INSPECTION REPORT Health Protection JELR-BHNV9X

PREMISES NAME Five Corners Vietnamese Restaurant		Tel: (778) 713-3113 Fax:
PREMISES ADDRESS 15182 Buena Vista Ave White Rock, BC V4B 1Y3		INSPECTION DATE November 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thi Hue Luong		NEXT INSPECTION DATE November 08, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The dishwasher does not have a final sanitizing rinse (0 ppm chlorine detected after final rinse and water temperature is not hot enough to sanitize) Corrective Action(s): Immediately set up a sink with a sanitizing solution (5 mL chlorine bleach in 1 litre of water or 60 mL of bleach in 1/3 or a sink of clean water). Use the dishwasher to wash and rinse the dishes, then put the dishes into the sink with sanitizer, soak for 2 minutes, and air dry. As soon as possible, fix the dishwasher so that it can provide 50ppm chlorine as a final sanitizing rinse. Test papers given to operator to verify. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cloth hand towels are being used at the bar/server hand sink. Corrective Action(s): Paper towels were provided during the inspection at the bar hand sink. ***Provide a dispenser for the paper towels.*** Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and grease buildup is noted on the floor under cooking equipment. Filters above cooking equipment require cleaning. Corrective Action(s): Clean removeable filters above the cooking equipment today. Clean mechanical exhaust (this is scheduled to be done soon). Clean the floor and under equipment and sinks. Follow a written routine cleaning schedule. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Food Safe certificate is not available (may have expired if more than 5 years old). Corrective Action(s): Operator is to have a valid Food Safe certificate. If the operator is away, then at least one person per shift is to have a valid Food Safe certificate. Keep copies of certificates on site. Violation Score: 1

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

Comments

Coolers are at 4 C/ 40 F or colder. Hot soup - >>74 C. Chef keeps chicken separate from raw produce. A separate cutting board is used - good. Hand sink in kitchen - liquid soap and paper towels are available. Gloves are also worn in addition to hand washing. ***Keep copies of your Food Safety Plan and Sanitation Plan on site. Contact me if you have questions about this. Check fridge temperatures and dishwasher sanitizer daily. See above regarding cleaning and dishwasher. Note that the chest freezer in the kitchen is becoming rusted - repair or re-paint.