INSPECTION REPORT Health Protection ZDER-BEUSXK

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE August 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE August 12, 2019
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 2 buckets of soup broth cooling in walk in cooler noted at 60 C on top and 78 C internal. Corrective Action(s): Ensure all hot foods are rapidly cooled before they are placed in a cooler/walk in. The cooler is not able to rapidly cool liquids in such a large bucket within the acceptable cooling time period. Rapid cooling max time chart: Greater than 60 C to 20 C in 2 hours 20 C to less than 4 C in 4 hours Whole process must take no longer than 6 hours total to cool under 4 C. Rapid cooling methods: 1. Ice bath 2. Ice wand 3. Shallow & small containers in cooler Ideally multiple methods are combined to speed up the process and ensure the temperature of the hot food is kept out of the danger zone for as short a time as possible. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach available however no sanitizer (bleach & water) solution available for wiping cloths to sanitize food contact surfaces during operation. Corrective Action(s): Ensure sanitizer solution (100 ppm - 200 ppm chlorine) is available in front and back kitchen with cleaning wiping cloths to sanitize food contact surfaces. Demonstrated to operator how to prepare proper solution. 1 cap full of bleach per 4 L of water = 100 ppm chlorine. Correction date: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No soap available at back handsink. Single use disposable gloves in use at back kitchen during food prep Corrective Action(s): Ensure hot & cold water, liquid soap and paper towel is available at all handsinks during operation to allow for proper handwashing by staff. Gloves do not replace handwashing - single use disposable gloves are intended as one time use then are discarded. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Open bags of rice, sugar and spices noted in back storage room on shelf and floor. 2. Tongs and knife at front display unit stored in 30 C dirty water Corrective Action(s): 1.Ensure all food in open food packages are moved to a pest proof container with a lid, stored off the ground (at least 6 inch) and protected from contamination. This will also allow for pest monitoring and cleaning. Correction date: 3 days 2. Ensure all tongs/scoopers/ knives / utensils if stored in water are stored under 4 C or over 60 C or water and utensils are replaced ever 2 hours to protect food from being contaminated. Pathogen growth can occur in water noted in the danger zone (4 C to 60 C for over 2 hours - this must be controlled. Create ice bath, heat bath or monitor utensil circulation. Correction date: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1.Ventilation hood removable panels have grease/oil build up - operator says they are not regularly cleaned. 2. Under cooking equipment - grease and food debris 3. Shelves and floor in dry storage area - food debris Corrective Action(s): Ensure all the above areas are cleaned routinely to prevent build up and attracting pests. Correction date: 1 week Violation Score: 3

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

Comments

Routine: Back Handsink stocked with hot & cold running water and paper towel (**violation noted above) Walk-in cooler 3 C Prep cooler, insert level 3 C; 2 C Chest freezers: -14 C / -15 C Bean sprouts noted in ice Plugs and bleach available for 3 compartment sink. Operator able to explain manual dishwashing procedure however staff may require additional training. Front: Handsink fully stocked with hot & cold running water, liquid soap and paper towel Undercounter glass display 3 C Salad table undercounter 4 C Steam table: 61 C to 70 C Rice: 68 C / 76 C Permit posted