Thai on the Fly
848 Eveningstar Cres Oliver BC V0H 1T0 · Mobile Vendor Type C – Food Service
22 inspections
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0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure chlorine test strips are available to measure the concentration of sanitizer in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
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0 infractions
- Monitoring
0 infractions
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0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As per the new food premises guidelines, there will need to be an upgrade to a 3 compartment sink in addition to the handwashing sink. Please start looking into this in the off season. Minimum size to be 25cm x 25cm x 14cm deep but must be large enough to submerge largest utensil/equipment used size of potable water tank needs to be confirmed that it is a minimum of 130 Litres
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No sanitizer during time of inspection - spray bottle with 0 ppm chlorine
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
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2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooler temperature was measured at ~10C. Cooked chicken temperature was probed and measured at ~10C as well. Requested operator to monitor the temperature and if it doesn't drop to 4C within 30 minutes, there must be a backup plan in place to store all potentially hazardous foods at 4C or less.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizer did not provided adequate amount of chlorine. Solution re-made at the time of inspection. 200ppm of chlorine measured. CDI - Corrected During Inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cut melons (watermelon, honeydew and cantaloupe) and yogurt served for breakfast were stored on counters without refrigeration. Potentially hazardous foods must be stored and maintained at <4°C to prevent the growth of pathogens. Cut melons and yogurt were placed in the refrigerator at time of the inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer concentration was measured at ~50ppm. The recommended concentration of a bleach sanitizer is 100-150ppm, to ensure adequate reduction of pathogens. The concentration of bleach sanitizer was corrected during inspection.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
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- Monitoring
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- Monitoring
0 infractions