INSPECTION REPORT Health Protection MKIM-CC6NA5

PREMISES NAME Banh Mi 64		Tel: (778) 697-5382 Fax:
PREMISES ADDRESS 107 - 2777 Gladwin Rd Abbotsford, BC V2T 3S3		INSPECTION DATE March 3, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hieu Le		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spoon observed to be kept submerged in peanuts. Corrective Action(s): Operator removed spoon and replaced with a different spoon with a longer handle. Ensure the utensils used to scoop food items are kept in a sanitary manner. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door observed to be left open. Corrective Action(s): Operator closed back door at the time of inspection. Violation Score: 3

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, liquid hand soap. - Freezer -19C - Prep cooler 4C - Front cooler 3C - Walk in cooler 3C - Rice warmer 72C - Hot holding units not being used at the time of inspection (operator reports no need for them) - All cooling units equipped with working thermometers - High temperature dishwasher had a final rinse of 71C on the dish surface - QUATs sanitizer spray bottle observed to be labeled and stocked with 200 ppm QUATs - Temperature and sanitation log maintained but not updated - Food stored at least 6 inches from floor level - Raw proteins kept in a separate cooling unit - Staff on site FoodSafe level 1 certified - Health permit posted - General sanitation satisfactory - No sign of pests NOTE: Ensure to update temperature log and sanitation log updated daily. NOTE: Ice baths should have water with the ice to maximize contact point. NOTE: All PHE must only be kept in room temperature for 2 hours before returning back into the cooler.