INSPECTION REPORT Health Protection ABAI-BA8Q7N

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE March 13, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE March 20, 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: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted 3 small pots and one strainer on the ground across the cookline where the broths are being made. The staff member on duty making the broths had the pots and strainer put through the dishwasher at time of inspection. Discussed issue with owner upon arrival. Corrective Action(s): Do not store any food equipment on the ground. Keep all food equipment stored in a sanitary location/manner. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All food preparation areas had spray bottles with 200ppm quat sanitizer. Reusable cloth towels noted on the counters throughout the food preparation areas. Corrective Action(s): Ensure all reusable cloth towels are stored in sanitizer solution when not in use to prevent the growth of bacteria on the cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Hand wash station in the middle of the main kitchen was covered with a tray and the soap dispenser was missing. Owner arrived on site at end of inspection and obtained soap in a pump style dispenser to put at the hand sink until another soap dispenser is installed. B) Noted container put over the hand sink located on the wall beside the dishwasher. Staff member removed at time of inspection. C) Due to excess clutter in the ice machine/mop sink area, the hand wash station was blocked by several items and equipment. Corrective Action(s): Ensure all hand wash stations are unobstructed and fully accessible. Do not cover or block hand sinks. Hand wash stations must be equipped with soap, paper towel, hot and cold running water at all time. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted uncovered pot half filled with broth at 78C on the ground at the cookline. Staff member placed pot back on the burner. B) Noted food containers double stacked in inserts of the prep cooler across the cookline. Corrective Action(s): A) Do not store any open foods on the ground or at ground level where there is the risk for contamination of foods. B) Do not double stack food containers in the foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted spilled sugar, onion skin and food debris in the dry storage area, noted stairs going to the upstairs area were dirty and noted sinks and counter along the wall behind the sinks in the upstairs area were stained. Routine cleaning needed in the main kitchen: under the dishwashing area, in the walk in cooler, under counters and work tables, under and behind the cookline, on the walls behind work counters. Reduce clutter and organize the mop ice machine/mop sink area on the main floor. Remove any items not required for the business operation. Corrective Action(s): Do a thorough cleaning/organization in the above noted areas. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted cardboard being used to line the floor in front of the cookline. Corrective Action(s): Remove cardboard. Obtain a non lip food industry matt that is washable and non absorbent. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted new shelving unit installed above hand sink in the middle of the kitchen. This installation makes use of the hand sink inconvenient and encourages staff to block the hand sink for counter space. Corrective Action(s): Remove the shelving or submit plans for proposed shelving to be installed in this area in order to assess and ensure hand sink remains conveniently accessible. Violation Score: 5

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

Comments

- All other handwash stations (with the exception of the notes noted under violation 401) had soap, paper towel, hot and cold running water. - All coolers 4C or less (walk in, prep coolers...etc) * Note: Ensure staff do not fill inserts above the fill line and keep the lid for the inserts closed as much as possible to help maintain temperatures - Small amount of bean sprouts on ice - Walk in freezer -19C - All hot holding 60C or higher (meats upstairs, rice downstairs...etc) - Ice wands available on site in freezer. - Reviewed proper cooling procedures at time of inspection. Ensure foods are cooled from 60C to 20C within 2 hours (use ice bath, ice wand, shallow prechilled containers..etc to facilitate cooling at room temperature as quickly as possible) then cooled from 20C to 4C within 4 hours (done in the cooler unit at 4C or less). - Reviewed proper reheating procedures at time of inspection. Ensure foods are reheated to minimum 74C before serving or transferring to a preheated hot holding unit. - Meat slicer was in use at time of inspection. Ensure meat slicer is taken apart and washed/sanitized after each use or minimum once every 4 hours. - Ice machine appeared clean. See violation code 209 re: storing of ice scoop - General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. See violation code 306 re: cleaning requirements. * Ensure premises maintains a high level of sanitation and organization to avoid the attraction or harbouring of pests. - Quat sanitizer 200ppm at source dispenser and in spray bottle. See violation code 302 re: storing wiping cloths - High temperature dishwasher achieved 71.4C - Floor plans, food safety plans and sanitation plans for addition of bubble tea has been reviewed and approved. Premises is not offering bubble tea at this time, but is approved to do so.