INSPECTION REPORT Health Protection ZDER-BF4TRK

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE August 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # VIPP-B9ARPS of Feb-11-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food containers stored directly on floor in walk-in cooler, and kitchen area 2. A bucket stored on the floor was then placed onto the food prep counter. No direct contamination of food observed. 3. Cleaned food utensils and equipment were drying/stored under the dishwashing sinks. Correction: 1. Do not store food containers on the floor (2 days). 2. Staff was directed to clean/sanitize counter top 3. Store cleaned food utensils and equipment in a sanitary manner to protect from contamination (1 day). Code 205 noted on Follow-Up inspection # VIPP-B9R2HB of Feb-25-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Salad rolls stored in ambient temperature at front display. Operator stated that staff replenish salad rolls from cooler every 2 hours. No written records were maintained. Correction: ***Implement a system to time stamp the foods that are not stored below 4C (1 day). Code 203 noted on Routine inspection # ZDER-BEUSXK of Aug-08-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: 2 buckets of soup broth cooling in walk in cooler noted at 60 C on top and 78 C internal. Correction: Ensure all hot foods are rapidly cooled before they are placed in a cooler/walk in. The cooler is not able to rapidly cool liquids in such a large bucket within the acceptable cooling time period. Rapid cooling max time chart: Greater than 60 C to 20 C in 2 hours 20 C to less than 4 C in 4 hours Whole process must take no longer than 6 hours total to cool under 4 C. Rapid cooling methods: 1. Ice bath 2. Ice wand 3. Shallow & small containers in cooler Ideally multiple methods are combined to speed up the process and ensure the temperature of the hot food is kept out of the danger zone for as short a time as possible. Correction date: immediately Code 302 noted on Routine inspection # ZDER-BEUSXK of Aug-08-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach available however no sanitizer (bleach & water) solution available for wiping cloths to sanitize food contact surfaces during operation. Correction: Ensure sanitizer solution (100 ppm - 200 ppm chlorine) is available in front and back kitchen with cleaning wiping cloths to sanitize food contact surfaces. Demonstrated to operator how to prepare proper solution. 1 cap full of bleach per 4 L of water = 100 ppm chlorine. Correction date: immediately Code 401 noted on Routine inspection # ZDER-BEUSXK of Aug-08-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No soap available at back handsink. Single use disposable gloves in use at back kitchen during food prep Correction: Ensure hot & cold water, liquid soap and paper towel is available at all handsinks during operation to allow for proper handwashing by staff. Gloves do not replace handwashing - single use disposable gloves are intended as one time use then are discarded. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-BEUSXK - all violations have been corrected -Bleach water solution noted at 100 ppm chlorine with wiping cloths available -Back handsink supplied with hot & cold water, liquid soap and paper towel - free of obstructions -Staff able to explain rapid cooling procedures -Back storage room reorganized with pest proof containers for open bags of dry foods (sugar, rice). All food stored off the ground. -Improvements with cleaning - vent hood removable panels appear clean -Front tongs and knife stored in hot water and changed every 2 hours max. -Handwashing and 2 versions of manual dishwashing signage provided