INSPECTION REPORT Health Protection LKIM-C42MFJ

PREMISES NAME My Toan Vietnamese Gourmet		Tel: Fax:
PREMISES ADDRESS F13 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 15, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE June 16, 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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple observations of food items not cooled properly. - Food items stored in containers with tightly closed lids - Food items observed to be at temperatures greater than 4 degrees Celsius. Cooked broth at internal temperatures of 9-10 degrees Celsius that was cooked the previous night. CORRECTED DURING INSPECTION - food items discarded during inspection. - Facility only has 2 ice wands and 3 buckets of broth observed to be cooling. . Corrective Action(s): Cooked food items are to be cooled in a shallow pan with lids slightly open to assist in rapid cooling. Obtain additional ice wands. . Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts found stored at room temperature during inspection out of cooler unit. CORRECTED DURING INSPECTION. Sprouts relocated to cooler unit. . Corrective Action(s): Ensure sprouts are stored at temperatures less than or equal to 4 degrees Celsius. Do not leave sprouts on counters during lunch or dinner rush. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked food items in hot holding unit observed to be stored at temperatures of 40-44 degrees Celsius - CORRECTED DURING INSPECTION - items reheated to 75 degrees Celsius and placed into hot holding unit. The hot holding unit food items did not all have lids. Cooked noodles in bucket and wontons in bowl found stacked on top of one another in microwave at temperatures of 30-36 degrees Celsius. . Corrective Action(s): Ensure all hot holding units are appropriately equipped with lids. Do not store heated food items in microwave for indefinite periods of time. Food items are to be heated and placed in hot holding unit or served to patrons immediately. Microwaves are NOT hot holding units. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice paddle, tongs and knife stored in room temperature dirty water bath. CORRECTED DURING INSPECTION - Items run through dishwasher and placed into ice bath. . Corrective Action(s): Ensure all tools are washed, rinsed and sanitized every 2 hours. Ensure all tools are stored on ice or in cooler or hot holding unit. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Personal items found in various locations throughout facility. Cell phone found on food preparation surface. Containers of hand lotion found on food preparation surfaces. . Food items stored on floor - Sugar container. . Upon arrival of EHO staff were observed to be preparing food items in communal hallway of Mall. CORRECTED DURING INSPECTION - Staff were told to cease this action immediately. . Corrective Action(s): Personal items are to be stored in designated locations or on each staff's person. Ensure all containers are stored up off floor minimum 15 cm. Hallway is NOT approved for food preparation. All food preparation is to occur inside restaurant where handsinks are accessible and facility has been deemed approved for food preparation. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler unit malfunctioning. Owner has had item serviced. Item needs to be replaced. Broken lid found on Rubbermaid storage container. . Corrective Action(s): The facility is already lacking one 3 door cooler that was on floorplans due to COVID-19 supply chain related delays. Any further missing coolers impact operation of business. Repair/replace cooler immediately. Go through all equipment. Any containers, tools, etc should not be broken. Facility is brand new and should not have any broken items at this time. Have staff audit items and discard any item that requires replacement. Do not use items that are in poor condition. . Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Food container used to store bleach. Unlabelled item. . Corrective Action(s): Do not use food storage containers to store chemicals. Label all chemicals to prevent accidental poisoning. . Violation Score: 3

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

Comments

NOTE: obtain sign for mop sink indicating this is for mop sink use only and not to be used as a sink for food preparation. COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - 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 - 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 (78.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - GOOD WORK - 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 - Hair restraints in use - Back door closed during 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 - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan posted and available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - by mall management