Huong Viet Vietnamese Restaurant
14667 108th Ave, Surrey · Restaurant
16 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 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 as the chlorine test strip was bleaching out.
- Corrective Action(s): Operator setup 100 ppm sanitizer by diluting 1/2 teaspoon bleach per L of water. Monitor and maintain the concentration of chlorine sanitizer at 100-200 ppm to effectively sanitize food contact surfaces/equipment while protecting food from any potential chemical contamination.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): A small amount of rodent droppings were observed on the floor in a closet near the staff washroom.
- Corrective Action(s): Operator cleaned and sanitized the floor in the above-noted area to remove the rodent droppings during the inspection. Monitor for signs of pest activity and continue with pest control measures: keeping the front and back doors closed between use, sealing any potential entry points, preventing potential harbourage areas, keeping food covered between use, regular cleaning, and re-servicing pest control mechanical traps if any further pest activity is observed.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 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.
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- 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
- 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
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. A party broken sieve was observed stored with other preparation utensils on-site.
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- 2. Two pairs of shoes were observed stored in a cabinet next to dry goods in the front service area. Note: Dry food was in sealed containers with tight fitting lids.
- Corrective Action(s): 1. Broken sieve was discarded by the Operator. Ensure only intact sieves are used to protect food from any potential physical contamination.
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- 2. Shoes were removed from the cabinet. Clean and sanitize the cabinet surfaces. Do not store personal items (including shoes) in cabinets where food is stored.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: A hole was observed in the wall in a customer washroom.
- Corrective Action(s): Seal the hole in the wall to prevent any potential entry points or harbourage areas for pests; Correct by November 23, 2022.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Cardboard was being used as a liner for the dry storage cabinet in the front service area. Cardboard is not a suitable material since it can absorb moisture, is not durable, and is not easy to clean.
- Corrective Action(s): Remove the cardboard from the above-noted cabinet unit; Correct by November 23, 2022. If you would like to line the cabinet, obtain a shelf liner that is made of durable, easy to clean, smooth, and impervious to moisture materials.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Produce cooler (used mostly for raw vegetable storage) was measured at 6 degrees C. Note: This cooler contained bean sprouts.
- Corrective Action(s): Operator transferred the bean sprouts to another cooler at or below 4 degrees C during the inspection. Operator adjusted the temperature setting for this cooler, after which the refrigeration temperature was measured at 5 degrees C.
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- Do not store any cold potentially hazardous food (e.g. bean sprouts) inside the produce cooler until it can maintain a temperature at or below 4 degrees C; Effective immediately. Ensure this cooler is maintained at or below 4 degrees C; Correct today.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Chlorine sanitizer spray bottle in the kitchen was not properly labelled to identify the contents.
- Corrective Action(s): Label the chlorine sanitizer spray bottle in the kitchen to properly identify the contents; Correct today.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 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
- 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
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Pho broth made the previous night was at 6C to 7C.
- Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the potential growth of pathogens and or the formation of toxins. To cool hot foods rapid, cool foods in smaller containers or store broth in the freezer to allow for rapid cooling.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Deli slicer sharpening guard was found to have food debris.
- Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Bleach spray bottles were too strong and bleach out the test strip.
- Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm to allow for proper sanitizing of food contact surfaces. Bleach in excessive concentrations may be toxic. To prepare 200ppm bleach, add 1/5 teaspoon bleach to 1 L of water. Bleach was diluted to 200ppm at the time of inspection.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Two dead rodents were found in the front service area.
- Corrective Action(s): Remove rodents and monitor for continued activity. Contact pest control services as needed to prevent potential entry points for pests. To prevent infestation, ensure doors are kept closed, foods are stored in pest resistant containers, remove standing water, and discard trash at the end of the night.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 1) Kitchen light fixtures did not have shatter resistant shield.
- 2) Cooler unit (domestic by washroom) shelving units were lined with cardboard.
- Corrective Action(s): 1) Ensure all light fixtures located over food preparation areas have shatter resistant fixtures or the bulbs are shatter resistant.
- 2) Remove and discontinue the practice of using cardboard to line cooler shelving units. Cardboard may affect air flow and cannot be properly cleaned and sanitized.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Bleach container and spray bottles were unlabelled.
- Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Once labels begin to fade, they must be relabelled as needed.
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): Veggie slicer stored clean observed with dry food debris on blade and guard.
- Corrective Action(s): Staff cleaned slicer during inspection. Ensure all food contact surfaces and equipment are properly cleaned and sanitized after use to prevent the growth of bacteria.
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door observed open with cloth insect screen not attached to frame.
- Corrective Action(s): To protect the premises from the entry of pests, the screen door is to connected to the frame of the door. Replace cloth screen with a screen door or keep back door closed.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Small white chest fridge in front serving area not holding 4 C or below. Ambient temperature of the unit was observed at 17.5 C. No food was inside unit during inspection.
- Corrective Action(s): Do not use fridge to store potentially hazardous foods until the unit can hold 4 C or below. Have the unit repaired or replaced.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): Bleach sanitizer stored in spray bottle observed with no label.
- Corrective Action(s): Ensure all chemicals are labeled at all times to prevent the chemical contamination of food or food contact surfaces.
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Soup and boiled noodles were stored at 23C on the counter. Garlic oil was kept at room temperature with fresh herbs.
- -Operator discarded the above mentioned items.
- Corrective Action(s):
- Violation Score:
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Dirty wash rags are kept all over the facility on food contact surfaces and on food. Dirty rag was found on basil leaves and noodles.
- -Operator removed the rag from the food and re-washed the basil leaves. Noodles were discarded.
- -Ensure all dirty rags are stored in sanitizer solution.
- Date to be corrected by: Today
- Corrective Action(s):
- Violation Score:
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer is available on site. Scented bleach was being used for cleaning floors. No regular bleach was on site. Dishwasher was turned off.
- -Facility must shut down. See closure order. All food preparation is on hold. Re-wash all surfaces and counters. Disinfect using 100ppm bleach solution before commencing operation.
- -Re-wash all dishes. Ensure the dishwasher achieves 50ppm chlorine residual.
- Corrective Action(s):
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: 2 handsinks had no paper towels available.
- -Ensure all handwashing sinks are equipped with hot/cold running water, liquid soap, and disposable paper towels.
- Date to be corrected by: Immediately
- Corrective Action(s):
- Violation Score:
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Employee was seen washing their hands with gloves on.
- -Do not wash hands with gloves on. Discard gloves, wash hands, and put on a new pair.
- -Employee asked to remove gloves and re-wash hands.
- Corrective Action(s):
- Violation Score:
- 102 - Operation of an unapproved food premises [s. 6(1)]
- Observation: Facility has not been approved yet. Application is under process.
- Date to be completed by: Immediately.
- Corrective Action(s):
- Violation Score:
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Facility is operating without a permit.
- -Ensure you obtain permit before operating.
- -Facility to remain closed until approved.
- Corrective Action(s):
- Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Grocery bags used for food storage directly - sprouts, cooked noodles, salad found in plastic bags in coolers.
- -Remove all grocery bags from storage. They can leach chemicals into food.
- -Uncovered food items stored in coolers.
- -Ensure all items are covered when stored in coolers to prevent cross contamination.
- Date to be corrected by: Immediately
- Corrective Action(s):
- Violation Score:
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Operator has to provide updated food handling procedures.
- Date to be corrected by: Immediately.
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: A big pile of cardboard boxes was stored near the washrooms in the boiler room.
- -Operator removed the boxes.
- -Do not store boxes as they can attract pests.
- -Remove other excess materials from the floor.
- Date to be completed by: Immediately
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Perform thorough cleaning and sanitation of the facility. Grease build-up was noted around the equipment. Cooler handles were sticky. Cooler seals had mould growth.
- -Thoroughly clean and disinfect the facility.
- Date to be corrected by: Immediately
- Corrective Action(s):
- Violation Score:
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Non-food grade material used for food contact. Cardboard left on counters in the kitchen.
- -Operator removed cardboard from the kitchen.
- -Do not use cardboard as a food contact surface. It cannot be thoroughly cleaned and sanitized.
- Corrective Action(s):
- Violation Score:
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation (CORRECTED DURING INSPECTION): Washroom cleaner bottle was being re-used to store kitchen detergent.
- Corrective Action(s):
- Violation Score:
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation: Single-use plastic bags are re-used to store food in the coolers.
- -Remove all single-use bags from coolers. Use food-grade containers/bags that can be washed and sanitized.
- Date to be corrected by: Immediately
- Corrective Action(s):
- Violation Score:
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Items unrelated to the business are stored on premises. Body ailment, boxes, unused equipment must be all removed.
- -Ensure the facility only has related equipment and tools on site. Unnecessary items can attract pests and collect dust.
- Date to be completed by: Immediately
- Corrective Action(s):
- Violation Score:
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: Operator has not provided an updated copy of the food safety plan. There have been menu changes.
- Date to be completed by: Immediately
- Corrective Action(s):
- Violation Score:
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Staff on site does not have valid food safety level 1 certifications.
- -Ensure at least 1 staff member has foodsafe level 1 or equivalent in the absence of the owner.
- Date to be corrected by: Immediately
- Corrective Action(s):
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]