INSPECTION REPORT Health Protection AKWN-B88UK4

PREMISES NAME Saigon Ivy Vietnamese Cuisine		Tel: (604) 526-3388 Fax:
PREMISES ADDRESS 520 6th St New Westminster, BC V3L 3B4		INSPECTION DATE January 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tuan Anh Le		NEXT INSPECTION DATE January 09, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Filth and mildew found inside of ice machine. Corrective Action(s): Ice machine needs to be kept clean on a regular basis to prevent contamination of ice. Discard all of the ice as it may be contaminated. Thoroughly clean and sanitize the interior of the ice machine as well as the stainless steel ledge at the opening of the ice machine. Operator started discarding ice at time of inspection in preparation for cleaning. Date to be corrected: January 8, 2019 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food debris found under the blade guard of the meat slicer. Corrective Action(s): Meat slice must be thoroughly cleaned and santized after each use. Left over food debris can lead to cross contamination when the slicer is used for other foods. Operator started cleaning slicer at time of inspection. Date to be corrected: January 8, 2019 Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: In-use wiping cloths not stored in sanitizer. Corrective Action(s): In-use wiping cloths shall be stored in bleach sanitizer when not in use to prevent bacteria from growing in or on them. Container shall be large enough to completely submerge the wiping cloths. For every four litres of water use 1 oz of bleach, and change this bleach solution every 3-4 hours. Each work station shall be equipped with a bucket of bleach and water for storing in-use wiping cloths. Date to be corrected: January 8, 2019 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The kitchen hand wash stations were both blocked (utensils and miscellaneous items stored in the basins) and the hand sink in the cooking area was not supplied with hot running water. Corrective Action(s): Access to hand sinks must not be obstructed at any time, and hand sink shall be equipped with hot and cold running water fo hand washing purposes. Operator corrected at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on the floor, along the walls in the side hallway, kitchen and servery. Droppings were also found under shelving in the servery, kitchen and in the storage room next to the back door. Corrective Action(s): Clean up all droppings and sanitize the affected areas. Monitor all areas of the premise daily and clean up droppings immediately if they are found. Mechanical traps were being used throughout the premise to help control rodent activity. Date to be corrected: January 9, 2019 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under storage shelves near the dishwash area is filthy. Corrective Action(s): Clean the floor area under the storage shelves and keep this area clean on a regular basis. Date to be corrected: January 9, 2019 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. By the end of the inspection, all sinks were equipped with hot and cold running water. Staff hygiene and food handling practices appeared satisfactory. Bleach sanitizer (spray bottles) had a chlorine concentration of at least 200ppm. Low temperature dishwasher had a chlorine sanitizer residual concentration of at least 100ppm. Advised operator to regularly check to ensure there is adequate amount of sanitizer available, as the bucket of sanitizer was empty at the time of inspection. Operator had an extra bucket of the commercial sanitizer available and hooked it up the dishwasher. Chemicals were stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B88UK4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oils, peanut butter and spring roll wrapper. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment