Naomi Vietnamese Cuisine
10 - 8590 200th St, Langley · Restaurant
14 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher measured 0 ppm chlorine solution. Tried to prime system but solution would not draw past the bucket in the transport line. Also, the chemical may no longer be effective as the colour of the concentrate is light to white, not yellow. Spare bucket on hand.
- Corrective Action(s): Have unit serviced as soon as possible. Move to manual dishwashing procedures as discussed as interim measure. Use double sink #1 for detergent and washing, rinse with sprayer and fill/use sink #2 for sanitizing with bleach solution. for 8 gallons water use 8 oz bleach and allow dishes to soak for 45 seconds.
- Follow up date noted on report.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Prep cooler 8-9C. Re-checked at end of inspection at 10C
- Corrective Action(s): Relocate food until repaired and unit keeps 4C or less. Date to be corrected by: March 4 2025
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Back corner of walk in cooler near meats and oils observed dirty/greasy on floor
- Corrective Action(s): Move shelf to clean this section.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher sanitizer measured 0 ppm. System not primed. Main concentrate bucket about two inches from empty, but the system would not prime without bubbles in line. Operator changed bucket and unit primed better. Tested again at 75 ppm.
- Corrective Action(s): Monitor unit and make sure system can stay primed. If it loses prime again, call for servicing.
- **Recommend bucket is changed before empty to ensure proper prime can be maintained as discussed.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Bin freezer in the back area is falling apart. Inner shell is cracked and mould visible. Unit not easy to clean. The lid is falling apart and there are loose screws that could end up in food. Also, the insulation is coming out and is in direct contact with food at times.
- Corrective Action(s): This unit should be removed and replaced. Review at next scheduled inspection.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Minor mouse activity noted, mostly at back door and food storage area. Food storage room cluttered, but aside from the coffee mess is ok. ONe dead mouse noted on sticky trap behind freezer.
- Corrective Action(s): Pull out equipment in back storage area and clean. Remove trap and replace. Monitor for mouse activity changes and adjust control measures accordingly.
- Clean up area around deep fryer floor as discussed. Recommend adding traps to kitchen area and monitor daily.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): A) Dishwasher measured 0 ppm chlorine solution. Transport tube empty. Noted tube entering container not fully immersed. Primed sanitizer and pushed tube into container. Was able to gain prime. Unit seemed to hold prime. Measured 50 to 75 ppm after a couple of cycles.
- B) Sanitizer spray bottle in kitchen measured 0 ppm chlorine solution.
- Corrective Action(s): A) Make sure this unit is properly primed for the sanitizer at the beginning of each day and double check prior to extended dishwashing run. Get test strips (chlorine). Put up sign for staff to check for prime daily.
- B) Implement san-bucket (labelled) for use in the kitchen as a more practical way to keep work surfaces clean and sanitized. Spray bottles are OK for dining area.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Steamed rice in one of the rice cookers measured at 47 C. Below the minimum 60 C required.
- Corrective Action(s): A) Replace unit if warm setting can't maintain rice at 60 C or more.
- B) If product from previous day taken from cooler and placed on warmer setting the product won't get to temperature quickly enough. Turn on unit or reheat in alternate way to get food to 74 C prior to hot holding at 60 C or more (microwave ok).
- C) Make sure lid is fully closed to better retain heat. Latch on this unit is finicky and may warrant unit replacement if problem persists.
- Monitor this unit as discussed.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings noted in corner of floor below prep sink. No droppings noted on food contact surfaces.
- Corrective Action(s): Continue to trap as discussed. Continue to keep areas clean and free of food debris, especially on floor under counters and in cookline area. Continue to clean up all droppings to help monitor for activity and movement patterns for trap placement.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Light Fixtures with non-functioning bulbs.
- Bare wood or worn wood surfaces
- Corrective Action(s): Light fixtures to be fully function with the required number of bulbs.
- Violation Score: 5
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Debris and possible rodent droppings observed under equipment
- Corrective Action(s): Clean under all equipment and disinfect
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walk-in cooler shelving soiled, debris and grease accumulations observed
- Corrective Action(s): Clean Walk-in cooler and shelving
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Primary clam shell prep cooler in kitchen measured 15 to 18 C on top insert area and below. Multiple foods measured same temperature.
- Corrective Action(s): Advised staff to discard all pre-cooked and potentially hazardous foods in this unit including spring rolls, sliced beef, shrimp, cookded chicken, beef balls etc. Do not store any food in this unit until repaired.
- Call for re-inspection.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher not filling properly at time of inspection. Staff unable to get dishwasher to work properly. Low temperature dishwasher. Not tested for chlorine residual as water cycle not working properly.
- Corrective Action(s): Have unit serviced such that it is working as per manufacturer specifications.
- Call for re-inspection.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Moderate to significnat mouse droppings observed in kitchen. Floor and hard to reach areas are significant. Also noted on many of the lower food storage shelves and on top of dishwasher. Did not check for other high shelves, but must assume there is some level of activity throughout kitchen and food storage areas.
- Corrective Action(s): Significant clean up is needed. Disinfect all shelves, and exposed food contact surfaces. Re-wash all dishes and food containers including pots and inserts as discussed. Contact Pest Control company for advice and actions to reduce/eliminate rodent activity.
- Call for re-inspection.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Many areas of the kitchen observed poorly maintained and unsanitary. These include:
- - areas around and under cookline;
- - floor in hard to reach areas of kitchen;
- - Work surfaces, shelves, and food storage areas in kitchen;
- - walk-in cooler shelves, wall and floor;
- - Freezers;
- - Food storage bins.
- Corrective Action(s): A thorough clean up everywhere is required. Improved organization in kitchen is required. Clean up and call for re-inspection when cleaning is complete.
- **Develop a cleaning schedule that is written down and placed on a wall for staff to review and initial when complete is recommended.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]