INSPECTION REPORT Health Protection RWOG-CPRVEF

PREMISES NAME Bun Rieu Phuong Nam		Tel: (604) 522-0500 Fax:
PREMISES ADDRESS 7405 Edmonds St Burnaby, BC V3N 1B1		INSPECTION DATE March 9, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Thi Truc Phuong Nguyen		NEXT INSPECTION DATE March 13, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order, Issue Closure Order	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 = 95

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four large pots of pho broth stock cooling on the floor. Ice in ice wands have already melted; temperatures noted at 60C. Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Use an ice bath for the broths. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following foods were stored at room temperature: - bean sprouts - cut limes - basil leaves - eggs Corrective Action(s): Potentially hazardous foods must not be kept at room temperatures. All these foods must be stored in the cooler, or used within 2 hours (must be time stamped). These foods must not be returned to the cooler. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) CLOSURE ORDER ISSUED - high temperature dishwasher is only able to reach 64C at final rinse cycle after several attempts. 2) Wiping cloths not stored in sanitizer when not in use. Corrective Action(s): 1) Repair or replace dishwasher so that it is able to achieve 71C at the final rinse cycle 2) Wiping cloths must be stored in sanitizer when not in use. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Sole handwashing station at cookline used for food preparation. Corrective Action(s): This sink is for handwashing ONLY. Do not use this for any other purpose. CORRECTION ORDER ISSUED. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen food thawing at room temperature. Corrective Action(s): Frozen foods must thaw in the cooler overnight, or under cold running water. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tuck tape noted on: - food containers - ice wands - fridge handles Corrective Action(s): Remove tape. Tape must not be used as it is not easily washed or cleaned. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher unable to reach 71C at final rinse cycle after several attempts. Corrective Action(s): Repair or replace dishwasher so that it is able to achieve at least 71C at the final rinse cycle. Violation Score: 15

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

Comments

CLOSURE ORDER ISSUED General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm in spray bottle > ensure all wiping cloths are stored in sanitizer when not in use Temperatures: - display cooler: 3C - freezer behind door: -22C - small prep cooler: 4C - two door glass cooler: 3C - walk-in cooler: 4C - upright freezer (single): -17C - upright freezer (left): -22C - upright freezer (right): -20C - hot held rice: >60C