INSPECTION REPORT Health Protection KLIU-D32USA

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE March 4, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE March 11, 2024
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 = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station between the dishpit and end of the cook line had the hot water supply shut off. Corrective Action(s): Staff turned on the hot water supply at time of inspection. All handwash stations must be fully supplied at all times with running hot AND cold water, liquid soap and paper towels. Do not shut off the hot water supply to any sink fixture. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Paper towel dispenser for the handsink at the end of the cook line next to the walk-in cooler is located above a food prep table that is used for storing spring rolls. There is a potential to contaminate food when getting paper towels. Corrective Action(s): Relocate paper towel dispenser OR keep spring roll trays covered to protect from contamination OR store spring rolls elsewhere. All stored foods that are not for immediate use should be covered to protect from contamination. Date to be corrected by: March 11, 2024. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas: > Dry storage room around trap station T5 and under ice machine. > Upper storage level underneath the black pallets in the centre of the room. > Staff/dry storage room underneath shelving racks, along the wall around the grease trap, and in the corners under extra tables. Corrective Action(s): Remove droppings, sanitize the floor with a strong bleach solution. Continue to monitor for activity and entry points. Pallets used for storing dry goods in the centre of the room should be removed at least once a week for cleaning in between and underneath them. Date to be corrected by: March 11, 2024. Violation Score: 9

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

Comments

Routine > Running hot and cold water available at all fixtures except for one handsink next to the dishpit. > All handwash stations were supplied with liquid soap and paper towels. > Coolers measured 4C or colder. > Freezers measured -18C or colder. > High temperature dishwasher achieved final rinse temperature of 74.0C. > 200ppm QUATS sanitizer available in sani buckets and spray bottle. Wiping cloths are submerged in solution. > Room temperature held foods (noodles, spring rolls) are not left out for more than 2 hours. > Hot held stock, rice in rice cookers and cooked meat in the sandwich prep kitchen upstairs measured 60C or hotter. > Be mindful of hot and cold spots of the hot holding unit and where the inserts are kept. The right and left side of the unit is slightly below 60C while the center of the unit ranges from 60C to 90C. > Both meat inserts were centered on the unit at time of inspection. > Observed proper cooling of cooked foods (spring rolls, beef tendons). Reviewed cooling procedures with staff. > Raw bean sprouts are stored in ice water, measured 2C at time of inspection. > Ice machine in sanitary condition. > Pest control contract is in place - visits are once a month by Orkin. > Forward the most recent pest control report to the EHO for review. > Foodsafe requirements met. > Health permit is posted.