INSPECTION REPORT Health Protection AHEN-CXMUDN

PREMISES NAME Huong Viet Vietnamese Restaurant		Tel: (604) 581-4710 Fax:
PREMISES ADDRESS 14667 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE November 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Trung Thi Nguyen		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the labelled spray bottle as the chlorine test strip was bleaching out. Corrective Action(s): Operator setup 100 ppm sanitizer by diluting 1/2 teaspoon bleach per L of water. Monitor and maintain the concentration of chlorine sanitizer at 100-200 ppm to effectively sanitize food contact surfaces/equipment while protecting food from any potential chemical contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were observed on the floor in a closet near the staff washroom. Corrective Action(s): Operator cleaned and sanitized the floor in the above-noted area to remove the rodent droppings during the inspection. Monitor for signs of pest activity and continue with pest control measures: keeping the front and back doors closed between use, sealing any potential entry points, preventing potential harbourage areas, keeping food covered between use, regular cleaning, and re-servicing pest control mechanical traps if any further pest activity is observed. Violation Score: 3

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

Comments

-Both handsinks in the front service area and kitchen were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Handsinks in both customer washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels. -2-compartment sink was supplied with hot and cold running water. -Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. -Two bottles of chlorine test strips were available. -Ice machine was in a clean condition. -Open dry ingredients were stored in sealed pest proof containers between use. -Refrigeration units in use were at 4 degrees C or less. Note: A refrigeration unit in the front service area was unplugged and not in use for storage of cold potentially hazardous food. If this cooler is to be used in the future for storage of potentially hazardous food, ensure it is maintained at 4 degrees C or less prior to stocking it with food. -Freezer temperatures were satisfactory. -Previously cooked pho broth was less than 4 degrees C internal temperature in the refrigeration unit. -Raw meat was observed stored on a lower shelving unit in the refrigeration unit, separately from ready-to-eat food. -Hot-held rice was at least 60 degrees C internal temperature. -Deli slicers were being disassembled, cleaned and sanitized by the Operator during the inspection. -Vegetable choppers stored on a shelving unit were observed to be in a clean condition. -Floor below the cook line was in a clean condition. -Previous flooring and cabinets in the front service area and washrooms had been replaced with new flooring materials and new cabinets made of construction finishes that are easy to clean, durable, non-toxic, smooth and impervious to moisture. No changes had been made to the other equipment, sinks, and dishwasher. Prior to making any changes to equipment/floor plan in the future, contact the Environmental Health Officer to apply for health approval. -Operator on shift held valid FOODSAFE Level 1 (expiration date: April 5, 2024) and FOODSAFE Level 2 course training. -Permit to operate was posted in a conspicuous location. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.