INSPECTION REPORT Health Protection ABAI-B6ZTBR

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE November 30, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE December 13, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted 6 containers of recently cooked hot broth at room temperature with lids on them (all higher than 60C). Corrective Action(s): Discussed proper cooling procedures with manager at time of inspection. Placing lids on containers of hot broth insulates the heat and does not allow for proper cooling. Ice wand on site - use it. Ensure broth is cooled as quickly as possible to 20C within 2 hours at room temperature, then transfer to cooler unit to cool to 4C within 4 hours. Any cooked broth for intended immediate use is kept hot at 60C or higher. Any cooled broth intended for immediate use is to be kept at 4C or less. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted several large containers of soaking noodles and soaking cut up vegetables stored at room temperature. Corrective Action(s): Ensure all foods are soaked in the cooler unit at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer in kitchen with cloths submerged was at 50ppm. Corrective Action(s): Change quat routinely throughout the day to ensure minimum 200ppm quat is maintained. Also ensure there is one container of sanitizer in each food preparation area of the kitchen. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted hand wash station in the drink area had used cups in it. Corrective Action(s): Do not place used cups in hand sinks. Discussed options for having a bus bin in the drink area for servers to store used cups. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted several containers of food on the ground (ie. containers of broth, containers noodles, thawing tripe and pork...etc) Corrective Action(s): Keep all foods stored off the ground at all times. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the following frozen potentially hazardous foods stored/thawing at room temperature: tripe, sliced pork, broth. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed at 4C or less (ie. under cold running water or in cooler unit). Do not thaw potentially hazardous foods at room temperature. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation and organization in the ice machine room and the main kitchen area could use improvement. Corrective Action(s): Do a through cleaning and organization in this area. Keep all food and equipment stored off the ground. Install additional shelving as needed. Remove any extra/unused equipment from the premises. Violation Score: 3

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. See violation code 401 re: obstruction of hand sink in drink making area. - All coolers 4C or less (walk in, prep coolers...etc) - Small amount of bean sprouts on ice - Walk in freezer -18C - All hot holding 60C or higher (meats upstairs, rice downstairs...etc) - Ice wands available on site in freezer. - Meat slicer was in use at time of inspection. Ensure meat slicer is taken apart and thoroughly washed and sanitized after each use. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - No obvious signs of pest activity noted at time of inspection. - Quat sanitizer 200ppm in spray bottles in the upstairs area, at the drink making area and at the source dispenser. See violation code 302 re: sanitizer in kitchen - Test strips available to verify concentration of sanitizer solution. - High temperature dishwasher achieved 71C with thermolabel.