INSPECTION REPORT Health Protection LKIM-C42UXK

PREMISES NAME My Toan Vietnamese Gourmet		Tel: Fax:
PREMISES ADDRESS F13 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 16, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Potentially Hazardous Food items observed to be at temperatures greater than 4 degrees Celsius. Cooked broth at internal temperatures of 8-9 degrees Celsius. Broth was cooked the previous night. CORRECTED DURING INSPECTION - food items discarded during inspection. Owner present today. Additional ice wand obtained and more to be purchased. Cooling procedure discussed. . Corrective Action(s): Cooked food items are to be cooled in a shallow pan with lids slightly open to assist in rapid cooling. Cooling is to occur in smaller containers to assist in rapid cooling. Staff are to ensure the drains are secure when placing hot broth in ice baths. Staff are to ensure cooling broth is not stacked on top. Broth must be stored in cooler such that adequate air flow occurs. Obtain stem thermometer to monitor cooling process. Food items must be rapidly cooled from 60-20 degrees Celsius in 2 hours and from 20-4 degrees Celsius in 4 hours. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Initial inspection # 251919 of May-05-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: handsink at front has incorrect paper towel dispensing unit. Obtain commercial grade paper towl dispensing unit for this handsink IMMEDIATELY. Correction:

Comments

ITEMS CORRECTED: - Additional Ice wand obtained - Sprouts in cooler units - No food items stored in microwaves - Lids obtained for hot holding unit and in use. All hot holding food items stored at temperatures of greater or equal to 60 degrees Celsius - Personal items appropriately stored - Food items up off floor - No food preparation observed in communal hallway - Rice paddles and tongs observed to be stored on ice and will be cleaned every 2 - 4 hours or more often as necessary - Lack of broken food storage equipment observed ITEMS TO BE CORRECTED: - Obtain and post a sign indicating mop sink is for dirty water and for mop usage only. Under no circumstances is the mop sink to be used for food preparation purposes. - Additional Ice wand to be obtained - Installation of coat storage for colder months - Remove equipment from communal hallway - Two door cooler to be repaired/replaced - Chemicals to be appropriately stored and labelled - When storing grilled meat in hot holding unit ensure smaller batches that are frequently cooked. This particular item is elevated and dry. This will make maintaining temperatures of greater than or equal to 60 degrees Celsius more difficult. It is the responsibility of the operators of the restaurant to ensure all food items in hot holding unit are stored at temperatures greater than or equal to 4 degrees Celsius.