INSPECTION REPORT Health Protection JCHW-CFESE9

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE June 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE June 17, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large container of pho broth was at 44C. Operator stated the broth is stored at room tempeature for about 3 hours, then moved into the walk-in freezer for cooling. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Broth was moved into the walk-in freezer at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) 3 coor cooler was at 6C. 2) Prep cooler door seal needs to be replaced. Corrective Action(s): 1) Service or adjust the cooler and ensure it can maintain 4C or less on a consistent basis. 2) Repair or replace cooler door seal to prevent the loss of cold refrigeration air. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in the 3 door cooler was not accurate. Thermometer registered 10C. Cooler was at 6C. Corrective Action(s): Replace thermometer with an accurate thermometer to verify proper cold holding temperatures. Violation Score: 1

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

Comments

Both prep coolers were at 4C (top and bottom). -Service area bar cooler was at 4C. -Walk-in freezer was at -11C. -Kitchen area chest freezer was at -23C. -Kitchen area upright freezer was at -21C. -Service area chest freezer was at -20C. -Chest freezer by the storage area was at -18C. -High temperature dishwasher had a final rinse of 78C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails labelled and tested at 200ppm. -Deli slicer properly disassembled for cleaning and sanitizing. Slicer was found to be clean and well maintained. -Ice machine was clean and sanitary. -General food storage practices good at the time of inspection. -Scoops were stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until December 30, 2025. *Do not cover the garbage can with the lid - this prevents potential recontamination of the hands from handling the lid. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.