INSPECTION REPORT Health Protection LWEH-AF3RLN

PREMISES NAME Kim Long Vietnamese Sausage		Tel: Fax:
PREMISES ADDRESS H6 - 6280 202nd St Langley, BC		INSPECTION DATE October 25, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No hot water was available at hand sink in prep area. Corrective Action(s): Ensure hot water is available at hand sink at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Raw wood table legs in food storage area are not easily cleaned and sanitized. Corrective Action(s): Use an approved paint to seal all raw wood surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some equipment is rusty and requires repair. Corrective Action(s): Ensure all surfaces are smooth and sealed with an approved paint. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light in freezer is not working. Additional light is needed in food storage area. Corrective Action(s): Provide adequate lighting in all areas. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 83722 of Feb-10-2015 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Commercial grade cleaners and sanitizers must be used on all equipment and surfaces. Sanitizer must be used at strength recommended by manufacturer. Need chemical dispensers for cleaning with hoses ) Code 401 noted on Routine inspection # 83722 of Feb-10-2015 Adequate handwashing stations not available for employees [s. 21(4)] (No paper towels in washroom or at hand sink in processing room - must be supplied at all times.)

Comments

Remove all cardboard from floor and shelves, it cannot be cleaned and sanitized. Move all personal food out of ingredient storage area to prevent allergen cross-contamination. FOODSAFE Level 1 and 2 recommended for food handlers. Quats must be tested daily and recorded to ensure strength of 200 ppm Keep preparation area refrigerated to 10 Celcius during food production periods. Maintain wiping cloths by washing and storing in sanitizer bucket throughout the day