INSPECTION REPORT Health Protection DKAL-C3Z9F4

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE June 14, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE June 23, 2021
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Deli slicer had visible meat debris around the blade. 2) Several knives were stored in the crevice between the two preparation coolers. 3) Cloth rags were left on food counters. Corrective Action(s): 1) Operator asked a staff member to dismantle the deli slicer for cleaning and sanitation. The deli slicer was cleaned at the time of inspection. Ensure food contact equipment, such as the deli slicer, are cleaned after each use or every 2 hours to prevent the growth of pathogens that can cross contaminate food and cause foodborne illness. 2) Operator removed the knives at the time of inspection. Do not store knives in the crevice between the coolers as the area cannot be thoroughly cleaned and sanitized to maintain sanitation. This can lead to cross contamination of food and cause foodborne illness. 3) Cloth rags were moved to sanitizer buckets at the time of inspection. Do not leave dirty wash cloths on counters at room temperature as that harbours pathogen growth which can cause foodborne illness through cross contamination. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There bucket labelled "sanitizer" had a bubbly solution which the operator explained to be a mixture of dish soap, bleach, and water. Corrective Action(s): Do not mix soap and bleach as that diminishes the chlorine residual which is needed for sanitation. The operator made a new sanitizer solution with just bleach and water and re-sanitized all food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hand washing sink was blocked by the garbage can and mop bucket at the time of inspection. Corrective Action(s): The operator cleared the way to the sink for the inspector to wash their hands. Ensure the hand sinks are always accessible for hand washing to promote good staff hygiene. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. The facility is in satisfactory sanitary condition. Temperatures: - Sliding glass door cooler was undergoing a defrost cycle at the time of inspection. Food stored inside the cooler was at 4C or below. - Under-counter preparation coolers (2): inserts: <4C, bottom: <4C - Single door freezer: -21C - Chest freezers (2) and walk-in freezer: <-18C - Small drinks cooler: 3C - Soup broth was undergoing cooling during the inspection. The internal temperature was at 48C at the time of inspection. The operator informed that the soup is cooled for about an hour at room temperature and then moved to the walk-in freezer for rapid cooling. Smaller quantities of the broth are boiled again on the stove before serving (>100C). Ensure that food is not left in the danger zone (between 60C-4C) for more than 2 hours. Food must be cooled from 60C-20C in 2 hours, and 20C-4C in 4 hours to ensure food safety. All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. *see violation above* - Ice machine was in good sanitary condition. The scoop was stored outside the chamber in a clean container. - 3-compartment sink had plugs. - High temperature dishwasher achieved 78C at the dish surface after the final rinse cycle. - Blender was in good sanitary condition. The jugs are washed and sanitized after each use. - 200 ppm chlorine residual solution was prepared at the time of inspection. *see violation above* Storage: - Dry ingredients are stored in pest proof containers with scoops stored in separate bins - GOOD - Items were labelled and covered inside coolers. - Food was stored off the floor. Pest Control: - No signs of pest activity noted at the time of inspection. - Back door was closed. Administration: - Operator has Food Safe level 1 certification valid until November 16, 2025. - Permit was posted. NOTE: Temperature logs were not updated. The last record was of April 2021. Ensure temperature logs are maintained regularly. Inspector will return to follow-up. COVID-19 Safety: - COVID-19 Safety plan is available on site. - High touch surfaces in the customers area are disinfected frequently. - Breaks are staggered. - Maximum occupancy is posted. Signature not required due to the COVID-19 pandemic.