INSPECTION REPORT Health Protection DSEA-BG4UQS

PREMISES NAME Cochau Vietnamese Restaurant		Tel: (778) 869-2112 Fax:
PREMISES ADDRESS 522 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE September 17, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Tuyen Thi Kim Pham		NEXT INSPECTION DATE September 24, 2019
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 = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried chicken marinade (red) left out at room temperature to cool (product measured 115F internal). Product was cooling for 4 hours to be put in the fridge. Corrective Action(s): Discarded. Ensure that all potentially hazardous foods are cooled from 140F to 70F in 2 hours and 70F to 40F in 4 hours. Use an ice bath in the 2 compartment sink to cool foods quickly Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chicken legs (red for deep fry and white for soup) was being poached in soup/marinades at 130C (chicken measured 110F). Operator had turned off the heat to "slow cook" the legs Corrective Action(s): this is not an acceptable temperature to cook chicken. Ensure that all poultry is cooked to 165F internal at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): low temperature dishwasher measured 0ppm chlorine at the dish surface. Operator ran dishwasher through several cycles at which point the dishes were sanitizing at 50 ppm chlorine. Dishwasher's sanitizer concentration was last tested 4 days ago. Corrective Action(s): Dishwasher sanitizer concentration must be tested daily. Ensure that sanitizer measures minimum 50 ppm chlorine at the dish surface. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Wiping rags left out on counter tops. bucket of sanitizer solution not available Corrective Action(s): Re-made. ensure that all wiping rags are stored in sanitizer solution maintained at 100 ppm chlorine Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice machine's ice well Corrective Action(s): ensure that ice scoop is stored in a sanitary manner outside of the ice well Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 2 issues; -rodent droppings observed in back of house adjacent to dry storage room -bulk storage containers in the outside back storage was covered in mice droppings. Storage unit corners and crevasses also found to have rodent droppings Corrective Action(s): Remove the rodent droppings and ensure that areas are sanitized using a 100 ppm chlorine bleach solution. Storage room must be organized and cleaned. Violation Score: 9

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: 3C S: 3C) measured < 4 degrees C =Upright freezers (-18C to -22C) and chest freezer (-20C) measured < -18 degrees C =Rice hot holding 3X (65-75C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface at the end of inspection =General food storage practices satisfactory at the time of inspection. 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 has not been received yet. When received, post in a conspicuous location