INSPECTION REPORT Health Protection LKIM-C8PTX9

PREMISES NAME My Toan Vietnamese Gourmet		Tel: Fax:
PREMISES ADDRESS F13 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 12, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE November 19, 2021
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat in tubs found in storage unit. CORRECTED DURING INSPECTION - meat added to food preparation area. Staff stated the meat was for cooking. . Corrective Action(s): Ensure raw meat or any other potentially hazardous food item is not left out at room temperature or temperatures outside of safe parameters (greater than 4 and less than 60 degrees Celsius) for indefinite periods of time. If raw meat is not to be cooked immediately do not keep it out of the cooler unit. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food found to be in hot holding well at temperatures less than 60 degrees Celsius. Cooked noodle/meat dish found to be at temperatures of 44 degrees Celsius. CORRECTED DURING INSPECTION - Item reheated on grill and added back to hot holding unit. . Corrective Action(s): Ensure hot holding unit is turned on immediately upon arrival of staff in the morning to ensure hot holding unit can reach temperatures of 60 Degrees Celsius prior to food being added to wells. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO Sanitizer solution had not been made for the day. CORRECTED DURING INSPECTION - 200ppm Chlorine sanitizer solution made upon request of EHO. . Corrective Action(s): Prior to the start of food handling it is the responsibility of the staff to make and use 200ppm Chlorine sanitizer solution on all work surfaces. This solution is also to be used throughout the day and changed as often as is necessary. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning and organizing required. . Corrective Action(s): Facility could use the addition of a work table or bar cart as was indicated on original floorplans. The dough mixer does not appear to be in use and is taking up valuable space in the facility. Either use item or store item in storage unit. . Violation Score: 3

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

Comments

COMMENTS - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.9) Degrees Celsius at the dish - Test strips available for use - 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 - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection