INSPECTION REPORT Health Protection JPAK-AVSUFT

PREMISES NAME Saigon Ivy Vietnamese Cuisine		Tel: (604) 526-3388 Fax:
PREMISES ADDRESS 520 6th St New Westminster, BC V3L 3B4		INSPECTION DATE February 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tuan Anh Le		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): observed staff using clean cloth to wipe cutting board and knives without sanitizing steps Corrective Action(s): Required operator to use sanitizer to clean food contact surfaces (for the ones that do not fit in the dishwasher) and put utensils in the dishwasher once used. Use a new set of utensils after each use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed hand washing sinks in the kitchen and in the dishwashing area obstructed Corrective Action(s): Required operator to have the sink available at all times Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: observed hard-to-reach areas with food/grease debris that require cleaning: 1. under prep cooler in the kitchen 2. behind chest freezers Corrective Action(s): Required operator to clean and sanitize all noted areas Date to be corrected: Feb.15.2018 Violation Score: 3

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

Comments

General sanitation (other than noted above) is satisfactory Hand washing sinks stocked with liquid soap and paper towel Hot and cold running water available at all sinks Front beverage cooler at 4 C or lower Two chest freezers at front cashier area at -19 C or lower Prep cooler in kitchen area at 4 C or lower Walk-in cooler at 4 C or lower 3 chest freezers in the back all at -18 C or lower Low temperature dishwasher in good working condition; detected 100 ppm of chlorine Chlorine sanitizers available on site and in use; detected 200 ppm. Note that non-scented bleach is to be used. Hot holding for cooked noodles and rice at 60 C or above No sign of pests noted at the time of inspection