INSPECTION REPORT Health Protection RWOG-C3YUBP

PREMISES NAME Bun Rieu Phuong Nam		Tel: (604) 522-0500 Fax:
PREMISES ADDRESS 7405 Edmonds St Burnaby, BC V3N 1B1		INSPECTION DATE June 14, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Thi Truc Phuong Nguyen		NEXT INSPECTION DATE June 21, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large pots of pho broth was being cooled at room temperature; both measured above 60C. Corrective Action(s): Foods must be cooled: 1) using an ice wand 2) in a sink filled with cold water, and the food is continuously stirred Foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less Operator began to cool broth in sink at time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts and parsley stored at room temperature in water. Corrective Action(s): Store sprouts and parsley in one of the following manners: - in the display cooler up front - in ice water, and change the ice water every 2 hours; temperatures must be constantly monitored to ensure it stays at 4C or below Ice added at time of inspection. Ensure that time and temperature are being tracked. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Two pho broth pots stored directly on the floor 2) Raw meat stored above vegetables in the walk-in cooler 3) Scoops stored directly in the dry ingredients Corrective Action(s): 1) Food must be stored at least 6 inches or 15 cm off the ground 2) Raw meat must be stored below vegetables and ready to eat foods 3) Scoops must not be stored directly in the ingredients to prevent cross-contamination. Violation Score: 15

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - a second handwashing station has been installed behind the ice machine; ensure that staff are able to access this for easy handwashing - kitchen sanitizer measured >200ppm chlorine > use a solution of 5mL bleach in 2.5L of water for a 100-200ppm solution - fish fillets thawing in food prep sink in the kitchen. Ensure that the water is constantly running OR the water is changed out every 30 minutes. - ice machine appears sanitary; ice scoop stored up and out of ice - meat slicer appears sanitary - vent hood to be serviced July 2021 - dishwasher reached 72C at the final rinse cycle after several rinses > obtain waterproof thermometer to check temperatures prior to washing > operator states that it is turned on and warmed up in the afternoon > as the dishwasher takes time to warm up, turn this item on in the morning Temperatures: - display cooler: 3.7C - freezer behind door: -15C - sliding glass cooler: 3.9C * - prep cooler: 4C ** - walk-in cooler: 3.6C - upright cooler: -3C - upright freezer (left): -16C - upright freezer (right): -13C - hot held rice (both pots): >60C * sliding glass cooler slow to reach temperature. Monitor and have technician check this appliance ** ensure lid is closed so the temperature of the ingredients in the inserts do not rise above 4C Report not signed due to COVID-19 protocol. Report printed for operator at time of inspection.