INSPECTION REPORT Health Protection JKWK-C4YP87

PREMISES NAME Vi-La Palace Vietnamese Restaurant		Tel: (604) 625-5555 Fax:
PREMISES ADDRESS 107 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE July 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen sink had storage items and containers obstructing the sink. Corrective Action(s): Ensure sink is available at all times to allow for handwashing. Do not store items in sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Walk in fridge was very full at the time of inspection. Some containers of food are stored directly on the floor. Corrective Action(s): Do not store food directly on the floor. Store food on dedicated shelving or 15 cm above the floor. Correction required in 2 days. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. After correction, dedicated hand sinks with liquid soap and paper towels available. Washrooms are sanitary with fully stocked hand sinks. Equipment in good working order. Ice machine is sanitary with dedicated hand scoop. Take out containers and utensils are sanitary. Quat sanitizer in use at 400 ppm in sani-buckets. Lysol disinfectant in use for dining tables. Dishwasher final rinse at 72.6C at the plate. Manifold displays 81C. -This unit takes a couple runs to warm up. Fresh prepared food for cooking is used up in a short period of time or placed in a cooler. Storage is well organized for raw proteins and ready to eat foods to prevent cross contamination - good. Valid Permit posted in conspicuous location. Holding units: Walk in cooler 1.2C raw protein, Walk in freezer -15.8C egg rolls, Front service coolers -14C egg rolls, 4C sliced beef, vegetable cooler 4C bean sprouts, pop/bar cooler at 1C. Recommendation: Walk in fridges are very full. Ensure to stay organized and do not overstock to ensure adequate cooling and prevent contamination of food.