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California Thai

FC12 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

24 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot holding buffet display: Temperatures below 60 C noted.
      • Corrective Action(s): Hot holding unit adjusted. Water levels in hot holding unit reviewed. Depths of inserts discussed. Monitoring must be conducted.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Utensils/implements are being stored inside of food storage containers. Not being washed/disinfected after use.
      • Corrective Action(s): Ensure ALL food contact surfaces are being washed/sanitized after use!
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Kitchen handsink is blocked/covered. Kitchen staff unable to utilize..
      • Corrective Action(s): Kitchen handsink must be kept accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Uncovered food items noted. Items are being stored in opened - original metal containers. Implements are being stored inside of food storage containers
      • Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Items are not permitted to be stored in opened metal containers. Improvements are not permitted to be stored inside of food items.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice drippings noted on rear storage shelving.
      • Corrective Action(s): Pest control service provider note onsite.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout prep /storage areas. ie: Along walls, walls soiled with food debris, behind/under equipment, storage room - floors/shelves, etc.
      • Corrective Action(s): Clean/organize facility/ Pull all items away from walls - clean and organize entire facility, including work carts, wall panels, etc.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control must be provided on site.
      • Corrective Action(s): Submit a pest control report, providing treatment details for rodent/insect control within this facility, including storage areas.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FoodSafe trained staff.
      • Corrective Action(s):
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths not properly stored. Too many cloths noted throughout facility.
      • Corrective Action(s): Wiping cloths, used on food contact surfcaes, are required to be stored in a snaitizer at all times. (ie: completeely submerged) Limit the amount of cloths being uysed on site.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Utensils are being stored inside of containers during storage. Storage containers not protected/soiled with debris. Raw food items are being stored above cooked food items.
      • Corrective Action(s): Ensure All food/opened ingredients are required to be stored in covered, food grade containers. Utensils/dispensing items are not permitted to be stored inside of storage containers. Clean/disinfect all storage containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted throughout facility.
      • Corrective Action(s): Thorough cleaning/organization of entire facility is required to be conducted. A pest control report (by a certified company) detailing corrective action, is required to be submitted for review.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulations of food/debris noted throughout prep areas (walls, below/under equipment, along walls, etc.), including storage area.
      • Corrective Action(s): Clean and organize entire work/storage areas. Pull ALL items away from walls. Remove all unused/unwanted items. (ie: construction material, etc) Store all items in designated areas.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe trained staff not on site.
      • Corrective Action(s):
      • Violation Score: 1
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observation of pest droppiongs
      • Corrective Action(s): please hire or increase licensed pest control services
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: some cleaning has been completed, but new rodent droppings are present elsewhere
      • Corrective Action(s): Please clean up all droppings, which were noted beneath steamer oven and also storage shelving by back door. Storage room still requires cleaning of food spills.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Visual evidence of both rodent and insect pests present in kitchen and in storage room
      • Corrective Action(s): Please increase services from licensed pest control operator. Ensure that pest operator is using chemical controls for insect pests and also integrated pest management for rodent pests. More cleaning will help, as well as making sure foods are closed and covered. Keep doors tightly shut at night, and discusss any structural issues with mall management (holes or access points into storage room for example).
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: More thorough cleaning required in harder to reach areas - front service counter area corners have old rodent droppings, and also storage room requires more attention to cleaning up spilled dry goods.
      • Corrective Action(s): Please clean hard to reach areas on a routine basis - deep under shelving, corners etc as well as under cooking grills and in storage areas. More frequent cleaning will help with pest issues.
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handsink is blocked. This is a repeat violation
      • Corrective Action(s): The handsink in the kitchen area may not be blocked for use with food bins. Please make sure it is always open to use
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bleach is available for sanitizing, but is not being used.
      • Corrective Action(s): Please use bleach in sanitizer bucket for wiping cloths, and use cloths to wipe down and disinfect surfaces frequently
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bins of deep fried chicken are being stored on the floor in the freezer storage room, and food prep is happening in the hallway behind kitchern
      • Corrective Action(s): Hallway is not an approved place for food preparation or handling. All food handling must take place inside permitted kitchen facility (not the hallway or storage room). Please plan accordingly and have staff working and prepping inside kitchen premises.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: cleaning requires improvement, walls are greasy, floors beneath cooking equipment require further cleaning
      • Corrective Action(s): Follow a regular cleaning schedule, and deep clean areas of your kitchen on a rotating basis
      • Violation Score: 9
  9. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pans of food stored over hand sink and hand sink cannot be used for hand washing. This has been mentioned in previous reports.
      • Corrective Action(s): Do NOT store items over hand sink. Pans removed so that sink is now accessible and can be used for hand washing. Staff are required to wash hands with soap and dry hands with paper towels before touching food and when hands are dirty.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Corrective Action(s): Provide copy of latest report from licenced pest control as requested in last routine inspection.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler air and food temperatures are above 4C. Food temperature about 7C.
      • Corrective Action(s): Immediately adjust or service walk in cooler. If temperature does not go down to 4C or colder, then alternate food storage at 4C is required so that all higher risk foods (meat, chicken, cooked food, etc.) will be stored at 4C or colder.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding bbq meat - food temperature has fallen below 60C/140F.
      • Corrective Action(s): Reheat meat to 74C and keep above 60C or use within 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in use during inspection. Wiping cloths must be stored in a sanitizing solution.
      • Corrective Action(s): Use sanitizer such as chlorine at 100-200ppm to sanitize wiping cloths and counters etc. before use at start of the day and throughout day (every 4 hours).
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence of pests.
      • Corrective Action(s): Clean and keep all food covered. Provide a copy of latest pest control report to Fraser Health.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning requires improvement.
      • Corrective Action(s): Follow a routine cleaning schedule. Deep clean kitchen, shelves, floor in hard to reach areas.
      • Violation Score: 9
  11. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in main kitchen is again covered with a bin of food and cannot be used.
      • Corrective Action(s): Food service workers must have easy access to a hand washing sink and must wash their hands when preparing food.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: As mentioned, Food Safe certificates expire after 5 years and need to be renewed to be current.
      • Corrective Action(s): At least one person per shift is to have a valid, current, Food Safe level 1 (or equivalent course) certificate when the Operator or Manager is not on site.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large volume of chicken broth, about 10-15 liters, is being stored on kitchen floor, uncovered and is not cooling quickly. Temperature of soup broth is at about 48C (in temperature danger zone of 4-60C).
      • Corrective Action(s): Cool hot food from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. To cool large volumes of soup broth, cool in the sink in a cold ice water bath and stir frequently. Partially cover soup container so that hot steam will escape. When cool, cover to protect from contamination and store in walk in cooler at 4C or colder.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler air temperature is at 7C (your gauge) and 7C (inspector's thermometer inside of the cooler). Food temperature about 5-6C (42-44F). Door has been opened frequently and staff advise that the temperature gauge was at 2 C this morning. This is the main cold food storage equipment for this premises.
      • Corrective Action(s): All meat, fish, chicken, soup broth, cooked rice, eggs, cooked vegetables, etc. are to be stored at 4C (40F) or colder. Check temperature again when not busy and adjust or service the walk in cooler if the temperature does not go down to 4 C or lower.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand washing sink in the main kitchen cannot be used as containers of food are stored on top of the sink.
      • Corrective Action(s): Container removed and sink can now be used to wash hands before handling food (hot/cold water, liquid soap, and paper towels provided). Provide a counter top dispenser to store the paper towels at the front area hand sink.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food worker on site has Food Safe certificate but it has expired.
      • Corrective Action(s): Operator is to have a valid Food Safe (or equivalent) certificate and if the operator is away, at least one person on site is to have a valid Food Safe (or equivalent) certificate. Expired certificate is to be renewed.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the kitchen was not stocked with paper towels.
      • Corrective Action(s): All hand sinks must be stocked with soap and paper towels so employees can adequately wash their hands when handling food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Cooked rice stored in walk-in cooler without proper fitting lid, and with another container stored directly on top.
      • 2) The fume hood is past service. The due date was in May 2022.
      • Corrective Action(s): The container stored above the rice can contaminate the cooked rice as it is making direct contact. Addtionally, all foods must be stored in the walk-in cooler with a proper fitting lid.
      • 2) The dust and grease accumulated on the fume hood can fall and contaminate the food being cooked below. Service the fume hood at your earliest convenience.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/ingredients are being stored uncovered: below plumbing lines, in coolers, etc.
      • Corrective Action(s): Ensure all food and ingredients are being stored in covered, food grade containers - off of floors.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted along walls - behind/under shelves in walk in coolers, spills noted on walls in walk in cooler, under counters in kitchen prep storage areas, etc. Kitchen area unorganized. (Items are not being stored in designated areas.)
      • Corrective Action(s): Pull all items away from the walls - clean and organize entire facility. Remove all unused items. Store all items in designated areas - food,chemicals, personal items, etc. Cleaned and disinfected food implements are to be stored on upper shelves in order to prevent post contamination.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fresh fruit slices were stored at 7.4C. Fruits are sliced in the morning, stored in the walk in cooler until 11 am. After 11 am, fresh fruit slices are placed in cooler inserts.
      • Corrective Action(s): Operator adjusted cooler to a colder setting at time of inspection. Fruits were 4.3 - 4.8C at end of inspection. Lower section cooler was 0.3C
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bucket of chicken sauce mix was not covered and placed below dishwashing sinks.
      • 2. Bucket of noodles soaking in water is also not covered with lid and placed under sinks.
      • Corrective Action(s): Ensure foods are covered to protect them from contamination. Operator placed lids on the buckets at time of inspection.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and food debris buildup underneath the deep fryer equipment.
      • 2. Food debris and liquid spills were noted on the floors inside the walk in cooler.
      • Corrective Action(s): Clean up grease and food debris buildup in this facility. Operator states that deep cleaning will be done on Wednesdays.
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces are not being cleaned and disinfected after use! Stored utensils soiled with food debris.
      • Corrective Action(s): Clean and disinfect all food contact surfaces. Store all items on shelves in order to prevent post contamination.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food/ingredients not being stored in covered, food grade containers. Food items being stored in opened, original metal containers.
      • Corrective Action(s): All food/ingredients are being stored in covered, food grade containers. Items are to be stored off of floors.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted throughout facility and storage rooms - on equipment, under shelves, etc.
      • Corrective Action(s): Clean and organize entire facility and storage areas. Pull all items/equipment away from walls and clean. Organize facility and shelving - storing all items in designated areas. All unused items and equipment are to be removed to free up space.
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation cooler insert with cooked shrimps at 12C for more than 3 hours. Other inserts at 5-7C.
      • Corrective Action(s): Cooked shrimps were discarded by the operator. Adjust the temperature switch to a lower setting and/or keep inserts on ice to ensure cold potentialy hazardous foods are kept at 4C or lower. Other inserts moved to the bottom section of the preparation cooler.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizing spray bottle or wiping cloths stored in sanitizing bucket available onsite. Food contact surfaces are not cleaned and sanitized properly. This allows growth of pathogens or formation of their toxins.
      • Corrective Action(s): Ensure 100 - 200 ppm chlorine solution or other approved sanitizers are available in spray bottles or stored in buckets with wiping cloth at all times. Food contact surfaces are cleaned and sanized every 4 hours and/or switching from raw meats to rady to eat products.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dry food products in the dry storage area are not covered with protective covering. Dry food products are not protected from contamination.
      • Corrective Action(s): Cover opened dry food products with non porous, easily cleanable cover.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation underneath the cook line and shelving units in the walk in cooler. This can attract pests.
      • Corrective Action(s): Clean floors of hard to reach areas on a regular schedule.
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Customer Service Line: Hot holding not maintained at or above 60 C.
      • Corrective Action(s): Adjusted. Hot holding to be maintained at or above 60 C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items are being stored in opened, unprotected, original metal containers.
      • Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. Do not store in opened, metal containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted behind and around front coke machine, prep areas, storage areas. Personal items noted in prep areas.
      • Corrective Action(s): Clean and organize entire facility. Remove all unused items to free up space. Pull items away from the walls and clean behind. (ie: front coke machine.)
      • Violation Score: 9