INSPECTION REPORT Health Protection DNGG-D39MUX

PREMISES NAME Vannian Coffee		Tel: (604) 422-7008 Fax:
PREMISES ADDRESS 108 - 9755 Lougheed Hwy Burnaby, BC V3J 1N4		INSPECTION DATE March 11, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Richard Jang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths are not stored in sanitizer between uses. 2. Chlorine bleach solution concentration is too high (bleaching out test strips). 3. High Temperature Sanitizing Dishwasher is not heating up. Rinse temperature is not adequate to sanitize dishes. Corrective Action(s): 1. Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses. Replace sanitizing solution regularly throughout the day. 2. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water. 3. Do not use dishwasher until unit is operating properly and minimum wash and rinse temperatures per data plate is achieved. In the meantime, manual 2-compartment dishwashing and sanitizing procedures reviewed with operator: - WASH with hot water and detergent. - RINSE with clean hot water. - SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). - AIR DRY [Correction Date: Immediately] Note: Only single service cups/ food containers/ utensils are offered to customers. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High Temperature Sanitizing Dishwasher is not heating up. Rinse temperature is not adequate to sanitize dishes. Corrective Action(s): - Repair and/ or replace dishwasher. Minimum Wash (66C) and Rinse (82C) must be achieved. - Do not use dishwasher until unit is operating properly and minimum wash and rinse temperatures per data plate is achieved. - All items must be manually washed and sanitized. - Manual 2-compartment dishwashing and sanitizing procedures reviewed with operator: 1. WASH with hot water and detergent. 2. RINSE with clean hot water. 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). 4. AIR DRY [Correction Date: 18-March-2024] -->CORRECTION ORDER ISSUED Violation Score: 3

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

Comments

-->CORRECTION ORDER ISSUED. Follow-Up Inspection will be conducted to ensure compliance with the CORRECTION ORDER. - Handsink is accessible and provided with hot and cold water, liquid soap and papertowels. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C): - Under Counter Double Door Prep Cooler (under bubble tea prep area): 4C - Under Counter Single Door Prep Cooler (under espresso machine): 2C - Open Display Cooler: 2C - Sliding Door Display Cooler: 2C - Sandwich Display Cooler: 4C - Upright Double Door Cooler: 3C - Freezers are maintaining acceptable temperatures (≤-18C): - Upright Double Door Freezer: -18C - Chest Freezer: -18C - Food storage practices appear satisfactory. Food is protected from contamination. - Dipper well is turned on and in use. - Interior of ice machines appear maintained in a sanitary condition. Ice scoops are stored in a clean container outside ice machine. - General sanitation of premises appears satisfactory. - No pest activity observed at time of inspection. **Continue to monitor for pest activity. Take corrective actions if new and/ or increased activity is observed. **Store items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring. - FOODSAFE Level 1 requirements are in compliance. Operator has valid FOODSAFE Level 1 certificate. - Valid Permit to Operate posted.