INSPECTION REPORT Health Protection 240674

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # 240827 of Nov-28-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (grilled chicken in food warmer display 45 - 55 deg. C) Code 301 noted on Routine inspection # 240827 of Nov-28-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Dishware and food utensils stored on floor/under dishwashing sinks) Code 302 noted on Routine inspection # 240827 of Nov-28-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) Multiple wiping rags in use without any sanitizer residual -all wiping rags in use must be stored in 100 ppm chlorine sanitizer. 2) Multiple food containers stored with grease/food residue from previous use. -All food equipment must be thoroughly cleaned and sanitized after use. 3) Staff observed cleaning dishware, then fail to sanitize dishware before storage. -All food equipment must be cleaned with warm water and detergent, rinsed, then sanitized in 100 ppm chlorine for 2 min.) Code 402 noted on Routine inspection # 240827 of Nov-28-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Staff observed washing their hands while wearing gloves and attempting to reuse soiled gloves.)

Comments

grilled chicken at front hot holding 62 deg. C discussed refilling of hot hold food inserts - do not mix old with new food product food utensils in use stored on ice clean dishware stored safely on wall mount shelving, no longer below sinks wiping rags in use stored in sanitizer containers food utensils observed in sanitary condition reviewed manual dishwashing process ventilation hood has been professionally serviced reviewed proper handwashing procedure and safe glove use