INSPECTION REPORT Health Protection MLOO-CXRVGY

PREMISES NAME Banh Mi Tres Bon		Tel: Fax:
PREMISES ADDRESS CRU #12 - 1459 Johnston Rd White Rock, BC V4B 3Z4		INSPECTION DATE November 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lan Do		NEXT INSPECTION DATE 3 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of cooked noodles stored at room temperature for less than 2 hours. Corrective Action(s): Store in cooler at 4°C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand washing station is obstructed by a large pot. Corrective Action(s): Reorganize nearby shelving so large pot can be stored properly on shelving and not obstruct the hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meat and cooked food items stored next to each other in stand-up freezer. 2. Two bags of onions stored on the floor in the walk-in cooler. 3. Food items stored next to cleaning chemicals under the sink at the bar area. Corrective Action(s): 1. Reorganize stand-up freezer so raw meats are stored below cooked and ready to eat foods. 2. Store bags of onions off the floor. 3. Store food items away from chemicals. Correct all as soon as possible. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - High temperature dishwashers are available in kitchen and bar. Final rinse temperature reached ≥ 71°C. - 200 ppm Quat sanitizer is available - Dry storage areas are maintained - Ice machine is maintained - No signs of pests observed - Premises is well lit - Permit is posted