INSPECTION REPORT Health Protection SCHO-BYQP69

PREMISES NAME An Nam Restaurant		Tel: (604) 803-8860 Fax:
PREMISES ADDRESS 3000 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE March 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Van Phuong Ong		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
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): Bean sprouts stored in container with ice cubes inside at ambient temperature. Internal temperature at 8C. Corrective Action(s): Cold potentially hazardous foods must be stored at 4C or below in the cooler or stored on top of ice. Operator put the container of bean sprouts on top of a second container holding ice inside. Informed the operator to change the ice frequently to ensure that the internal temperature is 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All chlorine bleach sanitizer buckets with cloth rags measured at above 200 ppm. Chlorine test strip was bleached out (no colour visible). Corrective Action(s): Ensure that chlorine bleach sanitizer is between 100-200 ppm to prevent chemical contamination from occuring between food contact surfaces and food products. Obtain chlorine test strips to check sanitizer solution. Operator remade sanitizer solutions (1 teaspoon unscented bleach for 1 L of water) during inspection, measured at 200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Overstacking of food without proper lids/covers between the containers 2) Raw meat being stored on the shelf on top of ready to eat vegetables 3) Soups in cooler and in freezer being stored with lids Corrective Action(s): Ensure all food containers are properly covered to prevent cross contamination from occuring. Store all potentially hazardous food such as raw meat on the very bottom shelf in coolers/freezers away from other ingredients/products. During inspection, operator had properly covered food products and reorganized cooler to store meat on the bottom shelf. Violation Score: 3

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

Comments

Routine inspection conducted: - Hand washing stations are equipped with hot/cold running water, liquid hand soap, and paper towels - All cooling units at 4C or below - All freezer units at -18C or below - Hot held food at 60C or above - Temperature records maintained daily for cold holding and cooling - Soup was cooling in a cold water bath at time of inspection, internal temp at 84 C. Cold wands will then be used before storing in cooler/freezer. - Meat slicer is clean and stored in a sanitary manner - Ice machine is clean, ice scoop stored in a food grade container next to the machine - High temperature dishwasher at 74C plate level - 2 compartment sinks located in back kitchen and in the drinks area, kept in good condition - No signs of pest activity observed during the inspection. On going pest control company control, visits every month. - General sanitation is satisfactory - Foodsafe certified operators on site - Permit located in a visible location COVID-19 control measures: - COVID-19 safety plan available on site - Barriers in place at cash register and between tables - Hand sanitizer available - High touch surfaces being cleaned frequently - COVID-19 signage posted on entrances - No self serve condiments on tables, will be provided by employees - Masks worn by all employees