INSPECTION REPORT Health Protection AKWN-B8AU5G

PREMISES NAME Saigon Ivy Vietnamese Cuisine		Tel: (604) 526-3388 Fax:
PREMISES ADDRESS 520 6th St New Westminster, BC V3L 3B4		INSPECTION DATE January 10, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Tuan Anh Le		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AKWN-B88UK4 of Jan-08-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Filth and mildew found inside of ice machine. Correction: 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 Code 302 noted on Routine inspection # AKWN-B88UK4 of Jan-08-2019 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. Correction: 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 Code 303 noted on Routine inspection # AKWN-B88UK4 of Jan-08-2019 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. Correction: 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

Comments

Follow up inspection. Meat slicer has been cleaned. Ice machine has been cleaned. Hand sinks are accessible and equipped with hot and cold running water. In-use wiping cloths were stored in a bucket of bleach and water - chlorine concentration of 200ppm. Discussed with operator that bleach and water solution for in-use wiping cloths shall not include detergent or soap as these can reduce the effectiveness of the bleach. General sanitation was satisfactory. Mouse droppings were cleaned up but in a couple of areas (kitchen floor and back storage area) a small amount of mouse droppings have reappeared. Advised operator to continue with daily cleaning and monitoring, and to continue using mechanical traps to control rodent activity. Also informed operator to continue to keep the back door closed when it is not in use. Informed operator, that if the rodent activity cannot be satisfactorily controlled or eradicated a licensed pest control company will need to be contracted to service the premise.