INSPECTION REPORT Health Protection VTUR-BJBPZQ

PREMISES NAME Vi-La Palace Vietnamese Restaurant		Tel: (604) 625-5555 Fax:
PREMISES ADDRESS 107 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE November 27, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Boxes being stored above food prep counter not sanitary; discussed removing boxes and keep only food product and equipment that not in cardboard boxes as these can lead to cross contamination; Meat product was found in bowl sitting on cooked rice in rice cooker and this is not safe food handling practise-- operator removed and was told to keep rice separate from meat during in storage/cooking units Corrective Action(s): * Do not store cardboard boxes above food contact surfaces as these are considered unsanitary and can lead to cross contamination; ensure cooked meat not stored directly on cooked rice kept in warmer as this is not a safe food handling practise Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Some tape being used to bridge two counter areas and this is unsanitary as tape not food grade; discussed providing food grade type (eg. stainless steel, etc) or use nothing. Corrective Action(s): * Remove tape from counter area and use food grade type if using something to bridge gap between counters Violation Score: 3

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

Comments

* Coolers were 4'C/40'F or colder * Freezers were -18'C or colder * Sanitizer was set up and available in work stations and was at 200 ppm quaternary ammonium concentration; keep wiping rags stored in sanitary manner in sanitizer between use * Monitoring records were available and up to date overall * Food was covered in storage areas * Dishwasher final rinse was 74'C/165'F or hotter internally at plate surface * Hand washing stations had liquid soap and paper towels * Note: Do not store cooked meat in bowl on top of cooked rice in warmer as this is not safe food handling practise * Overall more clean and organize