INSPECTION REPORT Health Protection ABAI-B2LT3V

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE July 12, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE July 26, 2018
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 = 48

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted reconstituted noodles and carton of eggs out at room temperature - discarded at time of inspection. Corrective Action(s): Ensure all potentially hazardous foods are kept at 4C or less (in the cooler unit on small amounts on ice). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) No sanitizer available in the front drink making area. B) Noted several large pots still on site that are not able to be put through the dishwasher or submerged in the two compartment sink. Corrective Action(s): A) Ensure sanitizer is readily available in all food preparation/handling areas. B) Remove large pots from premises as they are not able to be properly washed/sanitized. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in the drink making area had empty pop bottles in it and both hand wash stations in the kitchen were blocked which equipment. Corrective Action(s): Ensure all hand wash stations are unobstructed and fully accessible at all times. Violation Score: 25

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted foods in the walk in cooler being stored in white RONA plastic bins and covered with garbage bag. Corrective Action(s): Only use proper food grade equipment to store/cover foods. Violation Score: 3

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. No concerns with accessibility to the hand sink in the upstairs sandwich making area or beside ice machine. See violation code 401 re: obstruction of hand sink in drink making area and kitchen - All coolers 4C or less (walk in, prep coolers...etc) - 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). - Meat slicer appeared clean at time of inspection. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. - Quat sanitizer 200ppm in spray bottle, in container with cloths submerged and at source dispenser. See violation code 302A re: sanitizer being readily available in each food preparation/handling station - Test strips available to verify concentration of sanitizer solution. - High temperature dishwasher achieved 72.5C