INSPECTION REPORT Health Protection JPAK-AZUTFC

PREMISES NAME Little Saigon		Tel: (778) 240-1558 Fax:
PREMISES ADDRESS 33766 Essendene Ave Abbotsford, BC V2S 2H2		INSPECTION DATE June 18, 2018	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed large batch of chicken legs in the back; cooling at room temperature. Measured temperature to be at 23-25 C. Operator advised that the chicken was being cooled in for about an hour. Corrective Action(s): Required operator to transfer the chicken into a cooler with proper covering. Operator educated that cooling of meat should be done in a smaller batch to allow better/quicker cooling of food all around, not just the top surface Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed the following: 1. Double stacking of containers observed in the Inserts of prep cooler at noodles prep area; measured temperature of food to be at 6-7 C 2. Bean sprouts on counter space soaked in water in large container; left out at room temperature Corrective Action(s): 1. There should be no double stacking of containers in the inserts as they are creating more barriers for cold air to transfer to food. Remove unnecessary containers and only have one insert container. 2. After busy hours, transfer bean sprouts to a working cooler. Bean sprouts are considered to be a cold potentially hazardous food when soaked in water. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed used rice scoop sitting on a counter space with no container and no ice/hot water. Corrective Action(s): Required operator to have a clean container and have either ice water to ensure that microbes cannot grow on the rice scoop when not in use. 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

Overall sanitation is satisfactory Hand washing station at front and back stocked with liquid soap and paper towel Hot and cold water available at all sinks Bar prep/insert cooler at 4 C or lower Under counter cooler at noodles area at 4 C or lower 3-sliding-door cooler in the back at 4 C or lower Walk-in cooler at 4 C or lower; organization in the cooler is good Walk-in freezer at -18 C or lower Under counter freezer at noodles area at -18 C or lower Rice cooker keeping cooked rice at 60 C or higher Bleach sanitizer on site and in use at front and back; measured to have 100 ppm of chlorine residual High temperature dishwasher in good working order; reached 71.9 C at plate level after final rinse cycle Employee showed appropriate frequency of hand washing No sign of pests noted at the time of inspection **A bit of clutter noted in the back as operator recently re-organized the dry storage area. Please remove all unnecessary items to allow easier access to all hard-to-reach areas**

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