INSPECTION REPORT Health Protection AHEN-APLP7D

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 25, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE July 28, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on the floor of the back storage room (behind the shelf and chest freezer) and on the floor behind the shelving unit in the kitchen near the back storage room. The operator mentioned that they had a pest control program for once per year in the past. Corrective Action(s): Clean the affected areas with bleach water to remove the rodent droppings today. Keep food and equipment that touches food in covered containers with tight fitting lids. Use 100 ppm bleach water to sanitize all prep. surfaces. Contact pest control and implement a regular pest control program throughout the year -provide the area E.H.O. an update regarding the pest control program by the end of this week . Keep the doors closed at all times unless a screen door is installed. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): The front door and back door was open at the time of inspection and a screen door was not in place. Corrective Action(s): Keep the entrance/exit doors closed at all times to prevent any mice/rats from entering the restaurant. The operator closed the doors during the inspection. Violation Score: 3

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

Comments

Handsinks in the kitchen, front service area, and washrooms were supplied with liquid soap, hot and cold running water, and paper towels and were accessible. Coolers were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held rice was at or above 60 degrees C (66 degrees C). Rice being cooked was above 74 degrees C (82 degrees C). A temperature log was being maintained. 100 ppm chlorine sanitizer was available in the bucket. Dishwasher final rinse temperature was at 74.7 degrees C (71 degrees C or hotter). Dry food containers was stored on pallets off the floor. *NOTE: A small amount of alfalfa sprouts are kept at room temperature during the lunch rush for 2 hours maximum after which they are discarded. The operator began documenting the time the sprouts spend at room temperature at the time of inspection -keep up with this practice. Create a time stamp for the sprouts at room temperature for up to 2 hours maximum each time that they are removed from refrigerated control.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-APLP7D
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment