INSPECTION REPORT Health Protection ECAO-AEWSGW

PREMISES NAME Ha Vietnamese Cafe		Tel: (604) 438-4818 Fax:
PREMISES ADDRESS 28 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE October 20, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ha Duong		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Operator is placing saucers and bowls under paper towel dispenser for front handsink Corrective Action(s): Do not place dishware with "business end/side" open to contamination when workers are drying their hands Re-wash the top layer of saucers and bowls immediately Operator placed the upside down glassware under there instead -okay Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Thermometer at food level missing for new display cooler in back storage room Corrective Action(s): All refrigeration equipment require an accurate thermometer at food level to quickly assess temperatures daily Violation Score: 1

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -front Preparation cooler 3 deg C (noodles) -Display cooler in back storage room 2 deg C (lettuce) -"Whirlpool" mini-fridge 3 deg C (pops) -2-door undercounter cooler 4 deg C (meat) -kitchen preparation cooler 2 deg C (meat) -Display cooler in kitchen 3 deg C (noodles) Note: ensure no food preparation occurs in back storage room as your mop sink/bucket are located in here Note: chest freezer in front area and display cooler in back storage room have been added to supplement cold storage as discussed in the previous inspection -good -utilize these units to free up space inside the kitchen Hot held foods must maintain foods at or above 60 deg C: -steamed rice 64 deg C High temperature washer hot water sanitizer must be >82 deg C as per thermostat: -checked and verified at plate level (71.9 deg C first run) Reviewed cooling methods with operator -ice wand being used to cool down soups -good Chemical Controls: Bleach sanitizer buckets must be maintained >100ppm as per your test strips: -yes Note: 1 sanitizer bucket is at >200ppm chlorine; 1/2 a teaspoon of bleach plus 1 liter water is adequate concentration -ensure your test strips show a solid colour between 100 - 200 ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for fridge, hot holder and mechanical washer -yes -good General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -operator is self-monitoring facility with snap/live/sticky traps throughout facility -okay (ensure no poisons are used) Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access -yes Any questions regarding these health reports contact me: 604-918-7522