INSPECTION REPORT Health Protection ZDER-BLFUX4

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE February 3, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution available and noted in a bucket at the front and another at the back at 200 ppm chlorine solution - wiping cloths noted drying at the handsink. Sanitizer is hot to the touch. Corrective Action(s): Ensure wiping cloths are stored in sanitizer solution so it is ready to be used. Use room temp water to make solution to encourage staff to use sanitizer and do not leave cloths to dry on counter/at sink. Store cloths in room temp sanitizer solution at 100-200 ppm chlorine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink without soap and blocked with drying clear plastic container. Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel and clear of obstructions to allow easy use by food handlers. Soap dispenser moved from adjacent prep sink and container moved during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Routine cleaning required: 1. Commercial venthood - grease build up 2. Floor inside walk in cooler - food debris and spillage 3. Dry storage room - food debris in hard to reach areas under and around shelving Corrective Action(s): Ensure all the areas of the kitchen are systematically cleaned weekly to prevent accumulation of food debris. Keep materials stored off the ground to allow cleaning and allow monitoring of pest activity. Correction date: 3 days Violation Score: 3

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

Comments

Routine: Back Handsink stocked with hot & cold running water and paper towel (**violation noted above) Walk-in cooler 3 C Prep cooler, insert level 3 C; 2 C Chest freezers: -14 C / -15 C Bean sprouts noted in ice water in prep cooler Reviewed cooling and thawing practices. 1. Cool rapidly - small thin pieces of meat 2. Thaw overnight in the cooler or during the day under cold running water Plugs and bleach available for 3 compartment sink. Operator able to explain manual dishwashing procedure however staff may require additional training. Front: Handsink fully stocked with hot & cold running water, liquid soap and paper towel Undercounter glass display 3 C Salad table undercounter 4 C Steam table: 61 C to 70 C Rice: 65 C Ice machine in sanitary condition Scoops stored in water changed every hour - water is noted to be hot during inspection. Reviewed ice bath option for rice scoops Permit posted *Copy of permit - decal is a copy (expiry March 31, 2019). *Ensure permit posted has most recent decal - expiry March 31, 2020.