INSPECTION REPORT Health Protection JCHW-CLDTMW

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE November 21, 2022	TIME SPENT 0.75 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station was blocked with a tray. Corrective Action(s): Ensure handwash station is unobstructed to allow staff to properly wash their hands. Tray was moved at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both prep cooler door seals require replacement. Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold air. Door seals have been ordered and will be installed when they arrive. Violation Score: 3

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

Comments

-Prep coolers were both at/or below 4C (top and bottom). -Upright cooler was at 4C. -Counter top bar cooler was at 2C. -Walk-in freezer was at -13C. -Upright freezer was at -18C. -Front area chest freezer was at -32C. -Chest freezer outside the washroom area was at -18C. -Small amount of sprouts stored at room temperature during busy periods. In order to store potentially hazardous foods at room temperature, a time tracking system must be used. After 2 hours, the product must be discarded if not used up. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Cooked broth and brisket rapidly cooled in the walk-in freezer. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer pail was at 400ppm and labelled. -Slicer was being used at the time of inspection. Ensure staff disassemble slicer for cleaning and sanitizing after each use. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner -General food storage practices good at the time of inspection. Foods stored off the ground. Raw meats stored below potential ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted 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.