a. There was no running water available at the facility’s hand sink and the back
two compartment sink had been completely disconnected from the
water source contravening Section 17(1) (f) (i) of the Food Regulation.

b. A large amount of water was flowing from the back two compartment sink pipes
onto the kitchen floor contravening Section 2 (1) of Nuisance and General
Sanitation Regulation.

c. The front preparation cooler measured 5-7 degrees Celsius in the lower half and 9
degrees Celsius in the top inserts contravening Section 25 (1) of the Food Regulation.

d. Staff were not washing hands prior to preparing food contravening Section 30
(1) (d) of the Food Regulation.

e. Areas throughout the facility are unclean and covered in dust and debris. Most
notable were the areas under the front preparation cooler, behind the twocompartment sink, and the back kitchen air exchange contravening Section 28(2) ofthe Food Regulation.

f. Temperature and sanitizer concentrations are not being taken or recorded
contravening Section 29 (1) of the Food Regulation.

g.  Personal items such as shoes, medication, and purses were scattered throughout
the facility and were stored directly beside, on top of, and below food items
contravening Section 2.9 (a) of the Food Retail and Foodservices Code.

h. Female staff are wearing hair down and not using appropriate hair control
contravening Section 30 (1) (c) of the Food Regulation.

i. All staff, with exception to the owner who has taken the required food safety course, demonstrated a lack of understanding and awareness of basic food handlingskills and knowledge contravening Section 6.1 of the Food Retail and Foodservices
Code.

j. Nga Thi Tran, the owner’s wife, refused to co-operate with the Executive Officer
during the inspection. When requested to demonstrate food handling knowledge,

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