Suttima Thai Kitchen
4869 Hwy 93/95 Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
3 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): Checked sanitizer level and found it to be less than 50ppm. Use chlorine test strips to verify sanitizer concentration. Sanitizer solutions were remade and checked again and found to have proper concentration.
- 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
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing, warewashing, and aid in kitchen functions. Operator to monitor propane tank more frequently.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Gloves should be removed and hands washed whenever gloves become contaminated and/or food handler is switching tasks before donning a new pair of gloves. Ensure hands are washed frequently when changing tasks.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed raw chicken being stored next to produce in upright fridge. To prevent contamination of produce raw chicken should be stored below produce and ready to eat foods. Recommend placing raw chicken into a leak proof container.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight can be seen under door. All doors and windows should seal properly to prevent the entry of pests into the premises.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Recommend using test strips to monitor sanitizer level in sink to ensure enough sanitizer is added for adequate sanitizing action.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Propane tank was filled and hot water tank was turned on during inspection. I check the taps at the sink before the end of the inspection and hot water was available. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing and aid in kitchen functions. Operator is looking to install a larger propane tank.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Propane tank was filled and hot water tank was turned on during inspection. I check the taps at the sink before the end of the inspection and hot water was available. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?