INSPECTION REPORT Health Protection ZDER-C22SWG

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE April 8, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE April 14, 2021
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 = 77

Critical Hazards: Total Number: 6

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Large can of tomato paste noted in walk in cooler with heavy mold growth. Corrective Action(s): Ensure all food is rotated and consumed before they go off / go bad. Mold growth is an indication of contamination and time to allow for that growth. Look over food products and discard all spoiled and damaged items. Also do not keep food in an opened can. Once open transfer food into a seal able container and keep at or below 4 C. *Can discarded during inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked meat and spring rolls cooled at room temp next to cooking equipment. Corrective Action(s): Ensure all hot food requiring cooling is rapidly cooled and then stored at or below 4 C until needed. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked noodles stored at room temp besides microwave 2. Spring rolls left in container next to cooking equipment left at room temp. 3. Large pork belly thawing over night at room temp in prep cooler Corrective Action(s): Do not keep cooked foods at room temp, keep at or below 4 C in cooler. Relocate into cooler if under 2 hours outside of cooler otherwise discard. Ensure all thawed foods are left in cooler over night and not at room temp. **Discarded during inspection Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Large clean pot stored on the ground across from cooking equipment Corrective Action(s): Ensure all clean dishware is stored in a sanitary area. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 3 comp manual dish washing not properly demonstrated 2. No sanitizer available at front or back of house 3. Degreaser solution being used as sanitizer solution 4. 1 plug available for manual dishwashing 5. Meat slicer - debris build up on back of blade. Corrective Action(s): Ensure staff are trained for proper manual dishwashing: 1. Wash (detergent & hot water) 2. Rinse 3. Sanitize (100 ppm chlorine solution) 4. Air dry Ensure 3 plugs are available for proper dishwashing for filling compartments. Ensure 100 -200 ppm chlorine solution is available in labelled sanitizer bottles at front and back of house with clean wiping cloths. Degreaser is not a "sanitizer" - train staff on proper sanitizer use and preparation. Correction date: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No soap available in dispenser for back hand sink. Corrective Action(s): Ensure soap is available within arms reach of each handsink. Re-locate soap dispenser. Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large pork belly left in prep sink over night to thaw - noted at 19 C. Corrective Action(s): Ensure all frozen foods are thawed in a cooler over night or under cold running water. Do not thaw at room temperature and leave out over night. *Discarded during inspection Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Under cooking line - build up of food debris and grease 2. Commercial vent hood (removable panels)- oil and grease build up. Last service Sept 2020 and next service was Dec 2020. 3. Walk in cooler shelves - dirty cardboard liners - food debris and spillage Corrective Action(s): Ensure all areas noted above are cleaned routinely to prevent build up and attract pests. Correction date: 1 weeks Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Card board liners noted in walk in cooler with grease stains and food debris. 2. Wooden cart with stains and food debris noted in cooler Corrective Action(s): Ensure all materials in premises is smooth, durable, easy to clean and non-absorbent. Remove all cardboard liners off shelves and paint or seal and clean wooden cart. Correction date: 3 days Violation Score: 3

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

Comments

Routine: Back Handsink stocked with hot & cold running water and paper towel (**violation noted above) Walk-in cooler 3 C Prep cooler, insert level 3 C; 4 C Chest freezers: -15 C / -16 C Front: Handsink fully stocked with hot & cold running water, liquid soap and paper towel Undercounter glass display 3 C Salad table undercounter 4 C Steam table: 60 C to 62 C Rice: 67 C Ice machine in sanitary condition Scoops stored in water changed every hour - water is noted to be hot during inspection. Reviewed ice bath option for rice scoops Permit posted **Report emailed to operator due to covid-19