INSPECTION REPORT Health Protection DSEA-BQWSQE

PREMISES NAME Cochau Vietnamese Restaurant		Tel: (778) 869-2112 Fax:
PREMISES ADDRESS 522 6th Ave New Westminster, BC V3L 1V3		INSPECTION DATE June 25, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tuyen Thi Kim Pham		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 80

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): moldy lemongrass found in red chicken sauce pot, as well as in the walk-in cooler. both top and bottom of the stalks found to have mold Corrective Action(s): discard the red chicken sauce pot. discard moldy lemongrass do not use moldy ingredients for food preparation Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 issues -several plastic tubs stored in clean dish rack above 2 comp sink. operator states that these tubs had not been cleaned yet (dirty) -kitchen staff washes dishware in the 2 comp sink (does not use low temperature dishwasher) and uses 1 cap (approx 1 tbsp of bleach) for a sink full of water for sanitizing dishware Corrective Action(s): Operator must review proper warewashing procedures with staff. provided operator with 2 comp warewashing method (english) and 3 comp warewashing method (vietnamese) all dishware must be put through the low temperature dishwasher when it is repaired. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 2 issues -low temperature dishwasher measured 0 ppm chlorine at the dish surface after 3 cycles -REPEAT OBSERVATION: surface sanitizer solution was not available at the time of inspection. operator remade the solution. (kitchen had been operating for 2 hours) Corrective Action(s): repair the low temperature dishwasher and ensure that it is able to sanitize dishware at 100 ppm chlorine at the dish surface. Surface sanitizer solution must be available at all times of operation Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink blocked at the time of inspection by large bowl of green onions being prepped. also noted that paper towel dispenser was empty Corrective Action(s): handsink is to be used only for handwashing. handsink must be kept clear at all times. use the 2 compartment sink for food preparation as designed Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: raw meats found frozen without any packaging in chest freezers in the back storage unit Corrective Action(s): remove the unprotected foods and discard. ensure that all foods are stored in food grade packaging and protected from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Microwave was sticky with grease, walk-in cooler door and walls found to have mold growing on them, floors of walk-in cooler had pooling grease and water, food splatter along the walls in the grill area and dishwashing area, upright freezer bottom has grease build up Corrective Action(s): clean the above noted areas on a more frequent basis. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 2 issues; -unapproved renovations being conducted in the front of house, operator adding a new bar in the seating area. -operator uses clean side (right side) of dishwasher (drainboards) for food preparation. this is not an acceptable location for food prep or handling Corrective Action(s): stop renovations and submit floor plans to the area inspector for review. observations from today's inspection to be referred to City of New Westminster for review as plumbing changes have been made Do not use the dishwasher drainboards for food preparation Violation Score: 5 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: -Operator must submit new sanitation plan outlining cleaning procedures and frequencies for the facility as well as proper use and check of the dishwasher. -deep cleaning and regular cleaning schedule must be developed, posted, and followed -handwashing procedures and frequency must be developed -sanitizing procedures for cutting board and food contact work surfaces must be developed -designation of clean and dirty areas for dish storage and around the dishwasher must be developed and labelled on site Corrective Action(s): develop thorough sanitation plan and submit for review to the area health inspector Violation Score: 3

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

Comments

=Walk-in cooler (4C) and prep coolers (L: 4C R: 3C) measured < 4 degrees C =Upright freezers (-18C to -23C) and chest freezer (-20C) measured < -18 degrees C =Permit posted in a conspicuous location Closure order issued. operator must meet for a compliance meeting with the area inspector as well as the manager of health protection regarding on going issues around food handling and sanitation. Operator must also submit valid FOODSAFE certification for kitchen staff