INSPECTION REPORT Health Protection JSAS-BKLUDX

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE January 7, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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): Kitchen grill overloaded with chicken, temperature of product at corners of grill 40 - 54 C Corrective Action(s): Do not attempt to hot hold grilled meats in such large volume as edges of grill cannot keep foods above 60 C. Product reheated and moved to hot holding inserts. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer - trace meat / fat residue on press of slicer. Corrective Action(s): Ensure slicer is effectively cleaned to remove all traces of food debris and then sanitized after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Heavily dented can of hoisin sauce. Corrective Action(s): Discard or return dented can of product as seal of can may be compromised and food contents no longer safe for use. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. 2 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Cooling records for cooked beef well maintained. Walk-in Cooler 3 C Prep cooler 2 C, beef soup stock 61 C, chicken soup stock 73 C beef soup 63 C, 82 C, chicken soup 82 C Rice warmers left 60 C, right 61 C Hot holding display inserts: 73 - 85 C Cold display 1 C, beverage cooler 1 C Storage locker: chest freezers -14 C, -17 C, - 19 C