INSPECTION REPORT Health Protection NMAR-CZUR8X

PREMISES NAME Vy's Pho Vietnamese Cuisine		Tel: (604) 371-0888 Fax:
PREMISES ADDRESS 103 - 23160 96th Ave Langley, BC V1M 2R6		INSPECTION DATE January 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vy Mai		NEXT INSPECTION DATE February 01, 2024
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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available for use. Corrective Action(s): Discussed sanitizer preparation, solution prepared. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher malfunctioniong. Corrective Action(s): Repair dishwasher, dishes to be washed with soap and then rinsed in second compartment and then sanitized in stand alone sink for 2 minutes. Sanitizer Solution 1/2 oz 6.5 % bleach per gallon water. Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Rear door has a gap under door Corrective Action(s): Install gasket or weather strip to eliminate gap and prevent pest entry Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine has stains, Corrective Action(s): Clean ice formation apparatus and disinfect unit as per manufacture instructions. Violation Score: 3

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

Comments

Coolers at 4 Celsius and colder. Freezer at -18 Celsius. Washrooms maintained. Sanitizer prepared Discussed dishwashing process with staff and owner