INSPECTION REPORT Health Protection 240827

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE November 28, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE December 05, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: grilled chicken in food warmer display 45 - 55 deg. C Corrective Action(s): foods hot held must be kept hot at 60 deg. C or warmer Place food in a deeper food tray to keep food hotter. Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishware and food utensils stored on floor/under dishwashing sinks Corrective Action(s): food utensils/equipment are to be stored in a sanitary location to protect them from contamination prior to use. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Multiple wiping rags in use without any sanitizer residual -all wiping rags in use must be stored in 100 ppm chlorine sanitizer. 2) Multiple food containers stored with grease/food residue from previous use. -All food equipment must be thoroughly cleaned and sanitized after use. 3) Staff observed cleaning dishware, then fail to sanitize dishware before storage. -All food equipment must be cleaned with warm water and detergent, rinsed, then sanitized in 100 ppm chlorine for 2 min. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed washing their hands while wearing gloves and attempting to reuse soiled gloves. Corrective Action(s): All staff must wash their hands with warm water and soap, then dry hands with paper towel. New gloves may be worn after handwashing, when gloves are soiled they are to be discarded.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Staff observed placing new food product into old food in front warmer display -do not mix different batches of food together, when insert is empty replace with new insert with new food product. 2) Food tongs stored in sanitizer bucket at front counter -utensils are to be stored dry or on ice when in use to avoid contaminating food. Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ventilation canopy is overdue for professional cleaning service. Corrective Action(s): Violation Score:

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

Comments

handwashing facilities maintained premise sanitation satisfactory pest control service in place w. cooler 4 deg. C soup stock 84 deg. C chicken pho cooking 77 deg. C chicken pho holding 78 deg. C beef pho cooking 86 deg. C beef pho hot holding 83 deg. C prep cooler 1 deg. C grill steaks 62 deg. C rice warmers 60 deg. C, 65 deg. C prep cooler (no PHF) 11 deg. C front warmer 82 - 84 deg. C beef cooling records maintained.