INSPECTION REPORT Health Protection LKIM-CBQP59

PREMISES NAME My Toan Vietnamese Gourmet		Tel: Fax:
PREMISES ADDRESS F13 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE February 16, 2022	TIME SPENT 1.25 hours
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple items of cooked food previously stored in cooler unit out during lunch rush. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure the amount of potentially hazardous food items left out of cooler units during lunch or dinner rush is only that which is to be used or in the process of being cooked/prepared. Do not leave large quantities out of cold storage. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was observed to collapse cardboard boxes and remove from food storage area and leave premises while wearing gloves on hands. Once staff returned from off site garbage/cardboard storage area staff was observed to return to food preparation without removing the now contaminated gloves and washing hands. CORRECTED DURING INSPECTION staff was told to remove gloves, wash hands and put on clean gloves. . Corrective Action(s): Ensure staff are washing hands once gloves become contaminated. Staff should not be washing gloves or "saving gloves" as gloves are a one time use item. Staff should ensure proper handwashing and frequent hand washing. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO 3 plates of French fries for staff consumption were observed in food preparation areas. CORRECTED DURING INSPECTION. . Corrective Action(s): Staff are not to be eating while preparing food. Staff food should not be amongst food intended for customer consumption. Ensure eating of staff food occurs outside of food preparation areas and not during food preparation. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. . Corrective Action(s): Some cleaning required in hard to reach areas under grill units. Organize back storage area. Ensure items are not stored on floor. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - 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 - lids now on all inserts - VERY GOOD - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (77) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - 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 - 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