Patsara Thai Restaurant
528 Carnarvon St, New Westminster · Restaurant
20 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1) Grease build up noted on ceiling tiles near the exhaust hood, behind the cookline and on the filters / exhaust hoood.
- 2) Dust debris noted on ceiling tiles near walk-in cooler.
- Corrective Action(s): These areas need to be cleaned. Follow your sanitation plan.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1) The door seals on the prep coolers across from the cookline are not in good repair and are coming off.
- 2) Front handsink near the cookline is leaking when the taps are turned on. Note: This is a repeat offence.
- Corrective Action(s): 1) Replace seals around the doors of the prep coolers.
- 2) Fix the leak underneath the handsink.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: high temperature dishwasher @ 66C during the final rinse
- Corrective Action(s): 1) dishwasher must have a final rinse of at least 71C at the plate at all times for sanitizing purposes.
- 2) Operator must demonstrate final rinse temperature is monitored and achieved during every cycle.
- 3) Premise may continue to wash dishes in dishwasher and sanitize in 100 - 200 ppm chlorine for 2 minutes in the 2-compartment sink. 1 tsp bleach for 1 litre of water.
- Violation Score: 25
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Final rinse of high temperature dishwasher @ 58C. Premise is not monitoring final rinse temperature. This is a repeat infraction.
- Corrective Action(s): 1) Dishwasher needs to be repaired to ensure a final rinse temperautre of at least 71C at the plate for sanitizing purposes.
- 2) Premise must find a means to monitor the final rinse temperature everytime the dishwasher is run through cycle for sanitizing purposes.
- 3) In the meantime, the dishes may be washed in the dishwasher and then sanitized in the sink at 100 - 200 ppm chlorine for 2 minutes and then air dried.
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Water leaking from drain of handsink located near cookline.
- Corrective Action(s): Leak must be repaired. Notify inspector of timeline for followup inspection.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in buckets measure 0ppm at the beginning of the inspection.
- Bleach water in spray bottle measure over 200ppm chlorine.
- Corrective Action(s): Please ensure staff is mixing bleach water properly.
- 1tsp (half the lid) of bleach to 1L of water.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher still unable to reach 71C (160F) at time of follow up inspection.
- However operator has shown pictures of their thermometer reaching 165F.
- Thermometer compared with EHOs at time of inspection, for the most part the result matches.
- Corrective Action(s): Please try to service dishwasher again. It may also just need a really long time to heat up the tank.
- Operator stated they turn on dishwasher at 4pm and test at 5pm.
- If the thermometer reads 160F or higher for two runs, you can proceed with using it to sanitize.
- If the dishwasher is unable to reach 160F or higher, bleach water sanitizing must be done.
- To be corrected by: May 1st, 2024
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Large containers of rehydrated noodles observed kept beside the stove. No active time tracking in place.
- Asked operator how long the noodles will be kept there and what is the turnover like. Operator stated the container will be enough for one night and will be discarded at the end of the day.
- Corrective Action(s): Do not keep rehydrated noodles at room temperature for more than 2hours. Active time tracking is needed. Take out only enough for 2hours and keep the rest in the coolers. Time tracking with labels stating when the noodles came out of the cooler.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): - Dishwasher measure 66C at plate level at final rinse at max temperature.
- >>> Many cycles ran, temperature would go down.
- Corrective Action(s): - High temperature dishwasher must be able to sanitize dishes at 71C at final rinse at plate level.
- - Bleach water sanitizer at sink compartment set up.
- >>> Staff to scrap and rinse dishes, run dishes through dishwasher, and soak in bleach water sanitizer, then air dry.
- >>> Please ensure bleach water sanitizer is refreshed if it becomes murky.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Bowl observed used as scoop in the food bin.
- 2. Double stacking observed in the insert level of the prep cooler.
- 3. Raw eggs observed stored above ready to eat foods (sauces).
- Corrective Action(s): 1. Please get a proper scoop with handle to scoop dry food from bins. Scoop must be stored in a way where the handle does not touch the food.
- 2. Do not double stack food containers of food uncovered. Bottom of container may be dirty and can contaminate the food below. Double stacking at insert level will hinder air flow and prevent food from maintaining 4C and below.
- 3. Please rearrange cooler to ensure raw foods are stored below ready to eat foods.
- To be completed by: April 14, 2024
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: - High temperature dishwasher measure 66C at max at final rinse, at plate level.
- >>> Many cycles have ran, temperature would go down.
- Corrective Action(s): - High temperature dishwasher must achieve 71C at final rinse at plate level.
- - Please have technician service dishwasher. Until dishwasher can properly sanitize dishes, staff must soak dishes in bleach water at 100ppm. Please ensure to switch bleach water if it becomes murky.
- To be corrected by: April 17, 2024
- - Email EHO technician service report stating it has been fixed.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: 2 dead mice caught in glue traps in the back server area (next to the back dining area). Also noted rodent droppings around the soup/stock burners on the ground.
- Corrective Action(s): remove the mice and clean area. set new traps.
- Ensure that the facility is routinely monitored for rodent activity and rodent droppings are removed and areas are sanitized immediately using a 100 ppm chlorine bleach solution
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Ceiling tiles in the kitchen noted to have large amount of greasy dust build up
- Corrective Action(s): clean the tiles on a more frequent basis.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm at the time of inspection in buckets
- Corrective Action(s): Staff remade solution, measured 100 ppm chlorine. ensure that this solution is made fresh daily and DO NOT mix soap.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the following areas;
- -beside the bar cooler
- -underneath the dishwashing sinks
- -beside the 2 burner pot stoves
- -under the storage room shelves
- Corrective Action(s): Remove the droppings and sanitize area. clean these areas on a more frequent basis.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 2 issues:
- -kitchen's central handsink's hot water knob was broken. Staff were washing hands at the stir-fry station
- -floor tiles in the back of house storage room missing (4+)
- Corrective Action(s): repair the handsink and floor tiles. handsink due in 48 hours, and tiles due in 1 month.
- Violation Score: 9
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured 71C at the dish surface after 8+ cycles. Digital gauge indicated that rinse temperature was 80C
- Corrective Action(s): High temperature dishwasher must read minimum 82C at the rinse cycle for proper sanitizing of dishware. The dishwasher should not be taking 8+ cycles to reach temperature.
- Have the high temperature dishwasher serviced to ensure that it is consistently sanitizing dishware run through the machine
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: pot of red curry left in walk-in cooler unit from the day before (>12 hours). internal temperature measured 15C.
- Corrective Action(s): Discarded. Do not cool foods in large pots. Same with yellow curry, split into to small containers for rapid cooling.
- Product must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: 2 issues;
- REPEAT OBSERVATION: bean sprouts stored next to wok area then moved to prep cooler (product measured 10C internal.
- Walk-in cooler contents measured >4C (products measured 6-8C internal, ambient temperature measured 7C)
- Corrective Action(s): Keep bean sprouts on ice at all times when stored outside of the cooler.
- Service/Adjust the cooler so it is capable of maintaining contents <4C at all times
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): 3 green towels left out on counter top at prep cooler. Other wiping cloths stored in sanitizer solution
- Corrective Action(s): ensure that surface wiping cloths are stored in sanitizer solution when not in use.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Hood vent has not been professionally serviced since Feb 2018.
- Corrective Action(s): Have the vent hood professionally serviced immediately.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: walk-in cooler measured 7C ambient temperature. Operator had turned off condenser unit to manually defrost ice build up behind condenser. Unit to be turned back on in 1 hour (2 hours total)
- Corrective Action(s): Have the cooler unit serviced or adjusted to ensure that it is able to maintain contents <4C at all times.
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): OUTSTANDING: bucket of bean sprouts stored next to wok station with a melted bag of ice
- Corrective Action(s): bean sprouts moved to walk-in cooler. Ensure that bean sprouts are iced if outside of the cooler units
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): OUTSTANDING: bucket of bean sprouts stored next to wok station at room temperature
- Corrective Action(s): Bean sprouts moved to walk-in cooler. Ensure that bean sprouts are iced if left outside of cooler units
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Staff do not have 100 ppm chlorine bleach solution available for wiping down various surfaces throughout the facility.
- Corrective Action(s): Directed staff to make a bucket of bleach solution.
- Staff must have wiping cloths stored in bleach solution when not in use. to make solution mix 1 tsp bleach with 1 liter of water.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: OUTSTANDING: dead cockroaches observed in the following areas;
- -in multiple pest traps in the kitchen
- -under the ice machine and under the handsink adjacent to the ice machine
- Corrective Action(s): Follow all recommendations of the pest control professional.
- Conduct a thorough cleaning of the kitchen. this must be done on a more frequent basis.
- Remove dead cockroaches and sanitize areas using a 100 ppm chlorine solution
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: OUTSTANDING: general sanitation needs improvement. food and debris build up observed in the following areas;
- -on the ceiling panels
- -between the cooler units at the grill
- -in debris catch area of the two burner and six burner stove
- -around the wok stations and between the grills and deep fryers
- -within counters and underneath the ice machine at the bar
- -grease build up observed on vent filters above the wok station
- Corrective Action(s): above noted areas must be cleaned on a more frequent basis. directed operator to increase cleaning frequency and to clean ABOVE CEILING PANELS
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Red curry cooling in large pot in the walk-in cooler. internal temperature measured 14C
- Corrective Action(s): Operator divided curries into smaller containers.
- All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Sauce can be cooled rapidly using an ice and water mixture or ice wand after the sauce has sufficiently cooled (not when immediately removed from the heating unit)
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Bucket of bean sprouts stored next to wok station at room temperature.
- 1 small container of cooked chicken left out at room temperature near prep cooler
- Corrective Action(s): Chicken moved to the cooler unit. Bean sprouts were iced at the time of inspection
- ensure that all cold potentially hazardous foods are stored <4 degrees C at all times.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: kitchen staff store knives in between prep cooler and undercounter coolers. food debris and build up noted between cooler units
- Corrective Action(s): Staff rewashed knives in dishwasher.
- Ensure that knives and other utensils are not stored between the cooler units.
- Clean between cooler units
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Dead cockroaches observed in the following areas;
- -in multiple pest traps in the kitchen
- -under the ice machine and handsink adjacent to the ice machine
- -in the prep cooler condenser unit
- -beside the single burner wok
- pest control company is servicing once a week.
- Corrective Action(s): Operator must submit pest control reports to district inspector.
- Follow ALL pest control professional's recommendations.
- Clean kitchen thoroughly on a more frequent basis. remove dead cockroaches when observed.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation needs improvement. Food and debris build up observed in the following areas;
- -on the ceiling panels
- -between the cooler units at the grill
- -in the debris catch area of the two burner stove
- -behind the undercounter freezer
- -around the wok stations and between the grills and deep fryers
- -within counters and underneath the ice machine at the BAR
- -underneath various equipment
- -grease build up observed on vent filters above the wok station
- Corrective Action(s): above noted areas must be cleaned on a more frequent basis. directed operator to increase cleaning frequency and to clean ABOVE THE CEILING PANELS
- Maintain frequent cleaning by designating different areas to clean on different days.
- Violation Score: 9
- 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
- Observation: Various microfiber towels hanging around staff work stations for wiping hands.
- Corrective Action(s): Remove reusable towels. If hands are soiled, wash with liquid soap and warm water and dry with paper towels (single use towels) only
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): One of the prep coolers was not able to hold food items at 4 C or lower. Staff advised that they noticed the cooler not working and called for repair already.
- Corrective Action(s): Required operator to move all perishable products to a working cooler (walk-in cooler). Operator must ensure that cooler is properly repaired before beginning to re-use on a daily basis
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed a batch of cooked rice at room temperature. Measured temperature to be at 23.5 C. Was advised by the operator that rice stays out at room temperature for fried rice during busy time only. After an hour of inspection when it was quiet, rice left unattended at room temperature. This practice must discontinue
- Corrective Action(s): Required operator to ensure that all hot potentially hazardous foods must be stored at 60 C or above at all times. Rice was discarded at the time of inspection.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): 1. Small butcher knife stored in between tables/prep coolers where it is very difficult to clean
- 2. Observed a small cutting knife stored in between a removable cutting board and small triangular tip to hold the cutting board in.
- Corrective Action(s): Required operator to clean and sanitize both knives via dishwasher. Operator must discontinue this practice as these spots are very hard to clean.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed a staff in the kitchen not washing hands properly. After handling raw fish, staff rinsed hands with water only and moved onto a different task. All staff must wash hands properly with hot water and soap to ensure that contamination of foods/food contact surfaces is prevented
- Corrective Action(s): Required operatoro wash hands properly at the time of inspection and to wash hands properly in between all tasks.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Food products were left without proper covers in the kitchen.
- Corrective Action(s): Required operator to provide a cover for all food products when not in use.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Observed a few cockroaches stuck on sticky trap near and under bar area; did not notice live ones at the time of inspection
- Corrective Action(s): Required operator to replace traps often enough to monitor if there is a current cockroach infestation.
- Date to be corrected by: immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed in the hard to reach corners to be dirty and ceiling tiles in the kitchen had severe accumulation of grease and dust
- Corrective Action(s): Required operator to have regular cleaning schedules to ensure that all parts of the kitchen are properly cleaned and sanitized. Operator is to clean the noted area.
- Date to be corrected by: Apr.6.2018
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Observed one of the prep coolers not able to maintain 4 C or lower
- Corrective Action(s): Required operator to repair the cooler to a good working order. Do not use this cooler until repaired.
- Date to be corrected by: Apr.6.2018
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]