INSPECTION REPORT Health Protection MLOO-D3HUYK

PREMISES NAME Banh Mi Tres Bon		Tel: Fax:
PREMISES ADDRESS CRU #12 - 1459 Johnston Rd White Rock, BC V4B 3Z4		INSPECTION DATE March 19, 2024	TIME SPENT 1.5 hours
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large containers of partially cooked noodles kept outside of cooler. Restaurant was not busy at the time of inspection. Corrective Action(s): Keep partially cooked noodles in cooler. Limit the amount of noodles kept at room temperature to what is needed for the meal rush. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small plate of meatball was kept outside of hot holding unit. Staff indicated too much meatball was taken out for a previous order and was unused. Corrective Action(s): Keep all hot meat products in hot holding unit. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean and dirty knives were stored in the gap between the prep table and wall at the rear prep area of the kitchen. Corrective Action(s): Remove all knives from this gap and run them through the dishwasher. Do not store knives or other equipment in this gap as it is difficult to clean and sanitize this area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in the back prep area was not supplied with paper towels. Corrective Action(s): Supply this hand washing station with paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Food equipment kept at bar hand washing station, directly under the paper towel dispenser. 2. Bottles of syrup were stored next to glasswasher chemicals. 3. Ice scoop was buried underneath the ice inside the ice machine. Corrective Action(s): 1. Keep all equipment away from hand washing stations to avoid contamination from splashing 2. Store all food items away from chemicals. 3. Store ice scoop outside of the ice machine in a clean container. Violation Score: 3

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

Comments

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