INSPECTION REPORT Health Protection LKIM-CMRMP9

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE January 3, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE January 05, 2023
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Improper cooling of spring rolls observed during inspection. Large quantity of spring rolls made at various temperatures as items cooling. Bottom shelf of rack at temperatures of 30 degrees and upper racks closer to 60 and greater. Discussed with owner and entire process takes approximately 5 hours before food items are rolled into walk in freezer unit. . Food out of cooler while cooling; then placed into cooler unit in large containers with lids resulting in items fully covered in cooler unit while cooling. . CORRECTED DURING INSPECTION - cooling methods discussed. . Corrective Action(s): Cooling methods require altering. The spring rolls should not be left out at room temperature for 5 hours. Entire cooling process is to take no longer than 6 hours to reach 60 to 4 degrees Celsius. Staff should place spring rolls into freezer unit once temperatures of spring rolls reach ambient air temperature as spring rolls will not cool lower than that outside of cold storage units. The staff should not be waiting until last batch is at room temperature before placing all batches into freezer as the first batch will have exceeded the 6 hour threshold for cooling. Food should not be left out of cooler units indefinitely. Lids are not to be placed tight fitting on cooling foods. Hot air needs to escape containers and cold air needs to circulate hot item. . 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Staff have removed hot holding unit to prepare spring rolls. As a result three cooked meat dishes were placed on upper shelves at ambient air temperatures (26-44 degrees Celsius). CORRECTED DURING INSPECTION - Items relocated to cooler unit. . Corrective Action(s): The hot holding unit was added as a result of food items being left out at room temperature during lunch rush. On days that large quantities of spring rolls are made the hot holding unit is removed and relocated to storage area and not used. Facility needs to assess area and determine more suitable location for spring rolls to be stored during preparation. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two drawers in sandwich area contaminated by rodent droppings. Items in drawers include gloves and take out bags. CORRECTED DURING INSPECTION - items discarded immediately upon instruction of EHO Only one bottle of sanitizer solution available for use in preparation area upon arrival of EHO. Upon arrival of EHO staff immediately prepared three buckets of sanitizer solution. Staff are aware they need to use sanitizer solution however did not do so until EHO arrived at facility. CORRECTED DURING INSPECTION - once EHO arrived staff prepared 3 more additional buckets of sanitizer without instruction by EHO. . Corrective Action(s): Clean and sanitize drawers. Entire area upstairs requires cleaning and sanitizing in case of contamination. This area needs to be monitored by staff. Staff need to be shown how to identify rodent droppings and ensure area is not contaminated prior to sandwich preparation. Sanitizer solution is to be prepared daily PRIOR to food production. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upstairs in sandwich preparation area the following violations were observed: - Blocked hand sink - Soap dispensing unit malfunctioning. CORRECTED DURING INSPECTION - Chair moved from in front of hand sink and staff indicated dishsoap to use. . Corrective Action(s): Discussion with staff regarding proper hand washing and proper glove use required. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Serious issues surrounding glove use: - staff observed to handle personal cell phone then return to work even after having been instructed to change gloves and wash hands - staff observed to enter and exit washroom having gloves on hands. Staff instructed to wash hands and change gloves. Staff then stated she had already washed her hands showing her gloved hands (which were wet). Staff instructed to change gloves and wash hands again. - Multiple staff observed to travel in and out of food production areas with gloves having not changed them between entering the food production area and commencing with food production. . Corrective Action(s): Serious discussion with staff regarding proper hand washing and glove use procedures. Once gloves are soiled the gloves then need to be removed, hands washed and new clean gloves donned prior to food production. Gloves are not required in food production areas If hands are soiled, or staff engage in activities other than food production, hands are to be washed prior to any food production. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Storage of items on grease trap. Large tub stored in area under stairs. Large quantities of rodent droppings under stairs. Area used for cleaning tool storage and chemical storage. . Corrective Action(s): Grease trap is dirty and should not be used as shelf. Find more suitable location. Find alternative location for tub storage as this item is used for food production purposes (washing). . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items thawing at room temperature. Items still frozen and returned to freezer unit upon arrival of EHO. . Corrective Action(s): Ensure thawing occurs according to the following methods: - In cooler unit at temperatures less than or equal to 4 degrees Celsius - Under cold water that is changed frequently throughout the day - In microwave on "thaw" option . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent infestation has reappeared. Large amounts of droppings found in upstairs area. . Corrective Action(s): Discuss options with both Property Manager and Pest Technician. . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74) Degrees Celsius at the dish - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Receipts available for inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Meat slicer 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 level on or equivalent Certified staff present during inspection NOTE: Staff observed to rinse dishes prior to placing into dishwasher with hot water. Staff let hot water run constantly even while dishes were not being rinsed. This will drain facility's hot water tank and impact dishwasher and hand sinks throughout the day. EHO recommends cold water for rinsing dishes as fluctuating Dishwasher temperatures have been an issue in the past. This may have been the reason. NOTE: Facility owners wish to use storage room as food production. Area does have a hand sink and suitable walls/floors and is right off kitchen. Owners need to reorganize area and clean prior to this area being acceptable for food production. Contact FHA for inspection prior to use. Additionally, check with other regulatory agencies (such as fire department) prior to renovations to room as other agencies have requirements (such as exits, plumbing requirements, structural changes, etc.)