INSPECTION REPORT Health Protection DKAL-CRWRQT

PREMISES NAME Cochau Vietnamese Restaurant		Tel: (778) 869-2112 Fax:
PREMISES ADDRESS 522 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE May 17, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tuyen Thi Kim Pham		NEXT INSPECTION DATE May 31, 2023
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing sink in the kitchen was obstructed with pots at the time of inspection. Paper towel dispenser was not setup adequately. The hand washing sink in the bar area was not equipped with paper towels. Staff informed that they don't wash hands. Corrective Action(s): Operator cleared the sink at the time of inspection. Paper towels were placed at the front hand washing sink. Ensure hand sinks are accessible and adequately equipped with hot and cold running water, liquid soap, and disposable paper towels to encourage frequent handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Breads were stored in black garbage bags in the walk-in cooler. 2) Raw eggs were stored on the middle shelves above ready to eat produce. 3) Dirty rags were kept on food contact surfaces. 4) Bag of onions was kept on the floor in the back storage area. Boxes of produce were kept on the floor in the walk-in cooler. Corrective Action(s): 1) Operator removed the bread loafs from the garbage bags at the time of inspection. Garbage bags have chemicals that can leach into food. They are not a food grade material. Do not store food in garbage bags. 2) Raw eggs and raw meats should be stored on the bottom most shelves of the cooler to prevent cross contamination. 3) Wash cloths and rags should be kept in sanitizer pails to prevent the growth of pathogens that can cause foodborne illness. 4) Do not store food on the floor as that encourages pest activity and poses a contamination risk. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Ventilation hood grills have build up of grease. 2) Areas around the cook line and fryers have build up of food debris and grease. 3) The back storage area is cluttered with no room to clean under storage racks. 4) Preparation cooler shelves require cleaning as there is build up of food debris. Corrective Action(s): Deep clean the facility and maintain sanitation logs. Date to be corrected by: May 31, 2023 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Mop sink is being used for storage. The sink is fully obstructed and not in use. Corrective Action(s): Mop sink should not be obstructed and is a contaminated surface. Do not use it for storage. De-clutter the back and ensure the mop sink is being used for its purpose to maintain sanitation. Date to be corrected by: May 31, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers in the kitchen and front are maintaining at least 4C (preparation coolers x2, bar cooler holding dairy and sliced lemons, walk-in cooler, cook-line) Freezers are functional. Hot holding units for sauces (x3) are maintaining at least 60C. Rice hot holding units (x2) are maintaining at least 60C. NOTE: Temperature logs are not up to date. Ensure temperature logs are regularly maintained. Sanitation: Hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels. *see violation above regarding obstruction 200 ppm chlorine residual solution is available in sanitizer pails and spray bottles (x2). Low temperature dishwasher achieved 50 ppm chlorine residual at the dish surface after the final rinse cycle. NOTE: Facility is lacking overall sanitation. A deep clean is strongly recommended to prevent further concerns. Pest control: No signs of pest activity noted. *see violation above regarding conditions for promoting pest activity Administration: Staff have a Food Safe level 1 equivalent certificate valid until July 2025. Permit is posted.