INSPECTION REPORT Health Protection JCRH-CEZUAT

PREMISES NAME Little Minh's		Tel: (778) 928-6668 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 4G6		INSPECTION DATE June 2, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Minh Tam Le		NEXT INSPECTION DATE June 09, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked meat, cooked noodles, and sliced vegetables were stored in line cooler which was not maintaining 4C or colder. Internal temperatures of food items were >4C. Cooked meat 13-15C, sliced cucumber 11.6C, cooked noodles 17-18C. - Temperature of unit was being checked; however, thermometer which was in unit was not reading the temperature accurately Corrective Action(s): - Discard potentially hazardous foods which have been stored in unit for >2hours or if time >4C is unknown. - Transfer potentially hazardous foods which have been in the cooler for < 2hours or foods which were recently cooked and are still within cooling time/temp parameters to an alternate cooler which is 4C or less. Continue to monitor temperature of food items which are cooling to ensure they cool to 4C within required time frame. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink near back food preparation and dishwashing area was lacking paper towel - Handsink near cooking line was lacking liquid soap Corrective Action(s): - Ensure all handsinks are supplied with liquid soap and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease build up noted on exhaust canopy. Corrective Action(s): - Clean exhaust canopy to remove grease build up. Ensure cleaning is completed at frequency specified in your sanitation plan/cleaning schedule. To be completed by: 08-June-2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Ambient temperature of interior of line cooler (adjacent to grill) was 11-12C Corrective Action(s): - Adjust, repair or replace cooler so that it is able to maintain a temperature of 4C or colder. Do not store any potentially hazardous foods in unit until it is at required temperature. To be corrected by: 08-June-2022 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer which was present in prep cooler adjacent to grill was reading the temperature accurately Corrective Action(s): - Replace thermometer with one that is able to accurately provide temperature. To be corrected by: 09-June-2022 Violation Score: 1

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

Comments

- General sanitation satisfactory with the exception of the exhaust canopy (see violation above) - Handwashing sink in front of house (FOH) was supplied with liquid soap and paper towel. - Staff/public washrooms were maintained with liquid soap and air driers for handwashing. Temperature controls: - 2 door coolers (FOH) from left to right: 1C, 3C, 3C, 3C - Undercounter freezer (FOH) -17C - Line coolers (across from grill) 1C, 3C - Walk-in cooler 1C - Walk-in freezer -13C - Soup broth being hot held on stove was >60C (81-83C). - Foods were stored in a manner to prevent cross contamination with raw meats stored beneath ready to eat items - Slicer appeared clean. Reviewed cleaning and sanitizing procedures with Manager. Slicer is cleaned and sanitized between slicing vegetables and meat. Raw meat is sliced last. - Food surface sanitizer (quats) present in spray bottles and from dispenser at warewashing sink. Concentration measured 200ppm. - High temperature dishwasher was operational and met required temperature to sanitize dishes. Final rinse was 73.1C at dish surface. - Reviewed cleaning and sanitizing requirements for in use utensils and blender pitchers used in FOH. Ensure these items are cleaned and sanitized at least every 4 hours. - No signs of pest activity noted. Ensure monitoring is in place and contact Pest Control Technician if any signs of pest activity are noted. - Foodsafe requirements met at time of the inspection. Manager has valid Foodsafe level 1 certificate Note: Record indicates fee for health operating permit has not yet been paid. Ensure payment is made to billing department as outlined on invoice which sent by mail.