INSPECTION REPORT Health Protection ABAI-BG4STY

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE September 17, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the new small refrigerator beside the cookline at 10C with eggs stored inside. Discard eggs. Corrective Action(s): Repair/replace fridge (highly suggest obtaining a commercial cooler and not a domestic one). Ensure all cold potentially hazardous foods are stored at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Container of sanitizer in the upstairs area appeared murky. Staff said it is changed every 2-3 hours. Corrective Action(s): Ensure sanitizer solution is changed regularly to ensure it is clean and at adequate concentrations (ie. suggest every 1-2 hours) Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Hand wash station in the middle of the kitchen was half covered by a tray. There is also food containers stacked on the floor in front of the hand sink which does not make the access convenient. B) Two chairs were blocking the access to the hand sink in the upstairs area. Corrective Action(s): Ensure hand wash stations are unobstructed and accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted several open food items (raw spring rolls bring assembled, raw spring rolls being deep fried, cut up green onions...etc) being prepared at time of inspection and being stored on a tray that is placed on a crate beside the work counter. The crates are not high enough to keep the food off the ground and protected from foot traffic in the kitchen around the open foods. B) Noted container of thawing beef on counter beside prep sink full of soaking lettuce. Corrective Action(s): A) Keep all uncovered food that is being prepared stored on counters. B) Keep all raw meats store separate and away from ready to eat foods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted large container of partially thawed beef in cold water thawing at room temperature. Food prep sink was being used to wash lettuce at time of inspection. Corrective Action(s): Staff member returned beef to cooler unit at time of inspection. Ensure potentially hazardous foods are thawed at 4C or less under cold running water or overnight in cooler unit. Violation Score: 1 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Noted two containers of formed spring rolls (frozen) out a room temperature. One was closed and under the counter and one was open and on top of the counter. Corrective Action(s): Do not store potentially hazardous foods at room temperature. Operator confirmed with staff that spring rolls are cooked from frozen and do not need to be thawed. If the spring rolls need to be thawed then ensure this is done at 4C or less in the cooler unit. Do not thaw at room temperature. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted some dropped food in the kitchen work areas and along the perimeter of the walls under and behind the large equipment (ie. coolers, work tables, cookline) and spilled food debris in the dry storage area. Corrective Action(s): Do a thorough cleaning in the above noted areas and focus on the hard to reach areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted several containers of food items in the walk in freezer stored in garbage bags. B) Noted a strainer of noodles being stored in a plastic shopping bag Corrective Action(s): A) Do not store foods in garbage bags. Only use food grade bags. B) Shopping bags are single use items that are to be discarded after use. They can't be cleaned and sanitized. Use proper food grade containers to store foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A) Wall mounted dispenser at the hand sink by the ice machine was broken. Soap in a pump style dispenser was available at the hand sink. B) New cooler unit has been added beside cookline to store eggs. Unit was at 10C. Corrective Action(s): A) Repair/replace broken wall mounted dispenser at the hand sink by the ice machine. B) Repair/replace new cooler unit beside cookline. Do not store potentially hazardous foods in this unit unless it is able to maintain 4C or less. Violation Score: 3

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

Comments

- All hand wash stations had soap, paper towel, hot and cold running water. See violation code 401 re: accessibility - All coolers with the exception of the new small cooler added beside the cookline (see violation code 308) were at 4C or less (ie. walk in cooler, prep cooler units...etc). - Small amount of bean sprouts for immediate use stored on ice at time of inspection - Hot holding of rice in rice cooker and broths on the stove all higher than 60C. - Ice machine appeared clean with scoop for ice stored outside of the ice - No obvious signs of pest activity noted. - Operator has added bubble tea to the upstairs sandwich area. Premises had submitted floor plans, food safety plans and sanitation plans to add this to menu. Reminded staff that the rinse sink is not to be used to wash food equipment (ie. blender). They are to be collected in a bin and taken to the dishwasher downstairs to be properly washed and sanitized as needed or once every 4 hours. - Sanitizer at all work stations except for the upstairs area (see violation code 302) was at 200ppm quat. Sanitizer at dispenser was at 200ppm. - High temperature dishwasher achieved 71.3C (with min/max probe thermometer). ** Note discussed operational issues with operator. The premises does not appear to be able to accommodate advanced prep at the cookline while service is taking place (ie. spring rolls). Advanced prep (ie. cooking and cooler, thawing for next day use...etc) should be done before or after premises starts food service. Also discussed open trays of food on crates. Operator to look into adding more counter space and submitting floor plans for this formal approval. Operator to discuss all other operational issues noted in this inspection report with all staff.