INSPECTION REPORT Health Protection RHEN-AWWQB5

PREMISES NAME Mai's Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 103 - 20378 88th Ave Langley, BC V1M 2Y4		INSPECTION DATE March 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Loc Thi Huynh		NEXT INSPECTION DATE March 27, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ready-to-eat food (spring rolls) stored directly on top of raw meats in freezer. Corrective Action(s): Separate these food products more effectively. Improve shelving in freezer units to encourage safer storage practices. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas were noted to have excessive accumulation of food debris: - Below dishwash station and adjacent upright freezer; ** noted container lids on floor preventing easy clean-up; - Receiving area shelving unit - unit itself, below and beside unit; ***Shelf anchored to wall for safety purposes - recommend using a hooking mechanism versus drilling to wall to facilitate more frequent movement and cleaning below. Corrective Action(s): Thoroughly clean these identified areas by re-inspection date noted on report. Any food containers on floor must be re-cleaned prior to putting away. Violation Score: 9

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

Comments

Note: Beef bones and meat soaking in food prep sinks - ok - but not during time when food prep is occurring in adjacent areas. Avoid combining food handling of raw meats and foods to be made ready-to-eat at same time. Note: Watch food volumes left at room temperature i.e. spring rolls - store less and access from cooling units more often to ensure food product remains safe. Note: Spray bottle at 500 ppm chlorine solution. Diluted to approx. 200 ppm. Recommend marking proper ratios on spray bottles themselves to ensure adequate concentrations maintained. ** Recommend spare dish sink filled with water include a bleach solution of 100 - 200 ppm as a means to access for general work surface sanitizing and pre-soaking dishes prior to mechanical dishwashing. Note: Significant crowding of food product in walk-in cooler. reduce the burden in this unit as much as possible. Broths should be cooled using ice wand when stored in 5 gallon drums. These are available at most food equipment supply stores.