INSPECTION REPORT Health Protection ZDER-C2GS5X

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE April 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy food debris and grease build up under cooking equipment line Corrective Action(s): Ensure this hard to reach area is deep cleaned. Add this area to routine cleaning to prevent build up of debris. Correction date: 1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Raw wooden cart in walk in cooler Corrective Action(s): Ensure raw wood cart is sealed/painted and or replaced with a material that is smooth, durable, easy to clean and non-absorbent. Correction date: 2 weeks Violation Score: 3

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

Code 302 noted on Routine inspection # ZDER-C22SWG of Apr-08-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 3 comp manual dish washing not properly demonstrated 2. No sanitizer available at front or back of house 3. Degreaser solution being used as sanitizer solution 4. 1 plug available for manual dishwashing 5. Meat slicer - debris build up on back of blade. Correction: Ensure staff are trained for proper manual dishwashing: 1. Wash (detergent & hot water) 2. Rinse 3. Sanitize (100 ppm chlorine solution) 4. Air dry Ensure 3 plugs are available for proper dishwashing for filling compartments. Ensure 100 -200 ppm chlorine solution is available in labelled sanitizer bottles at front and back of house with clean wiping cloths. Degreaser is not a "sanitizer" - train staff on proper sanitizer use and preparation. Correction date: immediately Code 401 noted on Routine inspection # ZDER-C22SWG of Apr-08-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No soap available in dispenser for back hand sink. Correction: Ensure soap is available within arms reach of each handsink. Re-locate soap dispenser. Correction date: immediately Code 301 noted on Follow-Up inspection # 251899 of Apr-23-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Clean pots stored on ground across from cooking equipment. * Corrective action: ensure all dishware are stored in a sanitary area. Date To Be Corrected By: Immediately Correction: Code 302 noted on Follow-Up inspection # 251899 of Apr-23-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - No sanitizer available at front of house. - Sanitizer for back of house had too much chlorine. Test strips unable to provide reading for concentration; > 200ppm. - Sanitizer solution for manual warewashing not available. - 2 plugs available for manual warewashing. * Corrective actions: - Ensure 100 - 200ppm chlorine solution is available in a labelled bottle at front of house with clean wiping cloths. - Ensure all staff are trained on proper sanitizer preparation. - Sanitizer solution for manual warewashing must be made fresh daily. - Enusure 3 plugs are available to fill compartments for proper manual warewashing Date To Be Corrected By: Immediately Correction: Code 401 noted on Follow-Up inspection # 251899 of Apr-23-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: - No soap in dispenser available for back handsink. * Corrective action: re-locate soap dispenser. Ensure soap is available within arms reach of each handsink. Date To Be Corrected By: Immediately Correction:

Comments

Follow-up inspection to reports #ZDER-C22SWG and #251899 -Sanitizer buckets available with wiping cloths at front of house and back of house - 100-200 ppm chlorine detected -Manual warewashing demonstrated at 3 comp sink - 100 ppm chlorine -All cardboard liners removed -Pots stored off the ground -No hot foods or potentially hazardous foods stored at room temp - all stored in cooler or hot held -No frozen meat thawing at room temp in prep sink - staff able to explain new thawing process of frozen meat - over night in cooler. -Reviewed proper rapid cooling practices of hot foods ***Commercial vent hood service sticker (expired) - Dec 2020 - recommend getting serviced as soon as possible or could be possible fire hazard. ***Correction Order still left in place until next routine inspection - continue to practice safe food prep and sanitation, ensure all staff are aware of proper operation of premises. **Report emailed to operator due to covid-19