INSPECTION REPORT Health Protection JPAK-B74U5L

PREMISES NAME Little Saigon		Tel: (778) 240-1558 Fax:
PREMISES ADDRESS 33766 Essendene Ave Abbotsford, BC V2S 2H2		INSPECTION DATE December 3, 2018	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed following: 1. Bean sprouts in water at room temperature 2. Noodles in water at room temperature on the floor 3. Overstocked/double-stacked items in the prep cooler in the kitchen Corrective Action(s): Required operator to do the following: 1. Bean sprouts must be in ice water when left at room temperature; after busy time, operator must ensure to put them into a cooler 2. Any items in the water becomes potentially hazardous foods and must be stored at 4 C or lower and off the floor. Move the bucket of noodles in water to a cooler at 4 C or lower 3. Remove overstocked items and have it stored in a different compartment of the cooler or in a different cooler. Double stacked items must be removed; ensure to have adequate amount of food stored in the prep inserts as top portion does not get proper circulation of cold air to maintain 4 C or lower Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed ice scoop kept in ice machine; ice machine has a sign that scoop can be kept in the ice machine but the level of ice is quite high that the handle comes in contact with the ice. Corrective Action(s): Required operator to move ice scoop out of the ice machine and keep in a clean container Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the back storage area and hard to reach areas. No droppings found in the kitchen and/or serving area. Operator stated that pest control personnel makes frequent visits but no reports are made. Corrective Action(s): Required operator to clean the noted areas for monitoring purposes; ensure to get a written report from pest control to note the findings. Date to be corrected by: 2018 Dec 4th Violation Score: 3

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

Comments

Overall sanitation is satisfactory (other than noted areas above for code 304) Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or above High temperature dishwasher in good working order; detected 71 C at plate level after final rinse cycle Bleach sanitizer made at the time of inspection. Ensure to have the sanitizer available at all times; 200 ppm of chlorine residual detected Ice machine maintained in sanitary condition; ensure to keep ice scoop out of the ice machine as the handle may contaminate the ice Washrooms maintained in sanitary condition **Facility is moving to a different location**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B74U5L
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: 0.15 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