INSPECTION REPORT Health Protection JSAS-CJXTMJ

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 6, 2022	TIME SPENT 1.25 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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): noodles soaking in water 21 C cut prawns in prep cooler 10 C chopped green onion in front display cooler 11 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Noodles brought out for food preparation are to be stored in an ice filled container. Cooked prawns are not to be placed in small prep cooler to cool, place them in walk-in cooler until 4 C. Do not double stack food inserts in front prep cooler. Food is to be stored in lower compartment or placed directly in single layer food inserts. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food container stored on floor in walk-in cooler. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings on floor behind back door, behind wheeled cart by entrance to front service and along front service counter. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. 2 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Dilute bleach sanitizer (100 ppm chlorine) container prepared in back kitchen area and front service counter for wiping rag storage. Utensils in use stored on ice. Walk-in Cooler 3 C beef pho stock (big) 70 C, beef pho stock (small) 75 C, chicken pho stock 66 C, chicken pho 85 C, prep cooler 3 C, beverage cooler 3 C, front hot holding inserts 66 - 85 C, front 2 door undercounter cooler 4 C (new replacement unit) storage room: chest freezers (left to right): -8 C, -10 C, -11 C