INSPECTION REPORT Health Protection AHEN-AGMV32

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE December 14, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE December 16, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (meat and prepped vegetables) inside two coolers was measured between 6.5 to 8 degrees C (slightly above 4 degrees C). Alfalfa sprouts were measured at 10 degrees C and were left out at room temperature for less than 2 hours according to staff. Corrective Action(s): The cold potentially hazardous food was transferred into another cooler below 4 degrees C. Ensure cold potentially hazardous food is stored at 4 degrees C or less. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The container for knives contained debris inside it. Two knives were also stored in a tight space between the prep. coolers at the time of inspection. Corrective Action(s): Staff rewashed and sanitized the knife container and knives inside it. Ensure the knife container is washed through the dishwasher at least on a daily basis and ensure that the knives are always stored in a clean container between use rather than in an area where they can be contaminated. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The upright cooler used mostly for raw vegetables but also for some meats was approximately 6.5 degrees C throughout the entire inspection. The second prep. cooler was measured near 8 degrees C. 2. A sieve being used for noodles was broken in an area which may potentially contaminate food with broken metal fragments. Corrective Action(s): 1. Adjust, re-service, and/or replace the above noted coolers to ensure that they are maintained at 4 degrees C or less; Correct by Friday (December 16, 2016). Do not store any potentially hazardous food (alfalfa sprouts, cooked food, meat, seafood, vegetables, rice etc.) inside these coolers until they are maintained at 4 degrees C or less; this is effective immediately. NOTE: Read thermometer inside the upright cooler instead of the built thermometer when checking its' ambient temperature. 2. Staff discarded the broken sieve and used another intact sieve to contact food (Corrected). Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Boxes of dry storage items were stored on the floor in the dry storage area near the washroom behind the curtains. Corrective Action(s): Ensure all boxes are stored at least 6 inches off the floor (e.g. on shelving) to enable the floor below to be adequately cleaned, to prevent cross-contamination issues, and to declutter the area. Correct by January 31, 2016. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsinks were supplied with liquid soap and paper towels. Other coolers were 4 degrees C or less. Freezer temperatures were satisfactory. Hot-held rice was 60 degrees C or hotter. 100-200 ppm chlorine sanitizer was available in the bucket with wiping cloths. Dishwasher final rinse temperature was 72.2 degrees C (71 degrees C or hotter) at the plate. NOTE: Staff did not know where the probe thermometer was. Ensure a probe thermometer is available on-site for staff to use. This will be checked during the next follow up inspection.