INSPECTION REPORT Health Protection AHEN-CDTNXS

PREMISES NAME Huong Viet Vietnamese Restaurant		Tel: (604) 581-4710 Fax:
PREMISES ADDRESS 14667 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE April 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Trung Thi Nguyen		NEXT INSPECTION DATE May 06, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer had food debris present over it. Operator stated vegetable slicer was last used yesterday and is used once per week. Corrective Action(s): Ensure vegetable slicer is disassembled, washed, rinsed, sanitized and air dried after each use. Operator cleaned and sanitized the vegetable slicer during the inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink was observed to be blocked by a basket during the inspection. Corrective Action(s): Operator removed the basket to enable convenient access to the handsink. Ensure handsinks are kept accessible for handwashing purposes only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Wall, ceiling, and floor near the cook line is accumulating black build-up of debris. 2. Ventilation hood had build-up of grease. Next professional cleaning date is May 5, 2022 as per Operator. Corrective Action(s): 1. Clean the above-noted areas to remove the debris build-up; Correct within 1 week. 2. Ensure the ventilation hood is cleaned to remove the build-up of grease and maintain it in a clean condition; Correct by May 5, 2022. Violation Score: 9

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. Prep. cooler, upright double door cooler, and upright cooler used to store cold potentially hazardous food in the front service area were at or below 4 degrees C. Two coolers in the front area used to store non-potentially hazardous food (beer, raw whole vegetables, whole oranges, and whole lemon) were above 4 degrees C. Do not store any cold potentially hazardous food in these refrigeration units unless they are maintained at or below 4 degrees C. Under-the-counter freezer and both upright freezers were at or below -18 degrees C. Hot-holding was not occurring at the time of inspection. Operator stated they cool food inside the freezer and then transfer it into the upright refrigeration unit. Previously cooled food inside the upright cooler was at or below 4 degrees C. Cooling time-temperature controls of food were reviewed: 60 to 20 degrees C within 2 hours and 20 to 4 degrees C within 4 hours. Probe thermometer was available on-site. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. Operator had a few chlorine test strips available on-site. Please obtain additional chlorine test strips to monitor the dishwasher final rinse sanitizer residual on a regular basis. 2-compartment sink was supplied with hot and cold running water and it was equipped with drain plugs. 100-200 ppm chlorine sanitizer was available inside two labelled spray bottles. Ice machine was in a clean condition. Second slicer used for deli meat was in a sanitary condition at the time of inspection. No signs of recent pest activity were observed at the time of inspection. Operator had valid FOODSAFE Level 1 (expiration date: April 5, 2024) and FOODSAFE Level 2 training. Permit to operate was posted in a conspicuous location. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.