INSPECTION REPORT Health Protection JCHW-CRXQM4

PREMISES NAME Kim Hoang Restaurant		Tel: (604) 951-8382 Fax:
PREMISES ADDRESS 30 - 10330 152nd St Surrey, BC V3R 4G8		INSPECTION DATE May 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quang Ngoc Vo		NEXT INSPECTION DATE May 23, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the prep cooler (left side) were at 12C. Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Operator stated the cooler was at 4C this morning. Food items were relocated to the upright cooler at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in the kitchen was blocked with a large garbage can and was inaccessible for staff use. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Garbage can was relocated at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above pickled radish in the upright cooler. Corrective Action(s): Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler was at 12C. 2) Walk-in freezer was at -4C. Corrective Action(s): 1) Service cooler unit and ensure it can maintain 4C or less on a consistent basis. Operator contacted a technician at the time of inspection - technician to arrive on-site at 15:00. 2) Service or adjust walk-in freezer and ensure it can maintain -18C on a consistent basis. Violation Score: 9

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

Comments

-Prep cooler (right side) was at 4C. -Upright cooler was at 4C. -Bar cooler was at 4C. -Kitchen freezer units were at -13C/-15C. -Front bar area chest freezer was at -15C. -Storage area chest freezer was at -18C.i -Hot holding was greater than 60C. -Beef was cooked to greater than 71C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer pail was at 200ppm and labelled. -Slicer was found to be clean and sanitary. Staff properly disassemble slicer for cleaning and sanitizing after each use. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until December 09, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.