INSPECTION REPORT Health Protection VTUR-B5FP38

PREMISES NAME New Saigon Vietnamese Cuisine		Tel: (604) 864-0587 Fax:
PREMISES ADDRESS 108 - 31935 South Fraser Way Abbotsford, BC V2T 5N7		INSPECTION DATE October 11, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ho Van Tran		NEXT INSPECTION DATE October 15, 2018
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Hand sink did not have soap and paper towels available in kitchen and staff had to replenish these; this is unacceptable as hand washing stations MUST have soap and single use towels available for staff to wash and dry hands properly Corrective Action(s): * Ensure hand sinks have soap and paper towels replenished and accessible at hand sinks for purposes of hand washing and drying before/after handling food, etc Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * There was many food items uncovered in storage (eg. freezer unit, etc) and protected from contamination; some springs rolls and other food items Corrective Action(s): * Food must be covered in storage areas and protected from contamination at ALL times Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Lots of build up of debris/grime found through out kitchen on floors, food equipment, etc. that requires immediate cleaning attention; operator/staff reminded that kitchen and storage areas must be maintained in sanitary condition in order to operate Corrective Action(s): * A thorough cleaning required through out kitchen/storage including food equipment, etc., to maintain sanitary condition and continue to operate Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Some food containers were broken/cracked and to be discarded as not suitable for use anymore Corrective Action(s): * Ensure ALL containers in proper working order and free of cracks and deterioration Violation Score: 9

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

Comments

* Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Sanitizer was set up and at 200 ppm in buckets to store wiping rags * Note: some food not covered in storage and not protected from contamination and had to be discarded * Note: Hand sink did not have soap and single use towels and staff had to replenish; staff to wash hands frequently through out day * Dishwasher final rinse was 74'C/165'F or hotter internally * Hot-holding of rice was minimum 60'C/140'F or hotter * Note: cooked foods must be cooled quickly and stored properly (eg. in cooler at 4'C/40'F or colder) * Note: refrigerate all foods that require refrigeration after opening (eg. garlic in oil, etc) * Note: Update monitoring records for temperature/cleaning * Note: cleaning/organization to be done through out kitchen and storage areas to reduce risk of cross contamination issues * Note: when owner away, operation must be maintained in sanitary/organized condition, etc * Follow up inspection: next week