INSPECTION REPORT Health Protection AHEN-AUMR65

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE January 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two wiping cloths were observed lying on the prep. surfaces without being placed into the bleach water between use. Note: Two buckets of bleach water (100 ppm chlorine sanitizer) were setup in the kitchen. Corrective Action(s): Keep wiping cloths immersed in 100 ppm chlorine sanitizer (bleach water) between use so that 100 ppm to enable surfaces to be adequately sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor behind the chest freezer and behind the prep. coolers was accumulating buildup of food debris. Corrective Action(s): Clean the above noted areas within 2 weeks to remove the buildup of debris and regularly clean these areas (e.g. every 2 weeks) to prevent buidup from accumulating. Please contact the district Environmental Health Officer of Fraser Health for a follow up inspection. Violation Score: 3

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

Comments

Handsink in the kitchen, both washrooms, and front service area were supplied with liquid soap, hot and cold running water, and paper towels. Upright cooler was at 3.2 degrees C (4 degrees C or less). Both prep. coolers were at or below 4 degrees C (3.8 to 4 degrees C). Both chest freezers, one-door freezer, and walk-in-freezer temperatures were at or below -18 degrees C. Rice being cooked was above 74 degrees C internally. Cooled food in the upright cooler and walk-in-freezer was below 4 degrees C internally at the time of inspection. Dishwasher final rinse temperature was 75.6 degrees C at the plate (71 degrees C or higher). No signs of recent pest activity were observed at the time of inspection. NOTE: Pallets are required in the dry storage area to keep dry food boxes stored at least 6 inches off the floor. Operator is currently repainting this area and mentioned that they would return the pallets once they have painted it. FOODSAFE Training: It was discussed that FOODSAFE Level 1 certificates issued prior to July 20, 2013 expire July 29, 2018. The Operator and at least one staff member in the absence of the operator present on-site are required to maintain valid FOODSAFE training -refer to www.FOODSAFE.ca for details.