INSPECTION REPORT Health Protection JCRH-CSSU3L

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE June 14, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE June 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked meats in hot holding unit (in kitchen) were <60C. Depth of inserts was greater than hot holding unit heating level. - Internal temperatures measured: Chicken 51C - 55C, Barbecue pork 45.6C, Pork patty 24.6C - Staff reported items were made within 20min to 1 hour (dependent on item) prior and were to be reheated prior to service. Corrective Action(s): - Corrective action taken at time of the inspection: Foods were removed from hot holding unit to be cooled and transferred to walk-in cooler to complete cooling process fully (from 60C to 20C within 2 hours and from 20C to 4C within 4 hours). - Potentially hazardous foods must be kept at 60C or higher or 4C or colder even if reheated for service - To maintain adequate hot holding temperature, product level must not be above heating level of hot holding unit. Use appropriate depth of inserts for hot holding unit or obtain deeper hot holding unit. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Trays of raw eggs were noted to be stored above vegetables cooked meat in walk-in cooler - Raw meat was noted to be stored above cooked meat in walk-in cooler Note: Products were wrapped/covered - Some boxes of dry goods were noted to be stored directly on floor in upper area Corrective Action(s): - Re-arrange cooler and follow safe food storage practices. Store raw eggs and raw meat beneath cooked or ready to eat products and vegetables. Designate lowest shelves or separate shelving unit for raw meat and raw eggs to prevent issue from re-occurring. - Store all food products on shelving at least 15cm (6 inches) off of the floor. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on the floor in the following areas: - edge of floor in lower level dry storage room (minimal amount) - edge of floor in upper storage room where employee belongings are kept (minimal amount) - under 3 door line cooler in upper sub preparation area. Gnawed materials were also noted. Corrective Action(s): - Clean up droppings and disinfect affected areas with bleach solution - Continue to monitor for any further rodent activity. If any additional droppings are noted, clean up and disinfect affect areas promptly. - Maintain a high level of sanitation and ensure floors are kept clear to allow for cleaning and monitoring for pest activity. - Continue to maintain regular pest control service. Ensure recommendations of pest control technician are followed. To be corrected by: 21-Jun-2023 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grime noted on edge floor in dry storage room (lower level) - Food spills noted on floor under 3 door line cooler (upper level) - Moisture noted on floor under ice machine Corrective Action(s): - Clean up food debris/spills and grime from areas of floor noted above - Clean up moisture. Address source of moisture (ie fix ice machine if leaking) To be corrected by: 21-June-2023 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present and no staff on duty have completed Foodsafe level 1 or equivalent. When the Operator is not present at least one staff on duty must have Foodsafe level 1 or equivalent. Corrective Action(s): - Ensure an adequate number of staff have completed Foodsafe level 1 or equivalent and staff are scheduled accordingly to ensure requirement is met. Keep copy of certificates on-site for verification. See www.foodsafe.ca for course information. Violation Score: 1

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

Comments

- Sanitation satisfactory aside from areas noted in violations above. - Handsinks in kitchen, server area, and upper sub preparation area were accessible and supplied with liquid soap and paper towel - Coolers were operating at 4C or colder and supplied with thermometers - Walk-in freezer -18C - Hot held meats in upper sub preparation area were maintained above 60C with inserts of appropriate depth for hot holding unit in use. See violation above regarding inadequate temperature of hot held meats in kitchen hot holding unit. - Hot held rice was above 60C. - Reviewed cooling practices with Manager. Ensure foods are cooled rapidly by portioning into smaller containers and using ice baths or ice wands. Potentially hazardous foods must cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. - Foods in walk-in cooler were wrapped/covered. - High temperature dishwasher was operational and met required temperature to sanitize dishes. Temperature at dish surface: 75.9C - In use wiping cloths kept in sanitizer solution (quats 200ppm) and available at the various food preparation/service areas. - Quats sanitizer from dispenser at 3 compartment sink measured 200ppm. - Ice machine appeared clean and maintained. Ice scoop stored in a sanitary manner outside ice bin. - Pest control contract in place with monthly service. Email copy of most recent service report to EHO.