INSPECTION REPORT Health Protection JKWK-CJNTFL

PREMISES NAME Vi-La Palace Vietnamese Restaurant		Tel: (604) 625-5555 Fax:
PREMISES ADDRESS 107 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE September 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen hand soap dispenser is jammed and not available. Liquid hand soup, paper towels and hot and cold running water must be available at work stations during operation. Corrective Action(s): Ensure this unit is fixed and use the other hand washing sink if needed. You can use a small bottle of hand soap instead. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: In the walk in freezer and cooler, some product of bagged food has fallen on the floor. They need to be placed back on dedicated shelving to prevent contamination of food. Corrective Action(s): Ensure to store food on dedicated shelving at least 15 cm above the floor. Correction required today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Labels needed for the sanitizer bottles and the cleaner bottles. Corrective Action(s): Ensure to label cleaner and sanitizer bottles so soap and sanitizer does not get mixed up. For the bleach sanitizer, you only need about 5 mL of bleach to 1 L of water in the bottle for 200 ppm. 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. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Ice machine is sanitary with dedicated hand scoop. Temperature holding is adequate and in use with accurate thermometers. Take out containers and utensils are sanitary. 2-compartment sink in use. Quat sanitizer in use at 200 ppm in sani buckets. Bleach sanitizer available in spray bottles too. Recommendation: ensure to use the right concentration which is not too strong as it is corrosive. Be careful not to mix up bleach and QUAT sanitizer as that can have a chemical reaction. Always keep the two separate and labelled at all times. Sanitizer dilution chart provided to operator. Dishwasher final rinse at 71.1C at the plate. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Freezer at -18.6C and below. Walk in freezer at -12C. Hot holding units for rice and soup at 60C and above. Fresh prepared condiments are served within one hour. Ensure prepared food is stored at 4C and below if not used right away.