INSPECTION REPORT Health Protection LKIM-AYBMRD

PREMISES NAME Vina		Tel: (604) 338-8765 Fax:
PREMISES ADDRESS 1413 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adam Lee		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Packages of Vermicelli noodles in storage room SR4 had been broken into and eaten by rodents. CORRECTED DURING INSPECTION - noodles discarded during inspection. All other noodles inspected for signs of contamination and none found. . Corrective Action(s): Relocate noodles to upper shelves. Put all food items in storage room in pest proof containers. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Although two buckets of sanitizer solution were made (one for front and one for back) there was not enough bleach left in bottle for three compartment sink. CORRECTED DURING INSPECTION - Bleach purchased for sanitizing of dishes and utensils. . Corrective Action(s): There must be an adequate supply of bleach AT ALL TIMES to make sanitizer solution for: 1) front of restaurant 2) back of restaurant 3) Third compartment sink for dishwashing as facility lacks dishwasher. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink blocked upon arrival of inspector. The staff was preparing spring rolls for the day and cutting board was on top of sink. Spring rolls were observed to be directly under paper towel and liquid soap dispensing unit. Tubs of food in front of handsink. Although facility does have three compartment sink supplied with handsoap this is NOT the dedicated handsink and was in use during time of inspection (all three compartments in use). . CORRECTED DURING INSPECTION - Items relocated . Corrective Action(s): THE HANDSINK MUST BE ACCESSIBLE AT ALL TIMES - as it is designated solely for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean upper shelves Clean rodent droppings from storage unit. Use 200ppm Chlorine for floors. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - in main kitchen and storefront areas - 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 - Two functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Raw meat stored away from Ready to Eat food items - Vegetable knives stored in good sanitary condition on knife rack - Light covers in place - Cooler handles and seals in good sanitary condition NOTE: Continue to have three compartment sink set up with sanitizer solution and continue to use. Staff were aware of requirements however lack of bleach prohibited this from occurring. ENSURE ADEQUATE SUPPLY OF BLEACH AT ALL TIMES! ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.