INSPECTION REPORT Health Protection JKWK-CJFUBJ

PREMISES NAME New Saigon Vietnamese Cuisine		Tel: (604) 864-0587 Fax:
PREMISES ADDRESS 108 - 31935 South Fraser Way Abbotsford, BC V2T 5N7		INSPECTION DATE September 20, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ho Van Tran		NEXT INSPECTION DATE 4 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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large amounts of condiments such as basil leaves and bean sprouts stored at room temperature during service. Potentially hazardous foods should be stored at 4C or less or only small portions should be used up in 1 hour or less. Condiments and foods left out at 4C and above for more than 2 hours will need to be discarded. Corrective Action(s): Ensure condiments are suspended in ice at 4C or below or portion only small amounts so fresh condiments are used up within 1 hour of service. Discard any food potentially hazardous food left out for more than 2 hours at 4C to 60C (the danger zone). Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: The chemical and cleaning spray bottles are not labelled. Staff were unable to determine which solution was in the bottle. Labels are required. Ensure sanitizer is available and labelled in spray bottles. Corrective Action(s): Ensure all cleaning and sanitizer bottles are accurately labelled to prevent chemical contamination of food. Correction required today. 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. Dedicated hand sinks with liquid soap and paper towels available. Main kitchen sink in use. Note: Ensure paper towels are refilled into the machine when possible. Paper towel roll was available next to station. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food in general protected from contamination. Food is from an approved source. Equipment in good working order. Ice machine is sanitary with dedicated hand scoop. Note: Ensure scoops handles remain clean and free of color tape. The tape becomes a contamination source. Temperature holding is adequate and monitoring in place. Coolers are at 4C or below. Freezers are between -10C to -18C. Hot holding units at 60C and above. Take out containers and utensils are sanitary. 2-compartment sink in use. Bleach sanitizer in use at 200 ppm detected in sani bucket. Dishwasher final rinse at 73.8C at the plate. Valid Permit posted in conspicuous location.