INSPECTION REPORT Health Protection JSAS-CD9RNE

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 7, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE April 14, 2022
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Trays of cooked chicken and beef 37 - 60 C, stored partially on grill. Grill surface space is too small to allow for cooking of additional meats and hot holding previously cooked foods. Corrective Action(s): After cooking transfer meats to oven to hot hold at 60 C or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door kept open. Corrective Action(s): Keep back door closed unless receiving deliveries to prevent pest entry into premise. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooking ventilation hood has build-up of grease and dust deposits. Professional cleaning certificate expired Jan 30, 2022. Mouse droppings observed scattered across back kitchen floor and inside cabinets below front utensil station counter. Corrective Action(s): Have canopy hood professionally cleaned. 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: 9

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. Utensils in use stored on ice. Walk-in Cooler 1 C beef pho stock (big) 87 C, beef pho stock (small) 75 C, chicken pho stock 80 C, chicken pho 70 C, beef pho 75 C, beef pho 89 C prep cooler 2 C, beverage cooler 3 C, front hot holding inserts 84 - 86 C, front 2 door undercounter cooler 1 C (new replacement unit) storage room: chest freezers (left to right): -8 C, -12 C, -14 C