INSPECTION REPORT Health Protection KLAI-D3PPXL

PREMISES NAME Langley Vietnamese Cuisine		Tel: (604) 532-7767 Fax:
PREMISES ADDRESS 104 - 5521 203rd St Langley, BC V3A 1W1		INSPECTION DATE March 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 27, 2024
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Observed large 8 - 10 L containers of soup in the walk-in cooler. As per staff, soup is boiled and placed in the large containers. After the soup has been cooled slightly at room temperature, they are brought to the walk-in cooler for the final phase of cooling. Corrective Action(s): Discussed with the staff the danger of cooling in large containers as it does not seem possible that food is cooled within the required time frame from: 60.0C to 20.0C in 2 hours then 20.0C to 4.0C in 4 hours. Requested staff to speak to the operator to purchase cooling wands to assist in cooling if large containers are used. If not, purchase smaller containers to portion out the soup to assist with rapid cooling that will adhere to the require cooling time frame. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dish machine was registered with 73.8C at the plate level and 100 PPM chlorine residual during the rinse cycle. No detergent was feeding into the dish machine, instead a sanitizer container was noted feeding into the high temperature dish machine. Corrective Action(s): Wash all food contact items going into the dish machine manually with detergent before loading into the dish machine for sanitizing. A high temperature dish machine should not have a sanitizer container being fed into the machine as it already uses heat to sanitize as oppose to chemical. Purchase the proper detergent for the dish machine. Date to be corrected by: Today Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed packages of wonton skins sitting on a tray below the cookline - potentially thawing. Corrective Action(s): Do not store food on the floor to prevent debris being kicked onto the wrappers which may contaminate hands and food when wrappers are opened. Please remove the packages and store them in a refrigerated unit or prep table if using. Date to be corrected by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including staff washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored protected and in the proper storage hierarchy. Rice in the rice cookers were being hot held at over 60.0C. Bleach sanitizer container available. 200 PPM chlorine residual detected. No signs of pest activities noted during the inspection. Overall sanitation satisfactory.