Vietnam Village
3086 Quail Run Dr Kelowna BC V1V 1Z9 · Mobile Vendor Type B – Food Service
6 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A bucket was observed inside the hand sink basin at the time of inspection, blocking access to handwashing. Only cold water was available for handwashing, the hot water heater had not been turned on. Please ensure that your kitchen hand washing sink remains free and clear and that both hot and cold water are supplied at the sink at all times during operation.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Although cold water was available at all sinks, the unit hot water tank was not working at the time of inspection and hot water supply was not observed at the unit hand washing sink or 3-compartment sink.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/operator Foodsafe certification has expired - please confirm valid Foodsafe certification for staff working within the unit to ensure that at least one certified staff member is on duty at all times during operation.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- F2.1 Does the facility have proper monitoring supplies?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap dispenser for hand washing was not functioning well at the time of inspection.
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Potentially hazardous food is brought out to room temperature for service. REMINDER: Do not bring food out to room temperature too soon, keep refrigerated.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hot water must be turned on and available
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding of rice observed at a temperature of 30deg.C, temperatures not being monitored. No probe thermometer onsite.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF items being left out at room temperature for extended periods, including fried rice (measured at 30deg.C), pre-cooked prawns (18deg.C), sprouts (16deg.C), tapioca balls (25deg.C).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap dispenser on the wall was empty at the time of inspection and hand washing was not observed while inspecting the unit.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions