INSPECTION REPORT Health Protection AHEN-CLETY7

PREMISES NAME Vina		Tel: (604) 338-8765 Fax:
PREMISES ADDRESS 1413 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 22, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Adam Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail in the back food prep. area. This is a repeat violation. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) to sanitize prep. surfaces. . Ensure to setup the bleach water (100 ppm chlorine sanitizer) every morning and change it frequently throughout the day to maintain 100 ppm chlorine sanitizer for sanitizing prep. surfaces throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit to operate was not posted in a conspicuous location of the food service establishment. This is a repeat violation. Corrective Action(s): Ensure to post your permit to operate in a conspicuous location of the food service establishment; Correct by January 19, 2022. . If you are unable to find your permit to operate, complete and provide the Fraser Health Operating permit replacement form to the health department with a $30.00 permit replacement fee payment to Fraser Health (refer to the Fraser Health Operating replacement form for details). Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Majority of tape was removed from a lid of the dry storage bin. Some areas of the dry storage bin lids were still taped. Corrective Action(s): If the dry storage bin lids are broken, ensure to replace the lid with an intact lid; Correct within 3 months. Do not use tape since it is not made of durable, non-absorbent, and easy to clean materials. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # LKIM-AYBMRD of Apr-30-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Although two buckets of sanitizer solution were made (one for front and one for back) there was not enough bleach left in bottle for three compartment sink. CORRECTED DURING INSPECTION - Bleach purchased for sanitizing of dishes and utensils. . Correction: There must be an adequate supply of bleach AT ALL TIMES to make sanitizer solution for: 1) front of restaurant 2) back of restaurant 3) Third compartment sink for dishwashing as facility lacks dishwasher. . Code 301 noted on Routine inspection # AHEN-CLATZK of Nov-18-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Overhead sprayer nozzle at the ware-washing sink had build-up of black debris/mould present over it. Correction: Clean the overhead sprayer nozzle to remove the build-up of mould/debris; Correct today.

Comments

Follow up inspection: FOODSAFE Level 1/equivalent course training: -Staff member (who works part-time) on shift had valid FOODSAFE Level 1 course training (expiration date: January 16, 2027). -Ensure additional staff complete a FOODSAFE Level 1 or equivalent course training course by December 18, 2022 in order for at least one staff member on duty to hold valid FOODSAFE Level 1/equivalent course training in the absence of the Operator. Provide an update to the district Environmental Health Officer once additional staff complete the FOODSAFE Level 1 or equivalent course. Other Comments: -Cleaning improvements were made to the nozzle of the overhead sprayer and floor and equipment area below the deep fryer. Regularly clean equipment to prevent debris from accumulating in the future. -Tape had been removed from the overhead sprayer. -Knife with the taped handle had been removed. -An upright freezer had been added where a shelving unit was previously located near the cook line. Freezer was at or below -18 degrees C. The shelving unit was moved to another location near two other shelving units in the facility. Staff informed that the upright freezer was added due to the busier holiday season. -If changes to the layout, menu, or food service operations are proposed in the future, ensure to apply and obtain health approval prior to making changes. Stock Room: -Chest freezer in the stock room was at or below -18 degrees C. -Dry goods were covered and stored off the floor. -Upright two-door cooler was empty of food and not in use. If this cooler is to be used in the future, ensure to maintain it at or below 4 degrees C prior to re-stocking it with cold potentially hazardous food. -No signs of recent pest activity were evident at the time of inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.