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Chad Thai Restaurant

4010 Hastings St, Burnaby · Restaurant

21 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food handlers could not locate the sanitizer bottle in the kitchen until a server found it tucked underneath/behind one of the prep tables. The spray bottle had 200ppm chlorine measured. Food handlers were advised to have all food prep surfaces sanitized using the solution at this time.
      • Corrective Action(s): Ensure to have all food handlers properly trained regarding the proper use and frequency of the surface sanitizer. All food prep surfaces must be sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed from floors underneath kitchen equipment as well as along the wall joints.
      • Corrective Action(s): Ensure to have floors cleaned on a daily basis.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Two types of curry were transferred from the cooler to the hot-holding unit without a proper reheating step in between. Both items were reheated on the stove and placed back in the hot-holding unit at the time of the inspection.
      • Corrective Action(s): Any hot-potentially hazardous food that have been cooled down to 4'C must be reheated until the internal temperature reaches 74'C first before hot-holding them at/above 60'C. Failure to comply in future may result in further enforcement action (i.e. issuance of violation ticket).
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two types of curry stored in the warmer had internal temperature of 22.4'C and 24'C. Both items were taken out from the cooler and placed in the warmer less than 1 hour prior to the inspection. Both were reheated and placed back in the warmer at the time of the inspection.
      • Corrective Action(s): Ensure hot-potentially hazardous foods are stored at or above 60'C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not available for use. 200ppm chlorine solution was prepared by the operator and staff was advised to have all food prep surfaces sanitized at this time.
      • Corrective Action(s): Ensure to have a sanitizer solution prepared and all food prep surfaces sanitized PRIOR to initiating any food prep in the morning.
      • There has to be at least one santiizer available for use in each area (front bar/kitchen).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoop stored in stagnant water.
      • 2) Cooked rice noodles stored beside raw seafood in the glass door cooler. Reorganized by the operator at this time.
      • Corrective Action(s): Ensure to store rice scoop in ice water or empty/sanitized container and change every 2 hours to avoid pathogen growth on surface.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • - Floors behind/underneath/beside large kitchen equipment.
      • - Dry storage room
      • - Front storage cabinet (black)
      • Corrective Action(s): Ensure all above areas are cleaned on a more regular basis as discussed at this time.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelves in the dry storage room require resurfacing/replacement.
      • Corrective Action(s): Ensure to have the mentioned shelves resurfaced/covered/replaced.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 inserts of curry in the hot holding unit measured 40-45C. Staff inform their reheating method is on the stovetop before storing in the hot holding unit.
      • Corrective Action(s): Staff reheat the 2 sauces to 74C on the stove top. Ensure to use a probe thermometer to check the temperature of food BEFORE they go into hot holding.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris and grease accumulation is required at the cook line:
      • > Vent hood filters
      • > Under the cook line
      • > Under the rice cooker next to the cook line and the prep cooler
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed soiled cardboard lining shelves in the standup freezer.
      • Corrective Action(s): Remove cardboard. Do not use as shelf liners. All surfaces must be a non-porous and easily cleaned material.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of green curry in the reach in cooler were improperly cooled as their internal temperature measured above 4C. Staff are not checking the temperature of cooked foods before storing them in the cooler.
      • Corrective Action(s): Discussed with staff - cooked foods must be cooled as per the following:
      • > From 60C to 20C within 2 hours
      • > From 20C to 4C within 4 hours
      • Internal temperature of food must not remain between 20-60C for more than 2 hours. If more than 2 hours, the food must be DISCARDED.
      • Obtain a probe thermometer to perform temperature checks.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not properly reheat leftover rice to 74C before placing into the rice warmer. Rice in this warmer was not able to reheat to 74C in the maximum time of 2 hours.
      • Corrective Action(s): Discussed with staff - all leftover foods must be reheated to 74C BEFORE placing into hot holding. A rice warmer is not meant to reheat cold food quickly.
      • Reheat any leftover rice in the microwave to 74C. Best practice: do not use leftover rice in the same manner.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of green curry stored in the reach in cooler measured 7.8C internal temperature. Both containers were cooked and cooled the day before.
      • Corrective Action(s): Discussed with staff - these 2 containers must be reheated IMMEDIATELY and hot held on the stove for the remainder of the day. Do not cool down any leftovers at the end of the day to reuse tomorrow.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 rice warmer contained rice that was measured to be 42.6C. Staff informed this was leftover rice that was transferred from the cooler directly into this warmer at the start of the day (11:30AM). Time of inspection was 12:05PM.
      • Corrective Action(s): Discard rice.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for front of the house measured 50ppm.
      • Corrective Action(s): Operator added more chlorine. Surface sanitizer solution must be 100-200ppm chlorine.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, staff were using the only handsink as a prep surface by placing a serving tray over the basin.
      • Corrective Action(s): Staff removed the tray. All handwash stations must be ACCESSIBLE at all times. Do not store items or equipment in the basin or on top of it.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, rice paddles were stored in room temperature water.
      • Corrective Action(s): Staff poured out the water. Rice scoops must be kept on ice OR dry. Do not keep in water.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back screen door has gaps between the screen door and main door.
      • Corrective Action(s): Repair the screen door so that it is tight fitting, and there are no gaps that could allow pest entry.
      • Date to be corrected by: May 7, 2024.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning for food debris is required in the following area:
      • > Dry storage room
      • > Under and behind the prep table next to the back door
      • > Behind the chest freezer, standup freezer and reach in cooler
      • > Behind the standup cooler across from the customer washroom
      • Corrective Action(s): Remove food debris, clean and sanitize as per your sanitation plan. Maintaining a high level of sanitation will prevent the presence of pests.
      • Date to be corrected by: May 7, 2024.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Reach in cooler next to the cook line had an air temperature of 5.4C during the inspection. This cooler is heavily used during the lunch rush. Probed spring rolls that have been stored in this cooler overnight measured to be 3.7C.
      • Corrective Action(s): Service the cooler ASAP. Even during lunch rushes, the air temperautre should be able to reach 4C or colder.
      • Date to be corrected by: May 7, 2024.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Scoop and bowl used for dispensing cooked rice were stored in water at ambient temperature.
      • Corrective Action(s): Use proper scoop for rice (not a bowl). Keep in use rice scoop in a clean container or a container of ice water (4C or less) or hot water (60C or higher). Clean and sanitize scoop (in dishwasher) at least every 4 hours or replace with clean scoop.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food splatter noted on sections of wall and grime noted on lower portions of walls (near floor)
      • - Debris grime noted along edges of floor in dry strorage room and between chest freezer and upright freezer
      • - Paint noted to be peeling from sections of ceiling and wall in kitchen
      • Corrective Action(s): - Clean/scrub walls to remove food splatter and grime.
      • - Clean/scrubs edges of floor to remove debris/grime.
      • - Remove all peeling paint and repair/re-paint surface so that it is maintained in a smooth, washable condition.
      • To be corrected by: 12-Aug-2023
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Whisk was in use; however, handle was broken. Cracks/crevices present which do not allow utensil to be properly cleaned and sanitized.
      • Corrective Action(s): - Whisk was discarded at time of inspection. Ensure utensils used are in good repair. Discard items which are broken.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer in the kitchen observed with foams - solution was made with detergent and bleach according to the operator.
      • - Dishwasher initially had no detectable chlorine from rinse water.
      • Corrective Action(s):
      • - Do not mix bleach and detergent to make sanitizer. It should only be made with water and bleach. Operator is aware of this however a new staff made the solution and operator stated the staff will be trained again.
      • - Technician visited the site to replace dishwasher part. After the repair, final rinse water was measured at 50ppm.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Mouse droppings observed on the shelving racks at the front.
      • - Grease build up observed on the vent hood panels.
      • Corrective Action(s):
      • - Ensure to clean and sanitize all the affected areas.
      • - Clean the vent hood panels to remove grease build up. Professional cleaning was scheduled to be done in 2022 December but it appears that cleaning has not been done. Ensure this gets done as well.
      • Date to be corrected by: Jan 20, 2023
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION):
      • Front door was let open upon the entrance of the inspector.
      • Corrective Action(s):
      • Ensure all doors including front door are closed at all times.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 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
    • 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
  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket full of sprouts dispersed in water measured to be 21 degrees Celsius.
      • Corrective Action(s): Sprouts are considered a potentially hazardous food that may lead to presense of pathogens if subject to temperature abuse (above 4 degrees Celsius). The sprouts were discarded, and the operator was educated on proper cold storage procedures. They agreed to put the bucket inside the prep table bottom cooler, moving forward.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the container with cloths submerged. Water in the container appeared very murky.
      • Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day and changed routinely throughout the day to maintain minimum required sanitizer concentration. Change sanitizer solution when becomes dirty/cloudy/murky or filled with food debris.
      • Violation Score: 15
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of curry was noted in stagnant water in food prep sink. Stagnant water was at approx 24C with bags of water in it. Confirmed that the bags of water were bags of melted ice. Large pot of curry was at approx 39C - discarded at time of inspection.
      • Corrective Action(s): Reviewed with operator how to make a proper ice bath. Do not leave hot foods at room temperature or in stagnant water.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature and discarded at time of inspection: Large container of noodles soaking in water and medium size container of bean sprouts both approx 24C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less. This issue was noted on the previous report.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted empty trays of ice in right compartment of two compartment sink in the front service area. Noted staff taking dirty dishes to the back of the premises but not the empty ice trays.
      • Corrective Action(s): Do not put empty ice trays in two compartment sink at the drink making area. This is not a warewashing area and one compartment is to remain accessible for hand washing at all times. (Note: left compartment had a container of sanitizer in it so neither compartment was available for hand washing). Instructed staff to take empty ice trays to the back kitchen to the put through dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two compartment sink in drink making area had items in each compartment: Sanitizer in the right compartment and ice trays in the left compartment.
      • Corrective Action(s): Ensure at least one compartment is unobstructed and fully accessible at time of inspection.
      • Violation Score: 5
  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): Noted large container of soaking noodles at room temperature.
      • Corrective Action(s): Keep soaking noodles stored in cooler unit at 4C or less at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted only hand wash station in the kitchen was covered with a tray that had a dish on it.
      • Corrective Action(s): Ensure hand wash station remains unobstructed and fully accessible at all times. Do not put anything in or over hand sink. Do not block access to hand sink with any objects (ie. boxes, large garbage can...etc).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted when spray nozzle at the two compartment is used there is splashing into the food preparation sink beside the two compartment sink. Discussed with operator.
      • Corrective Action(s): Operator agreed to having a splash guard installed. To be done before next routine inspection. Have picture of installation sent to the undersigned once completed.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Noted frozen food in bags thawing in one compartment of warewashing sink. Noted water was stagnant. Water was not able to be run because there is only a spray nozzle on the two compartment sink.
      • Corrective Action(s): Use food preparation sink to thaw foods. This sink has a proper tap that can be left running at adequate velocity to ensure potentially hazardous foods are thawed at 4C or less.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted curries in the hot holding unit at approx 55C. Reviewed reheating procedures with staff member. It appears that staff member reheats curries on the stove but transfer the foods into the hot holding unit then turns the hot holding unit on.
      • Corrective Action(s): Ensure foods are reheated properly to 74C and transferred to a preheated hot holding unit that is at 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff had arrived on site and started food preparation but no sanitizer was made up. Several wiping cloths were noted on the counters and hanging from shelves.
      • Corrective Action(s): Ensure sanitizer solution is made at the start of each day. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted small amount of droppings along the perimeter of the wall in the dry storage area and a few under the counter in the bar area. Droppings appear old.
      • Corrective Action(s): Clean up droppings and monitor for new activity. If new activity is noted, obtain the services of a professional pest control technician/company.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning is needed in hard to reach areas and perimeter of the walls.
      • Corrective Action(s): Pull out all heavy equipment and clean under/behind work tables, dishwasher, sinks, coolers, freezers, cookline. Remove any items not needed for the premises operation. Reduce clutter and keep all items stored off the ground to facilitate cleaning and pest monitoring.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A) Noted some tape on the freezer door as well as plastic on the spray nozzle at the two compartment sink.
      • B) Noted plastic container used for scooping uncooked rice. Container was cracked.
      • Corrective Action(s): A) Remove tape and plastic and repair/replace equipment as needed. All surfaces are to be smooth, durable and washable.
      • B) Obtain proper scoop
      • Violation Score: 3
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted container of reconstituted noodles in container at 9C.
      • Corrective Action(s): Keep all cold potentially hazardous foods stored at 4C or less in cooler unit. Perishable foods stored at room temperature for immediate use should be stored on ice to maintain temperatures.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) 100ppm chlorine sanitizer is available but the container was stored under the hand sink behind other chemical containers (ie. not easily accessible). Several wiping cloths were noted to be stored on the counters.
      • B) Food containers used to store noodles appeared dirty and worn away
      • Corrective Action(s): A) Ensure sanitizer solution is readily available in all food preparation areas (ie. easily and conveniently accessible). Keep all wiping cloths stored in sanitizer solution when not in use.
      • B) Ensure food containers are thoroughly cleaned and sanitized before using. Replace food containers as needed once worn away.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted two bags of frozen beef in container at room temperature.
      • Corrective Action(s): Ensure potentially hazardous foods are stored in the cooler unit at 4C or less to thaw or under cold running water. Do not thaw at room temperature.
      • Violation Score: 1
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted 2 boxes of frozen beef and 1 box of frozen belly that had just been delivered stored on the ground. Invoice provided.
      • Corrective Action(s): Ensure all potentially hazardous foods delivered are put away immediately.
      • Violation Score: 1