INSPECTION REPORT Health Protection KLAI-CLUTDV

PREMISES NAME Langley Vietnamese Cuisine		Tel: (604) 532-7767 Fax:
PREMISES ADDRESS 104 - 5521 203rd St Langley, BC V3A 1W1		INSPECTION DATE December 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 14, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): <10 ppm chlorine residual detected in the sanitizer container in the kitchen prep area. Corrective Action(s): **Issue corrected at the time of inspection** Operator remixed the sanitizer solution. 200 ppm chlorine residual detected after the issue was corrected. Change out the sanitizer solution more often if solution is noted overly soiled. Soiled solution will have their sanitizer depleted and will not be effective for getting rid of bacteria on food contact surfaces when used. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Some containers of food was stored uncovered in the walk-in cooler. 2. Raw eggs were noted on the top shelf, stored above chopped onions/ produce. 3. Improper dispensers (bowls), with no handles, were being used and stored within bulk food containers for dispensing food. Corrective Action(s): 1. Wrap or place a lid over all unprotected food in the walk-in cooler. All food not in active use must be stored protected with either a lid or plastic wrap to avoid potential contamination of the stored food. 2. Store the raw eggs on a lower shelf, below the produce. Follow the proper storage hierarchy for food. Store raw eggs and raw meat below or away from ready-to-eat or cooked food. Date to be corrected by (#1 and #2): Today 3. Remove the bowls from the bulk food containers and stop using improper dispensers for these food. Purchase proper dispensers, with handles, and either store the dispenser on top of the container or with the handle extending out from the food. Date to be corrected by: December 13, 2022 Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Many containers of raw meat were noted sitting outside the walk-in cooler, being improperly thawed. Corrective Action(s): All frozen food must be thawed using an acceptable method - e.g. in a functioning cooler, under running water or as part of the cooking process. Do not allow cold potentially hazardous food to sit out at room temperature for a prolong time period. Use one of the acceptable methods to thaw food instead. Note: Some food was seen being thawed under running water in a preparation sink. Date to be corrected by: Immediately Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Black organic buildup noted on the exterior door of the walk-in freezer. 2. White organic buildup noted on the black shelving unit within the walk-in cooler. 3 Debris/ rust noted on the drying rack above the 2-compartment sink. 4. Debris noted along the door gaskets of the reach-in coolers. Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition, as per your Sanitation Plan, at all time. Date to be corrected by: December 13, 2022 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including staff washroom, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or less. All freezer units were at -18C or less. Hot hold unit was holding rice over 60C. Sanitizer container in the front of house was noted with 200 ppm chlorine residual. High temperature dish machine was noted at 72.3C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection.