INSPECTION REPORT Health Protection CSWY-BX93VF

PREMISES NAME Vina		Tel: (604) 338-8765 Fax:
PREMISES ADDRESS 1413 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE January 13, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Adam Lee		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One bucket of soaked uncooked noodles at 15.2 C observed in prep area being stored at room temperature. A bucket of cooked noodles observed in prep area during time of inspection at 9.1 C. Staff indicated that the noodles were at room temperature for less than two hours. It was informed that noodles are kept cold with ice but all the ice melted at time of inspection. Corrective Action(s): Once water is added to dry noodles they must be stored below 4 C or below to prevent pathogens growth and/or toxin production. Ensure all wet or cooked noodles are kept at 4 C or below. All buckets of noodles were placed in refrigeration during inspection. Staff was educated on the importance of keeping noodles at 4 C or below. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty in-use rice spatula and tongs observed stored in water at 34 C next to hot holding unit. Corrective Action(s): Ensure all in-use utensils are either: 1. stored dry and washed every two hours, or 2. stored in a 50/50 ice water mixture at 4 C, or below, or 3. in hot water at 60 C or above to prevent bacteria growth. Staff removed in-use utensils and obtained a ice water mixture to store in-use utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop with no handle observed stored in dry rice bin. Corrective Action(s): Ensure cups are not used as a scoop since there is no handle to grasp. Scoops should not be stored inside dry storage containers to prevent the contamination of food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings found under shelving in dry storage area. Corrective Action(s): Spray rodent droppings with 200 ppm chlorine solution or equivalent and soak area then remove droppings. Ensure area is monitored and cleaned regularly and inform pest provider. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff during inspection had FoodSafe Level One or its equivalent. One staff member indicated that their FoodSafe Level One had expired. Corrective Action(s): Ensure at least one staff member on shift has FoodSafe Level One or its equivalent. Submit to Fraser Health inspector evidence that staff is enrolled in FoodSafe by February. 13, 2021. Violation Score: 1

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

Comments

Observations: - All refrigeration units observed at 4 C or below - Freezers observed less than or equal to -18 C - All foods in hot holding unit observed at 60 C or above - All hand sinks observed with hot/cold water, soap, and paper towel. - Sanitizer solution in food prep area observed at 200 ppm or greater To be completed by next inspection: - Ensure at least one staff member on shift has FoodSafe Level One or equivalent - Post hand washing signs at all hand sinks to remind staff to wash their hands. - Clean and remove dust from ceilings in prep area. No signature due to COVID-19