INSPECTION REPORT Health Protection ABAN-AGETP8

PREMISES NAME Little Saigon		Tel: (778) 240-1558 Fax:
PREMISES ADDRESS 33766 Essendene Ave Abbotsford, BC V2S 2H2		INSPECTION DATE December 7, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nghia 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Top propeller inside high temperature dishwasher is filled with mildew growth. Corrective Action(s): Clean top propeller inside dishwasher. Ensure inside of dishwasher is cleaned according to your sanitation plan. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels in dispenser at front area hand washing station. Corrective Action(s): Refill paper towel dispenser. Ensure all hand washing stations are always fully equipped with soap, paper towels and hot/cold running water. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Kitchen: - Hand sink fully equipped with soap, paper towels and hot/cold running water. - All temperatures met health requirements: *Coolers maintained at or below 4C. *Freezers maintained at or below -18C. *Hot holding maintained above 60C. - All food covered and protected from contamination. - Bleach sanitizer = 200 ppm. - After 8 attempts the high temperature dishwasher was sanitizing with >71C at dish level. *This has been noted in the previous routine inspection as well. *Ensure that the dishwasher is heated and ran a few times before you put dishes in. *The temperature at the manifold for the rinse cycle must reach minimum 82C (180F) for 10 seconds. *Start a dishwasher log that states the date, temperature of the rinse cycle before the first load, any corrective actions taken, and initials. Front area: - Coolers maintained at 4C. - Bleach sanitizer = 200 ppm.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAN-AGETP8
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