INSPECTION REPORT Health Protection LKIM-CETU7B

PREMISES NAME My Toan Vietnamese Gourmet		Tel: Fax:
PREMISES ADDRESS F13 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE May 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broth found to be at temperatures of 6-8 degrees Celsius. Staff explained cooling procedures with EHO and all broth is cooled in ice bath with ice wand and in small containers. . Corrective Action(s): Ensure cooling is occurring appropriately. Try using larger 2 door stand up cooler in back storage room for cooling or obtain stand up freezer for cooling. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food observed to be in communal hallway. Raw beef in bowl and wonton wrappers. Rice paddle not stored in ice. . Corrective Action(s): Ensure food is not stored or prepared in hallway. This area is not for food production. Keep food items within the boundary of your premises. Rice paddles are to be stored in ice water. . Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Dough mixer still being stored in kitchen area. Facility does not have enough room to store items that are not in use. . . Corrective Action(s): Relocate dough mixer to storage room. This space could be better utilized for food preparation. Staff are putting food in hallways due to lack of space. Utilize all space effectively. The dough mixer space could be better used. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – use of ice wand - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection