INSPECTION REPORT Health Protection JCRH-CNMUMX

PREMISES NAME Little Minh's		Tel: (778) 928-6668 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 4G6		INSPECTION DATE February 1, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Minh Tam Le		NEXT INSPECTION DATE February 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of dust present on ceiling in ktichen - Mouse droppings (minimal amount) present in cabinet area beneath handsink in front server area. Droppings appear to be from past issues. Corrective Action(s): - Have ceiling cleaned to remove dust accumulation. To be corrected: 14-Feb-2023 - Clean up mouse droppings and sanitize area. Monitor for any additonal rodent activity. To be corrected: today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Area adjacent to seating area used for storage of extra seats etc is cluttered and items not required for operation stored in this area including filling/sealing machine. Machine was being stored in area and not in use. Premises does not have approval or space for sauce packaging. Corrective Action(s): - Remove filling/sealing machine and any additional equipment from this area which is not required for the operation of the food premises. To be corrected: 14-Feb-2023 Violation Score: 3

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

Comments

- General sanitation satisfactory with the exception of areas noted in violation above (code 306) - Handwashing sinks in front server area and kitchen were supplied with liquid soap and paper towel - Staff/public washrooms were maintained and supplied with liquid soap and air dryers for handwashing Temperature controls: - Walk-in cooler 1C - Walk-in freezer -10C - 3 door line coolers (across from grill) 2C, 2C - 2 door line cooler 3C - 2 door coolers (server area) from left to right: 2C, 2C, 3C, 1C - Undercounter freezer (server area) -10C - Soup broth hot held on stove was >>60C - Cooked rice in rice cookers 67C, 73C - Foods were stored in a manner to prevent cross contamination. Raw meats stored beneath or away from ready to eat items. Food products wrapped/covered. - Food surface sanitizer (quats) present in spray bottles and from dispenser at warewashing sink. Concentration measured 200ppm. - In use wiping cloths kept in sanitizer solution - High temperature dishwasher was operational and met required sanitizing temperature. Final rinse was 72C at dish surface. - Reviewed storage and cleaning and sanitizing requirements for in use utensils. Scoops for rice kept in ice water. To be cleaned and sanitized every 4 hours. - Reviewed cleaning and sanitizing procedures for slicer with Manager. Slicer is cleaned and sanitized between slicing vegetables and meat with rare beef sliced last. - Pest control service monthly. Viewed report from December. Most recent report not available at time of inspection - email to EHO for review. - Foodsafe requirements met at time of the inspection. Manager has valid Foodsafe level 1 certificate