INSPECTION REPORT Health Protection AKWN-BL9U7B

PREMISES NAME Saigon Ivy Vietnamese Cuisine		Tel: (604) 526-3388 Fax:
PREMISES ADDRESS 520 6th St New Westminster, BC V3L 3B4		INSPECTION DATE January 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tuan Anh Le		NEXT INSPECTION DATE February 04, 2020
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 = 31

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer was found with a lot of meat particles on it. Corrective Action(s): Meat slicer was found in a storage area with meat particles on it. Operator stated the slicer was used earlier in the day and was waiting for the dishwasher to start their shift so that the equipment could be cleaned. Informed operator that the meat slice needs to be cleaned as soon as reasonably possible after it is used to prevent bacterial growth on the slicer and to prevent attracting pests (i.e. mice) when the slice is put in storage. Instructed operator to take apart and clean the slicer at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperture dishwasher was not dispensing santizer. Corrective Action(s): Low temperature dishwasher relies on the chemical sanitizer to kill germs. Problem was addressed at time of inspection by removing air bubbles in the sanitizer line. Informed operator to regularly check the sanitizer concentration and hoses to ensure dishwasher is operating as intended. Residual chlorine sanitizer concentration was 50-100ppm after the sanitizer line was cleared. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Kitchen hand sink was not accessible as a food grade hose was attached to the faucet. 2. Hand sink in dish wash area was not accessible as a large mug/container was placed in the basin. 3. Hand sink in staff washroom was out of liquid hand soap. Corrective Action(s): Hand sinks are meant for hand washing only and shall not be used for any other purpose. Operator said the hose was attached to the hand sink faucet to fill pots with water. Operator removed hose at time of inspection and also removed the mug/container from the sink in the dish wash area. Operator refilled the soap dispenser in the staff washroom. All other hand sinks were stocked with liquid soap and paper towels. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found in dry storage areas and the back hallway. Corrective Action(s): Clean up the mouse droppings and sanitize the areas along the back hallway and the lower shelves of storage rack by the stairs. Droppings were not found anywhere else. Operator instructed to retain the services of licensed pest control company to provide monthly rodent control services (using glue boards and mechanical traps only). Premise shall be serviced for a period of at least 6 months. Provide a copy of the service agreement to the undersigned for review. Date to be corrected: January 31, 2020. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Damaged cover on light fixture above stairs - also light fixture was not working as the fluorescent tubes were removed from the sockets. Corrective Action(s): Replace the damaged light cover and reinstall the fluorescent light tubes to provide lighting for the stairwell area which is used for dry storage. Date to be corrected: February 4, 2020 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 -10 degrees Celsius or less. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Food handler hygiene and foodhandling practices appeared satisfactory. All sinks were equipped with hot and cold running water. Bleach sanitizer for in-use wiping cloths had chlorine concentrations of 200ppm. Chemicals were stored in a safe manner.