INSPECTION REPORT Health Protection VIPP-B9ARPS

PREMISES NAME Vina Lougheed		Tel: (604) 428-0110 Fax: (604) 925-8368
PREMISES ADDRESS 907 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE February 11, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) John Hui		NEXT INSPECTION DATE February 25, 2019
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: High (≥30) Total Score = 54

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice noodles and chow mein 35-48C on counter top. Food had not exceeded the 2 hours limit. Corrective Action(s): Operator was directed to transfer food into smaller portioned containers and place into cooler to cool food down quicker. ***Monitor time/temperature of cooling cooked foods: 60C to 20C within 2 hours, then further 20 to 4C witin 4 hours. ***Cool cooked foods in smaller portions, swallow trays, ice bath, and stir food often to allow heat escape. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of bean sprouts stored in room temperature and salad rolls 20C in front inserts. Foods had not exceeded the two hour limit Corrective Action(s): ***Potentially hazardous foods stored in the danger zoner 4C-60C are to be used within 2 hours or discard after. ***Only take out small portions of food in from the cooler, and replenish more food when needed. ***Advised staff to use a digital timer to track time. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food containers stored directly on floor in walk-in cooler, and kitchen area 2. A bucket stored on the floor was then placed onto the food prep counter. No direct contamination of food observed. 3. Cleaned food utensils and equipment were drying/stored under the dishwashing sinks. Corrective Action(s): 1. Do not store food containers on the floor (2 days). 2. Staff was directed to clean/sanitize counter top 3. Store cleaned food utensils and equipment in a sanitary manner to protect from contamination (1 day). Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizing solution was not readily available in the kitchen during operations. Sanitizing solution at the front was too strong (>200 ppm bleach). 2. Food debris observed on hard-to-reach areas on the meat slicer. Corrective Action(s): 1. ***Use 1 tsp bleach per 1 litre water to create a bleach sanitizing solution of 100 - 200 ppm. ***Purchase an instrument for accurate measurement (ex. teaspoons and tablespoons). Operatore created 100-200 ppm bleach solution at the front and kitchen. 2. Clean and sanitize all parts of the meat slicer more thoroughly (immediately or prior to use). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two garbage bins were placed in front of the kitchen handwash station. Corrective Action(s): Garbage bins were relocate to allow easy access to handwash station, as directed. ***Do not obstruct easy access to use the handwash station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Plastic milk crates were used as shelving/containers throughout the premises. 2. Shelving at the dishwashing area was not adequate and installed in location that was hard to access Corrective Action(s): 1. Install more proper shelving at least 15 cm above ground level for (1 month): - Walk-in cooler - Cooking area - Back storage room 2. Re-adjust the height of the shelving, and install more shelving at the dishwashing area to accomodate the amount of dishware (2 weeks). Violation Score: 9

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

Comments

- Handwash stations fully equipped with hot/cold running water, soap, paper towels - Cooler units 4C or below - Hot held soup in the kitchen and food at the front above 60C. - Staff explained the 3 compartment dishwashing method - No signs of pest activity at the time of inspection ***Organize and tidy up the supplies and dry goods in the back storage room ***Clean the chest freezers