INSPECTION REPORT Health Protection AHEN-CL8QT5

PREMISES NAME Huong Viet Vietnamese Restaurant		Tel: (604) 581-4710 Fax:
PREMISES ADDRESS 14667 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE November 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Trung Thi Nguyen		NEXT INSPECTION DATE November 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A party broken sieve was observed stored with other preparation utensils on-site. . 2. Two pairs of shoes were observed stored in a cabinet next to dry goods in the front service area. Note: Dry food was in sealed containers with tight fitting lids. Corrective Action(s): 1. Broken sieve was discarded by the Operator. Ensure only intact sieves are used to protect food from any potential physical contamination. . 2. Shoes were removed from the cabinet. Clean and sanitize the cabinet surfaces. Do not store personal items (including shoes) in cabinets where food is stored. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A hole was observed in the wall in a customer washroom. Corrective Action(s): Seal the hole in the wall to prevent any potential entry points or harbourage areas for pests; Correct by November 23, 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was being used as a liner for the dry storage cabinet in the front service area. Cardboard is not a suitable material since it can absorb moisture, is not durable, and is not easy to clean. Corrective Action(s): Remove the cardboard from the above-noted cabinet unit; Correct by November 23, 2022. If you would like to line the cabinet, obtain a shelf liner that is made of durable, easy to clean, smooth, and impervious to moisture materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Produce cooler (used mostly for raw vegetable storage) was measured at 6 degrees C. Note: This cooler contained bean sprouts. Corrective Action(s): Operator transferred the bean sprouts to another cooler at or below 4 degrees C during the inspection. Operator adjusted the temperature setting for this cooler, after which the refrigeration temperature was measured at 5 degrees C. . Do not store any cold potentially hazardous food (e.g. bean sprouts) inside the produce cooler until it can maintain a temperature at or below 4 degrees C; Effective immediately. Ensure this cooler is maintained at or below 4 degrees C; Correct today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer spray bottle in the kitchen was not properly labelled to identify the contents. Corrective Action(s): Label the chlorine sanitizer spray bottle in the kitchen to properly identify the contents; Correct today. Violation Score: 3

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

Comments

Handsinks were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Prep. cooler, upright cooler, and front beverage cooler were at or below 4 degrees C. Cooler next to the beverage cooler was unplugged and it did not contain any cold potentially hazardous food. If this cooler is to be used for cold potentially hazardous food storage in the future, ensure it is maintained at or below 4 degrees C before stocking it with food. Under-the-counter freezer and both upright freezers were at or below -18 degrees C. Previously cooled broth was at or below 4 degrees C in the cooler. Raw meat was stored on lower shelving units in the coolers than ready-to-eat food. No hot-holding was being conducted at the time of inspection. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. 2-compartment sink was operational. 100 ppm chlorine sanitizer was available inside two spray bottles. Seating tables were being sanitized after each sitting. Ice machine was in a clean condition. One of the two deli slicers was recently used. It was reviewed to disassemble, wash, rinse, sanitize, and air dry slicers at least every 4 hours between use and after final use each day. Second slicer appeared to be in a clean condition. No signs of recent pest activity were evident at the time of inspection. Operator had valid FOODSAFE Level 1 (expiration date: April 5, 2024) and FOODSAFE Level 2 training. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.