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Rim Le Thai Cuisine

201 - 7084 Vedder Rd, Chilliwack · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not dispensing a minimum of 50 ppm chlorine concentration at plate level after the final rinse cycle.
      • Corrective Action(s): The dishwasher's sanitizer line was clogged and needed priming. By the end of inspection, the dishwasher was dispensing 50 ppm chlorine at plate level after the final rinse cycle. Ensure that the chlorine concentration is checked daily and check the sanitizer line periodically to ensure the dishwasher is dispensing the right amount of sanitizer solution.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: White upright freezer in kitchen is not being used at the time of inspection. Operator stated that it stopped working today. No food was stored inside. All food was moved to a working chest freezer in the storage room.
      • Corrective Action(s): Repair freezer to ensure that it can maintained -18C or below. Operator scheduled for repairs today.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a container of diced/minced garlic & pepper in front of the wok station measure at 18°C.
      • Corrective Action(s): Perishable foods must be stored at 4°C or lower. If following the "time as public health measure". Update the food safety plan. Store all cold perishable foods at 4°C or lower.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed spray bottles of bleach that are meant as a food contact surface sanitizer, which could not be measured as it was bleaching out the test strips. The color of the liquid was yellowish and was similar to that of pure bleach.
      • Corrective Action(s): Follow the approved sanitation plan, which is to have the Chlorine sanitizer at 100ppm. This is to prevent chemical hazards from affecting both the staff and the general public.
      • Violation Score: 1
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions