Busaba Thai Creston
223 10th Ave N Creston BC V0B 1G4 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution recorded 0ppm chlorine during the inspection. The operator voluntarily prepared a new solution which recorded at 200ppm during the inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): During the inspection, two bags of frozen shrimp and two bags of frozen chicken were observed thawing at room temperature. Thawing food in this manner can cause the outer portions of the products to reach the temperature danger zone (4°C–40°C) while the interior remains frozen, creating conditions that support rapid growth of harmful pathogens before the products are fully thawed. The operator voluntarily put the bags of chicken and shrimp into the cooler to continue to thaw. Corrected during the inspection (CDI).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat products were observed on the top and middle shelves of the stand up cooler above various produce. Meat such as chicken or beef must be stored below produce and ready-to-eat foods to prevent possible cross-contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. No chlorine bleach was detected in the spray bottles used to sanitize food contact surfaces. 2. Chemical dishwasher was not dispensing sanitizer during the cycle. EHO test strips recorded 0ppm of chlorine after three cycles.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?