INSPECTION REPORT Health Protection JCHY-C3ZM4D

PREMISES NAME An Nam Restaurant		Tel: (604) 803-8860 Fax:
PREMISES ADDRESS 3000 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE June 14, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Van Phuong Ong		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mildew observed inside the ice machine. Corrective Action(s): Clean and disinfect inside the ice machine. Discard the first batch of ice before using the ice machine again. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mildew observed inside the ice machine. Corrective Action(s): Discard current batch of ice. Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till and between tables. Maximum 6 customers per table. Daily health check of staff conducted and documented. High-touch surface area disinfected every hour and documented. Customer contact information collected and retained for at least a month. NOTE: Revise COVID-19 Safety Plan to indicate maximum occupancy of 36. Post occupancy signs in customer washrooms. Post handwashing signs in kitchen area. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizing buckets measured at 200ppm. High-temperature dishwasher sanitizing at 187F at the manifold. Prep coolers at the front area measured at 2C. Stand-up freezers measured at -18C. Sandwich prep cooler and undercounter cooler in the kitchen area measured at 4C. Hot-holding unit measured at 60C. Temperature logs are well maintained. Temperature logs shows refrigeration and hot-holding units adheres to temperature health requirements. No signs of pests observed. NOTE: Ensure temperature logs are well maintained and follow Sanitation Plan on the cleaning procedures underneath kitchen equipment to prevent built-up of debris. Overall, facility is well organized and maintained. Report emailed due to COVID-19 pandemic.