INSPECTION REPORT Health Protection MLUO-BCFPQK

PREMISES NAME Little Saigon (McCallum Rd)		Tel: (604) 864-8746 Fax: (604) 853-8101
PREMISES ADDRESS 160 - 1828 McCallum Rd Abbotsford, BC V2S 0H9		INSPECTION DATE May 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nghia Tran		NEXT INSPECTION DATE May 30, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There was no available santizer at time of visit. Operator went out to obtain sanitizer (bleach). Corrective Action(s): Ensure that there is sanitizer before food preparation and before opening the business. It is also imporant to keep track of inventories so supplies such as sanitizer, hand washing soap and paper towels do not run out. Bleach was obtained and solution of >100 ppm was diluted for sanitizing. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand sink was missing liquid soap and paper towels in dispenser. Corrective Action(s): For proper hand washing, supplies must be available at the hand sink at all times. Constant supply of liquid soap and paper towels must be provided. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of meat was left uncovered in the walk-in cooler. Container of raw meats were on the same shelf as cooked meats. Corrective Action(s): Ensure all food items items in the walk-in cooler are covered to protect from contamination. All raw meats must be stored on the bottom shelf. All cooked and ready-to-eat foods must be above and away from the raw meats. Violation Score: 15

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

Comments

Kitchen hand sink provided with liquid soap and paper towels. Walk-in cooler was at 0-1 deg C. Walk-in freezer was at -18 deg C. Prep line coolers were at or below 4 deg C. Hot holding for rice was at 60 deg C. High temp dishwasher reached 71 deg C or hotter at plate surface. No signs of pests noted at time of visit. Note: Temperature log not available for May Log posted was that of April. Temperature log must be available and up to date at all times. This is a critical part of your Food Safety Plan system. Ensure that kitchen staff understand food safety and are following food safety procedures. Potential cross contamination must be discussed with employees (such as keep food away from ware washing areas, not storing food items underneath the dishwasher, proper food preparation etc.