INSPECTION REPORT Health Protection JFEN-AFTTJW

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 18, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Grilled chicken at 25C. Chicken is re-heated before serving. Corrective Action(s): Hot potentially hazardous foods must be held at temperatures at or above 60C at all times. Discard chicken if it has been at temperatures below 60C for more than 2 hours. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Lack of handwashing during inspection noted. Corrective Action(s): Review best handwashing practices with staff. Reminder gloves do not replace handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust / dirt debris build up noted above walk in cooler and on ceiling tiles. Corrective Action(s): This area needs to be cleaned. This may help the walk in cooler work more efficiently. (Complete cleaning within 1 week). Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-liquid soap and paper towel provided at handsinks -coolers at or below 4C -hot holding at or above 60C -thermometers present -ensure temperatures are checked at least twice a day -bleach on-site for sanitizing surfaces, utensils and equipment -ensure all food equipment is washed and sanitized as needed or at least once every 4 hours while in use (eg. knives, cutting boards, etc) -noted 100 -200 ppm chlorine in 2 compartment sink for warewashing -ensure manual ware washing method is followed: 1) wash in warm soapy water 2) rinse in clear water 3) sanitize in bleach solution for 2 minutes 4) air dry -general sanitation and organization is good -pest control company on-site weekly -no signs of pests noted at time of inspection