INSPECTION REPORT Health Protection AHEN-B43P86

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE August 28, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE August 30, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink in the kitchen was not supplied with cold running water. Operator's husband mentioned that he was repairing the faucet last night. Operator tried to repair the sink during the inspection however said they would contact a technician to repair it today. Note: This handsink was however supplied with hot running water, liquid soap, and paper towels. Corrective Action(s): Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels; CORRECT TODAY. Contact the district EHO by tomorrow morning to provide an update. A follow up inspection will be conducted tomorrow. . In the meanwhile as a temporary solution, either use the hot running water at the handsink or use the third compartment of the 3-compartment sink adjacent to the handsink temporarily as a handwashing station. Designate the first two compartments of the 3-compartment sink and the dishwasher for dishwashing purposes. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A small amount of debris was observed on the side of the ice machine. It was last cleaned about 1 month ago in July 2018 according to the Operator. 2. Spring rolls in three containers were uncovered inside two freezers. Corrective Action(s): 1. Drain the ice machine and then clean and sanitize it to remove the debris inside it; Correct today. A follow up inspection will be conducted within 2 business days. 2. Make sure food is kept covered in storage units to protect it from contamination (e.g. from ice build-up) [CORRECTED DURING THE INSPECTION] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Second Prep. cooler across the cooking area was above 4 degrees C (at an ambient temperature of 9.3 degrees C at the bottom lower corner on the left side and at 15.3 degrees C on the top right side). . Note: Potentially hazardous food inside this cooler (i.e. raw meat in its' original packaging stored in several containers and frozen spring rolls) was below 4 degrees C and was transferred into another refrigeration unit at or below 4 degrees C. Small insert of sliced onions and sliced carrots prepared this morning from less than 2 hours ago were placed on ice for the lunch rush. Corrective Action(s): Operator adjusted the cooler during the inspection to 2.2 degrees C (4 degrees C or less). Temperature log was in place however was indicating all temperatures of "4 degrees C". . Make sure that refrigeration temperatuers are carefully checked. Coolers must be maintained at or below 4 degrees C (40 degrees F). Violation Score: 3

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

Comments

*Operator's wife has completed FOODSAFE Level 1 refresher based on certificate (valid until January 22, 2023). Another staff member has also completed FOODSAFE Level 1 recently based on their certificate (valid until December 12, 2020). Kitchen: Upright glass door cooler was at 3.3 degrees C (4 degrees C or less). First prep. cooler was at 3.1 degrees C (4 degrees C or less). Walk-in-cooler was at -1.2 degrees C (4 degrees C or less). Chest freezer and one door freezer temperatures were satisfactory. Hot-held rice was heated to greater than 74 degrees C in the rice cooker. Reminder: Make sure hot held food remains at or above 60 degrees C. Previous dishwasher was replaced with a NSF certified high temperature dishwasher of Hobart brand. Dishwasher final rinse temperature was 73.8 degrees C (71 degrees C or higher) at the plate. Display panel of the dishwasher was in working order. 100 ppm chlorine sanitizer was available in the bucket with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Buildup of debris was not evident in hard-to-reach areas nor on the floor. Front servery area: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Chest freezer was at or below -18 degrees C. Washrooms: Handsinks were adequately supplied. Dry storage area: -Make sure the boxes are lifted at least 6 inches off the floor (e.g. on pallets or on a shelving unit). This will facilitate easier cleaning of the floor and help identify any signs of recent pest activity.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B43P86
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: Canola oil, rice sticks, rice vermicelli noodles, and rice cakes.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment