INSPECTION REPORT Health Protection JCHW-CX8PGT

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE November 3, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Three knives were stored between prep coolers. Corrective Action(s): Ensure knives are stored in a sanitary manner. The space between prep coolers cannot be cleaned and sanitized on a regular basis. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of old rodent droppings were observed by the hot water tank. Operator stated she did not see any pest activity. No other pest activity observed in the kitchen. Corrective Action(s): Clean and sanitize area affected by rodent droppings and monitor for pest activity. If droppings return, contact professional pest control operator to prevent further activity. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach container was not labelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify the contents to prevent accidental mixing and/or misuse of chemicals. Ensure containers are relabelled as needed. Violation Score: 3

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

Comments

-Prep cooler (right side) was at 4C (top and bottom). -Prep cooler (left side) was at 2C (top and bottom). -Upright cooler was at 4C. -Bar cooler was at 4C. -Operator stored sprouts at room temperature during the lunch and dinner rush periods. -Kitchen freezer units were at -13C/-15C. -Front bar area chest freezer was at -34C. -Storage area chest freezer was at -24C. -Pho broth portioned in 6L containers and cooled in the walk-in freezer. Pho broth observed thawing in the upright cooler for use. -Frozen foods observed thawing in the cooler unit. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was at 200ppm. -Slicer was found to be clean and sanitary. Staff properly disassemble slicer for cleaning and sanitizing after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until December 09, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.