Vietnam Village Restaurant
1961 Harvey Ave Kelowna BC V1Y 6G5 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food such as banh mi observed to be stored on the floor on top of a tray during time of inspection. This is due to lack of storage space. Note that all foods need to be stored in a manner that prevents contamination
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Walk in cooler has been removed from the facility without notice and approval by a health officer. Operator states that this is due to the high maintenance cost. Questions were asked regarding cold storage issues. The amount of broth for pho has been limited each processing cycle to reduce storage requirements. During time of inspection, there is no concern for cold food storage but this will need to be further assessed in the future.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods observed to be stored in plastic bags or old card board boxes. Note that all foods must be stored in food grade containers as plastic bags and card board boxes cannot be cleaned
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that staff are testing for spray bottle sanitizer concentration. Test strips must be available to staff for testing
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottles must be available and in use - 100 ppm for food contact surfaces. No sanitizers are being used to clean food contact surfaces
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Equipment in the facility need to be cleaned on a regularly as greasy surfaces attract pest into the facility Ensure that all equipment are cleaned on a daily basis
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The small cooler located near the dish pit is unable to maintain a temperature of 4 degrees Celsius or below. While on-site, the unit was not working at all with no cold air running through the machine.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): While the operator was wearing gloves, hand washing was not conducted prior to wearing the gloves. This was observed when the health officers first entered the kitchen
- F1.7 Are foods protected from contamination?
- Observation(s): There is a leak from the pipe in the ceilings. This is seen throughout all the pipes lining the entire kitchen. Operator claims that landlord has tried to fix the issue but has not been able to resolve the issue. The microwave is observed to be very dirty and broken. When asked, the operator claims that it is no longer used but is kept there for reading the time on the digital clock
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There is a large number of issues that can contribute to potential pest infestation observed in this facility. The amount of grease on all the equipment throughout the kitchen, the excessive amounts of unused and personal items including boxes, and water leaks providing a potential water source for pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Coolers and other equipment are extremely greasy and are not cleaned on a regular basis. While the kitchen floor is well maintained, the equipment also needs to be cleaned regularly as per your sanitation plan. Operator states that it is difficult to remove the grease but was informed that this is due to not consistently cleaning on a regular basis.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The chest freezer is used as a food preparation surface with a cardboard lining the top of the chest freezer. Cardboard boxes are used to line the shelves and grill area (on the top area of the stove)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The designated hand washing station is used for other purposes such as cleaning and washing utensils and dishware. The hand sink is part of the 3 compartment sink and 1 compartment has been designated for hand washing purposes only.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) Some Mung bean sprout are being soaked in water and NOT stored in a refrigerator. The operator measured the internal temperature for the food using her probe thermometer and it was at 55 degree Fahrenheit (12.7 degree Celsius). She said the food was taken out of a refrigerator less than 30 minutes ago. The operator moved the food into a refrigerator during the inspection. b) Some cooked ready to eat shrimps are being stored with ice and NOT stored in a refrigerator. The surface temperature of the shrimp was at 5.7 degree Celsius. Store ready to eat seafood in a refrigerator at 3.3°C (38°F) or less during thawing IMMEDIATELY. If not thawing, store the ready to eat seafood in a refrigerator at 4 degree Celsius or colder IMMEDIATELY. Contact the Environmental Health Officer by AUG 24, 2018.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Some sauces are cooked and cooled then frozen in the chest freezer. The records for the time and temperature when cooling cooked foods are not available in the food premises for verification. Submit the most recent copy of the time and temperature records for cooling cooked foods to the Environmental Health Officer by AUG 24, 2018.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The food staff handling the cleaned utensils and the cleaned cups are wearing a ring on her hand and a bracelet on her wrist. A pair of used gloves is being stored near the sinks in the front service area and she said that she re uses the gloves. The staff has cut on her finger and has a band aid for the cut. The Environmental Health Officer reviewed the proper hand washing techniques with the food staff and the operator during the inspection. Before engaging in food handling activities, food handlers should remove jewelry and other objects that could fall into food or otherwise contaminate food. Jewelry may include watches, rings, earrings, medical information jewelry worn on the arms and any other types of jewelry that are not covered. Medical information jewelry can be worn as a necklace inside clothing or as an ankle bracelet. Employees must advise the operator or immediate supervisor of their specific medical condition. Although the use of disposable gloves is recommended, this may create a false sense of security when handling food. You would not feel food accumulation as you would on bare hands. They still can be worn to cover lesions, bandages. They should never replace proper hand washing. If used, gloves should be used only once and never washed. Personnel with cuts and/or bandages must wear vinyl gloves or refrain from handling foods entirely.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The food staff said that some of the drinking glasses are manually washed with detergent and rinsed in the two sinks in the front service area and are used for customers without the required sanitizing steps. The used drinking glasses must be cleaned and sanitize to remove contamination. The operator moved all the glasses from the front service area and cleaned and sanitized using the mechanical dishwasher during the inspection.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The blade for the food slicer is damaged. Review the manufacturer's instruction for the maintenance requirements. Do NOT use the food slicer until the food equipment has maintained as per the manufacturer's instructions. Repair/replace the blade prior to the use and contact the Environmental Health Officer by SEP. 22, 2018. b) Damaged plastic food baskets were being used to wash the cooked noodles during the inspection. The plastic cover for the microwave is damaged. Do NOT use and discard all the damaged food equipment in the food premises IMMEDIATELY. Replace the damaged food equipment and contact the Environmental Health Officer by SEP. 22, 2018. c) The two upright freezers and the chest freezer have accumulated ice build up on the shelves and the walls inside the units. Clean and sanitize the food equipment as per the manufacturer's instruction and contact the Environmental Health Officer by SEP. 22, 2018. d) The two storage rooms and the non-working walk in refrigerator are overstocked with dry food and food equipment and the Environmental Health Officer could not inspect the corners of the rooms for sanitation. Remove any items not used in the food premises. Do NOT overstock food and food equipment in the storage rooms. Organize the items in the rooms in a manner that the Environmental Health Officer can inspect the corners of the rooms for sanitation and contact the officer by OCT. 22, 2018. e) The wall and the floor in the cooking area under the ventilation hood have accumulated debris and grease build up. Clean the wall and the floor regularly and contact the Environmental Health Officer by SEP. 22, 2018. f) Cloth towels are being used for storing cleaned glasses in the front service area. Do NOT use cloth towel for storing cleaned glasses and contact the Environmental Health Officer by SEP. 22, 2018. g) The handle for the microwave is missing. Repair/replace the handle for the microwave and contact the Environmental Health Officer by SEP. 22, 2018.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): a) The walk in refrigerator is NOT working and is used for dry food storage and food equipment storage. The operator said that he has reduced the amount of the foods being cooked and cooled and he is cooking every day to reduce the amount of the foods needed for cold storage. b) A small residential upright refrigerator and two residential upright freezers are being used in the food premises. The food equipment including a refrigerator in the food premises should be designed for the intended use (e.g. commercial equipment for commercial kitchen, etc.). Continue to work with a local technician to repair the walk in refrigerator as soon as possible and contact the Environmental Health Officer by NOV. 22, 2018.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing sink in the front service area has food utensils and cups. Use the hand washing sink ONLY for washing hands and keep the sink empty at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?