INSPECTION REPORT Health Protection MBEK-AUPV5C

PREMISES NAME Little Saigon		Tel: (778) 240-1558 Fax:
PREMISES ADDRESS 33766 Essendene Ave Abbotsford, BC V2S 2H2		INSPECTION DATE January 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nghia Tran		NEXT INSPECTION DATE January 05, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher measured 65 to 67 degrees C at utensil surface during final rinse. Dishwasher was run for 5-6 cycles. 2. Bleach water sanitizer in front area measured at 10 ppm chlorine. Corrective Action(s): A bleach water solution was prepared in the 2-compartment sink at 100 ppm chlorine. After dishes are washed, soak in sanitizer for 2 minutes. Allow to air dry. Ensure that only single use dishes/utensils are provided to customers until dishwasher is able to achieve at least 71 degrees C at utensil surface (180 F or 82 C minimum at the manifold). Ensure that all dishes/utensils are re-sanitized. It is recommended to keep daily logs for the dishwasher. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available for front hand wash station. Cloth towels were hanging nearby. Corrective Action(s): Paper towels were provided and cloth towels were removed. Ensure that all hand washing sinks are provided with single use paper towels as cloth towels may potentially recontaminate hands. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Glass beverage bottles are stored inside of ice bin. Scoop is stored in ice. Bottles and scoop were removed at time of inspection. Corrective Action(s): Ensure that bottles are not stored directly in ice that is used for human consumption to protect from potential contamination. Store ice scoop outside of ice bin. Ice bin is to be emptied and sanitized. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A garden hose was connected to the hose bib in the rear cooking area. Corrective Action(s): Please ensure that all food contact surfaces, including hoses, are made from food grade materials. Date to be corrected by: Janurary 11, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is unable to reach temperatures required for effective sanitizing (minimum 71 degrees C at the utensil surface). Corrective Action(s): Have dishwasher serviced so that it is able to achieve and maintain 71 degrees C or more at the utensil surface. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C. Food is covered, stored off the floor, and well organized. - Front prep cooler at 3 degrees C (below) and 5 degrees C (above). Reminder: Please ensure upper food inserts are maintained at 4 degrees C or less. Close lid when not in use. - Front beverage cooler at 4 degrees C - Cook line prep cooler at 3 degrees C (below) and 4 degrees C (above) - 3 door reach in cooler at 1 degree C - Under counter freezer at -19 degrees C - Walk in freezer at -24 degrees C - Hot holding (rice, soup) internal temperatures at 60 degrees C or more. - Sanitizer available at 200 ppm chlorine (kitchen). - Hand washing station (kitchen) is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Equipment maintained in sanitary condition. - General sanitation satisfactory Please contact the inspector if you have any questions or concerns.