INSPECTION REPORT Health Protection DSEA-BLZ2AG

PREMISES NAME Cochau Vietnamese Restaurant		Tel: (778) 869-2112 Fax:
PREMISES ADDRESS 522 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE February 20, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tuyen Thi Kim Pham		NEXT INSPECTION DATE March 05, 2020
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 = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): drawer coolers underneath the grill unable to hold contents <4C (marinated tofu 7C internal, marinated pork steaks 8C internal) Corrective Action(s): keep cooler unit closed and monitor. repair the cooler and provide area inspector with repair proof via email Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen area handsink blocked/filled with raw chicken during prep. operator was unable to properly wash their hands Corrective Action(s): Raw chicken was removed and area was sanitized. Ensure that the handsink is kept clear only used for washing hands. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): observed staff member handle raw chicken and proceed to wash hands using only water. Handwash sink was blocked with raw chicken at the time of inspection Corrective Action(s): discussed proper handwashing procedures with staff. Hands must be thoroughly washed using liquid soap, paper towels, and warm water after becoming soiled, after handling raw meats, etc. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: food and debris splatter noted in the following areas; -inside back of house freezers -behind grill equipment -hood vent (was due Dec 2019) Corrective Action(s): clean the above noted areas and have the hood vent professionally serviced. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: new wooden slats in place in kitchen to secure steel shelves. wood slats are raw Corrective Action(s): paint the raw wood surfaces. all surfaces must be smooth, non-absorbent and easy to clean. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C) and prep coolers (L: 2C R: 3C) measured < 4 degrees C =Upright freezers (-18C to -24C) and chest freezer (-22C) measured < -18 degrees C =Rice hot holding 2X (65-70C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of inspection =Sanitizer solution available at 100 ppm chlorine in spray bottles =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified =Permit posted in a conspicuous location