Family Thai Restaurant
414 Cranbrook St N Cranbrook BC V1C 3R6 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer in bucket was tested to be at 0ppm.
- 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?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observation: Multiple containers of recently cooked soups were found placed inside of a cooling unit which stored other potentially hazardous foods. Soup temperatures ranged from 56-60+°C. Temperature inside cooler was raised above 4°C. Corrected During Inspection: Hot soups were taken out of the cooling unit to cool properly using an ice bath method. Two soups were observed being cooled from 60°C to room temperature within a short period before being placed back inside cooling units. Operator confirmed that remaining soups would also be cooled using an ice bath method in a timely manner. Notes: -Placing hot (e.g. recently cooked) items in the fridge is not an appropriate cooling method. Placing hot items in the fridge can cause surrounding foods in the fridge to become warmer and enter the "danger zone" (4-60°C), where pathogens can grow more easily -Cooling logs will be provided -In the future ensure more ice is available for a more efficient ice bath
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Probe thermometer could not be located during the inspection. Corrective Action: Ensure a probe thermometer is available on site to measure the internal temperature of potentially hazardous foods. Observation: Chlorine test strips could not be located on site during the inspection. Corrective Action: Ensure that chlorine test strips are available on site to measure the concentration of sanitizers in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: FOODSAFE training certificate for staff on site has expired. No other valid FOODSAFE training certificates for staff on site could be provided during the inspection. Corrective Action: Ensure that the operator and in the absence of the operator at least one employee on site has valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator changed the handwashing station to a sink solely for drinking water. No hot water was available at this sink. The sink needs to be changed back into a handwashing station and hot water must be available.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing in two fridges holding potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hydrogen peroxide used as a sanitizer for food contact surfaces. If this is continued to be used, please ensure test strips are available to ensure it is at the correct concentration for effective sanitizing.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cloth buckets containing sanitizing solution were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bean sprouts in small container measured at 11 degrees C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer available.
- 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): 1. Light fixtures in the kitchen do not have protective coverings. 2. Employee personal cell phone seen sitting on the food prep table. 3. Shelf near heating lamps and near the one compartment sink is raw wood.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Water jug observed to be sitting inside the handwash sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?