INSPECTION REPORT Health Protection VTUR-BGKNPZ

PREMISES NAME New Saigon Vietnamese Cuisine		Tel: (604) 864-0587 Fax:
PREMISES ADDRESS 108 - 31935 South Fraser Way Abbotsford, BC V2T 5N7		INSPECTION DATE October 2, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ho Van Tran		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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Several wiping rags were found on counters and hanging on freezer door; this is unacceptable and unsanitary practise; staff addressed immediately Corrective Action(s): * Ensure ALL wiping rags kept in sanitary condition (ie. in sanitizer between use) Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found between food equipment on floors, etc., that requires more frequent cleaning attention Corrective Action(s): * Ensure all areas including between equipment cleaned properly/regularly to remove build up of grime/debris Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: * Used single use straws were found being stored with reuseable chop sticks; single use food equipment can only be used once and not reused or rewashed. Corrective Action(s): * Ensure to discard all single use food equipment after used once Violation Score: 3

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

Comments

* Coolers were 4'C/40'F or colder * Freezer were -18'C or colder * Monitoring records were available and up to date * Dishwasher final rinse was 74'C/165'F or hotter internally * Food was covered in storage areas * Sanitizer was available at work stations at 200 ppm chlorine residual; Note: store wiping rags in sanitizer between use and not on counters * Hot-holding of rice was 60'C/140'F or hotter * Cleaning improvements noted; still cleaning to be done between some equipment on floors, etc * Note: ensure single use food equipment only used one time and then discarded (eg. straws) * Note: some de-cluttering to be done in storage areas to reduce risk of cross contamination * Overall maintained/organized