INSPECTION REPORT Health Protection LKIM-CBMSRT

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE February 14, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upper restaurant hot holding unit had two inserts with meat not at temperatures of 60 degrees Celsius. Those inserts that did not have lids were found to be at temperatures of 42-45 degrees Celsius while the inserts with lids were found above 60 degrees Celsius. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure lids are placed on all items in hot holding unit to contain heat and assist unit in maintaining food temperatures of greater than or equal to 60 degrees Celsius. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Employee observed to wash broom and dust pan in two compartment dishwashing sink. . Corrective Action(s): Ensure staff use mop sink for anything floor related. Discuss with staff . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher required multiple runs on top of the runs prior to EHO arriving to achieve final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish 72.9 Degrees Celsius was eventually achieved however required far too many runs. Dishwasher was reading 200 degrees F at the manifold while EHO thermometer read only 65 degrees Celsius . Corrective Action(s): Have dishwasher serviced by repair technician. The dishwasher should be able to reach 71 degrees during normal operation as staff need to use item. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Foodborne Illness inspection # SSZO-C2KLKM of Apr-29-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Walk-in cooler is measured to be 9.2oC (air temperature). Food temperatures ranged from 7.3oC (cooked beef tendon) to 8.6oC (raw beef). These foods have been in the cooler since last night. No temperature log is maintained. 2. Take out garnishes bags placed in plastic container noted at room temperature. No ice noted in or around container. Food temperature is measured to be 16oC. Correction: 1. Potentially hazardous foods in coolers must be maintained at 4oC or less. All potentially hazardous foods in cooler discarded. Other non-perishable items (ie. whole vegetables) can be transferred to another functional cooler. 2. Potentially hazardous foods should be stored at 4oC or less. Place container in ice, or place ice in container, or keep container in a cooler. Foods discarded.

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - WELL DONE! - No evidence of pests - EXCELLENT WORK! SIGNIFICANT IMPROVEMENTS FROM PREVIOUS INSPECTION! - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Facility has too high of volume not to have operational dishwasher. Ensure unit is serviced routinely to ensure unit does not fail. Lack of adequate dishwashing facilities is an automatic CLOSURE ORDER. NOTE: Facility has had SIGNIFICANT improvements since previous inspection - WELL DONE! Continue to clean and prevent against pest infestation.