INSPECTION REPORT Health Protection JFEN-C5APXB

PREMISES NAME Cochau Vietnamese Restaurant		Tel: (778) 869-2112 Fax:
PREMISES ADDRESS 522 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE July 26, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tuyen Thi Kim Pham		NEXT INSPECTION DATE August 09, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine <50 ppm during the final rinse. This is a repeat offense. Corrective Action(s): 1) Ensure the final rinse has a chlorine concentration of at least 50 ppm chlorine at all times to ensure equipment/utensils/food contact surface are properly washed and sanitized. 2) Record chlorine concentrations daily. Chlorine test strips available on-site. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up noted under cook-line. Corrective Action(s): Areas under cook-line need to be cleaned. Ensure to follow your santitation plan. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The walls and ceiling of walk-in cooler are starting to peel / flake off. Corrective Action(s): 1) Walls and ceiling need to be repainted / resurfaced to prevent the flaking of paint falling off into food items stored in the walk-in cooler. 2) Ensure all food items are covered with food grade plastic containers or plastic wrap at all times. Violation Score: 3

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

Comments

Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves and handsanitizer do not replace handwashing coolers @ 4C /40F or less *temperatures monitored daily Reminder: No food handling permitted in outside storage shed. There is no handsink conveniently located. Bleach on-site for sanitizing surfaces, utensils and equipment. *ensure bleach is scent free *ensure each workstation is provided a bucket of bleach solution for the wiping cloths. *2.5 ml (1/2 tsp bleach) for 1 litre of water (100 - 200 ppm chlorine)