INSPECTION REPORT Health Protection SSZO-AS4VJX

PREMISES NAME Ha Vietnamese Cafe		Tel: (604) 438-4818 Fax:
PREMISES ADDRESS 28 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE October 13, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ha Duong		NEXT INSPECTION DATE November 03, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Many potentially hazardous foods out at room temperature (ie. partially cooked noodles, chicken filets, cut vegetables, tripe, etc). Operator indicted foods were taken out for rush hour (now 4:15pm). 2. Cooler #2 and #5 are measured to be 7.6oC and 6.5oC (air temperatures) respectively. Food temperatures probed in cooler #2 are 7.9oC (raw beef) and in cooler #5 stewed beef at 6.4oC; raw sliced beef at 6.5oC, and sauce at 7.7oC. Temperatues were usually monitored and recorded but not since yesterday. Corrective Action(s): 1. Potentially hazardous foods should be stored in cooler at all times, or at room temperature for a maximum of 2 hours, if time tracked. Place small portions out each time. 2. All foods in coolers must be discarded and do not store any potentially hazardous foods in coolers until temperature can be maintained at 4oC or less. Foods discarded. Violation Score: 25

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Foods in coolers not covered Corrective Action(s): Ensure all foods in coolers have proper lids Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Many dead cockroaches noted in facility. Operator indicated the issue was dealt with 6 months ago. No pest control company at this time. No live cockroaches noted. Corrective Action(s): Remove all dead cockroaches, and monitor. Areas to clean: -->where stand up freezer is in kitchen (tons of dead cockroaches noted behind freezer, some at corners of the area stuck with web) -->behind and around cooler #5 & freezer #6 (again many dead cockroaches noted) Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes noted on wall; also one vent without cover Corrective Action(s): Seal all holes and install cover for vent to prevent pests entering into facility Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen requires thorough cleaning Corrective Action(s): The following areas require extra attention: -->floor underneath all counters, tables, cooking equipment, hard to reach areas, hot water tank area -->in storage room Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Black garbage bag noted to line sauce containers by cooking line 2. Bare wood noted above ventilation system Corrective Action(s): 1. Remove black garbage bag as all surfaces must be durable, easily cleaned, and impervious to moisture 2. Refinish wood as all surfaces must be easily cleaned and impervious to moisture Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler #2 and #5 are too warm. Cooler #5 air temperature back at 1.9oC after discarding all foods in cooler. Corrective Action(s): Adjust or fix coolers so that temperatures are maintained at 4oC or less at all times. Do not overstack in coolers, air circulation does not work properly if overstack. Violation Score: 9

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

Comments

Health permit is posted Undercounter cooler in kitchen: 2oC Cooler in room: 3oC White domestic cooler at front: 8.5oC (pop only) One door cooler at front: 6oC (whole vegetables and oil only) Freezers: -18oC Hot holding: rice at 64oC; soup boiling temperature Hot and cold running water available Liquid handsoap and paper towel present at handsinks Bleach sanitizer in bucket noted at 200ppm chlorine Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: Even if operator is using coolers at front for non perishable items, operator should still maintain temperature of coolers at 4oC or less.