INSPECTION REPORT Health Protection JSAS-D4CSS9

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE April 15, 2024	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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Grilled chicken breasts on grill 37 - 42 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. After cooking product transfer food to front counter hot holding unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in cooler - vegetables stored together with raw meat inventory. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Storage room: trace mouse droppings in corners behind freezer units. Corrective Action(s): Area described is to be thoroughly cleaned to remove all build-up of 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. Premise sanitation is satisfactory. Professional pest control service in place. 3 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 in ice filled containers.. Walk-in Cooler 0 C, kitchen prep cooler 3 C beef pho stock (big) 70 C, beef pho stock (small) 61 C, chicken pho 76 C, chicken pho 61 C front prep cooler 4 C, beverage display cooler 1 C, front hot holding inserts 77 - 82 C, storage room: chest freezers (left to right): -7 C, -6 C, 2 door upright freezer -5 C Cooked beef cooling records maintained.