and cold running water supplied. Please ensure no food preparation is done in the same sink. -Light is broken in the walk in freezer. This reduces the visibility in the walk in freezer when cleaning.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cardboards are used to cover shelfing surfaces. Cardboards are not made of durable material and cannot be cleaned, therefore may cross contaminate food and other food contact surfaces.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Vegetable soup broth at 44 C after lunch rush, keep piping hot or discard after 4 hours in Danger Zone or 24 Celsius, when kept at higher than room temperature discard after 2 hours in the Danger Zone
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff observed handling raw meat and without handwashing handling ready to eat food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No approved sanitizer in use in various spray bottles some of which where unmarked
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Large stainless steel preparation table not sanitized after raw chicken prepared on surface
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Small under counter bar cooler at 7 C when dial thermometer inside reads 4 C
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at some handwashing sinks in kitchen.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Preparation cooler across from stove at 8 C and the control dial at less than "normal" position.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.2 - Is the contact information the same?
- Observation(s): Spelling of contact requires correction
- F3.2A - Updated contact information must be provided to the health officer.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towels in 2 dispensers in kitchen area
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 - Is the contact information the same?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Knives stored in between counter tops must be stored in a clean condition. Food stored in open cans that are not non corrodible containers like plastic, stainless steel, etc.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Only detergent was used to clean some food contact surfaces both inside the kitchen and outside in the dining area
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Only one handwash station was available in the kitchen, while the other two were either blocked or had no soap.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was present.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was present.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Ice scoop was being stored on top of the ice machine. Operator had moved the ice scoop to a bucket at time of inspection.
- 13.1 - Are dishes, utensils and equipment in good condition?