INSPECTION REPORT Health Protection LKIM-B5EMY7

PREMISES NAME Vina		Tel: (604) 338-8765 Fax:
PREMISES ADDRESS 1413 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adam Lee		NEXT INSPECTION DATE October 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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: Low (≤15) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pho broth found to be in large buckets in walk in cooler from previous day. Items made at 3pm. Temperatures of 4-9 degrees Celsius observed. CORRECTED DURING INSPECTION - Broth found to be at 9 degrees Celsius was discarded . Corrective Action(s): Teach staff how to properly cool food items. All food items must be cooled from 60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours - not exceeeding 6 hours total. Encourage staff to use ice baths and reduce quantity of cooling items in buckets to smaller sizes. Increasing the surface area increases the cooling time. Discussed options with owner. Ice baths may not be a possibility due to lack of freezer storage space. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution at facility. CORRECTED DURING INSPECTION - Sanitizer solution made at facility Facility has repeatedly failed to ensure adequate supply of sanitizer solution. Health inspector has found facility to be lacking sanitizer solution past 3 inspections. During the most recent previous 2 inspections Sanitizer solution was found. CORRECTION ORDER ISSUED. . Corrective Action(s): Ensure sanitizer solution is made daily. Assign someone if required. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Storage room 4 of Guildford Town Centre has Rats. Rat droppings observed on dry storage items such as the tops of cans and on cardboard boxes. . Corrective Action(s): The following items are required: - Ensure floor is clear of items. Do not store on floor - Cover canned goods with cardboard to protect from rat droppings (clean and sanitize all cans with 200ppm Chlorine prior to use) - Relocate all bagged items - sugar, bubble tea pearls - to dry storage freezer unit in storage room - Sweep floor routinely - Clean floor of kitchen more thoroughly. - Clean containers in kitchen storing utensils . Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Ensure staff FoodSafe Level one is up to date. All FoodSafe has an expiration date of 5 years. Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. CORRECTION ORDER ISSUED: REASON FOR THE ORDER Violation of Food Premises Regulation Section 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). THE FOLLOWING ACTIONS MUST BE TAKEN: 1) Sanitizer solution (either 200ppm Chlorine or 200ppm QUAT based sanitizer solution) must be made, and available for use, daily. 2) Prior to the start of food preparation sanitizer solution must be made (at 200ppm Chlorine or 200ppm QUAT) 3) Food contact surfaces are to be sanitized throughout the day with sanitizer solution (200ppm Chlorine or 200ppm QUAT)