INSPECTION REPORT Health Protection AHEN-CPBUYM

PREMISES NAME Huong Viet Vietnamese Restaurant		Tel: (604) 581-4710 Fax:
PREMISES ADDRESS 14667 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Trung Thi Nguyen		NEXT INSPECTION DATE February 24, 2023
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 = 17

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth was observed being cooled in a large pot inside the upright freezer. Broth has been placed into the upright freezer recently, it was still undergoing the cooling process and it was measured at approximately 44 degrees C internal temperature. Corrective Action(s): Operator portioned out the broth into two smaller pots. Ensure to portion out the broth into shallow metal pans, stir it, use the ice water method, or freezer method to quickly cool down the food product. . Ensure to monitor the internal temperature of the broth undergoing the cooling process using a probe thermometer on at least any hourly basis to check that it is quickly cooled from: 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: One of the two deli slicer had food residue over it and it was last used approximately 3 days ago according to the Operator. Corrective Action(s): Disassemble, clean, sanitize, and air dry the deli slicer; Correct today and prior to reusing it. Ensure the deli slicer is disassembled, cleaned, sanitized, and air dried at least every 4 hours between use and after final use each day. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the labelled spray bottle in the front service area as the test strips were bleaching out. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer in the spray bottle by diluting 1/2 teaspoon bleach per L of water. Ensure to maintain chlorine sanitizer at 100 ppm to properly sanitize surfaces and prevent any potential contamination of food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood panels had accumulating build-up of grease debris. Corrective Action(s): Clean the ventilation hood panels to remove the build-up of grease debris and to maintain them in a clean condition; Correct within 1 week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): A thermometer was not available inside the vegetable cooler containing bean sprouts. Corrective Action(s): Operator added a thermometer inside the vegetable cooler. Ensure to monitor refrigeration temperatures on a regular basis in accordance with your food safety plan. Violation Score: 1

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

Comments

-Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -2-compartment sink was supplied with hot and cold running water. Three sink plugs were available. -Dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate level (minimal required: 50 ppm chlorine sanitizer). -A few chlorine test strips were available on-site. It was discussed for the Operator to obtain additional chlorine test strips to monitor the dishwasher final rinse chlorine sanitizer concentration on a minimal daily basis (AM and PM checks). -100 ppm chlorine sanitizer was available in a sanitizer pail and sanitizer spray bottle in the kitchen. -Prep. cooler, upright cooler, beverage cooler, and vegetable upright cooler were at or below 4 degrees C. -Freezer temperatures were satisfactory. -Hot-held rice was at or above 60 degrees C. -No signs of recent pest activity were evident at the time of inspection. -Ice machine was in a clean condition. -Dry ingredients were covered between use. -Operator on shift 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, contact the Environmental Health Officer.