INSPECTION REPORT Health Protection KLIU-D3QUMC

PREMISES NAME Broken Rice Vietnamese Restaurant		Tel: (604) 558-3838 Fax:
PREMISES ADDRESS 4088 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE March 26, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Phan Thi Xi & Nguyen Van Hiet		NEXT INSPECTION DATE 3 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of rehydrating noodles was stored on a shelving rack. These were rehydrating to be used later today. Corrective Action(s): All rehydrated foods are potentially hazardous that require refrigeration at 4C or colder. > Operator moved the container into cooler at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer bucket at the cook line had 0ppm chlorine. In-use wiping cloths were submerged in this solution. Corrective Action(s): Operator remade bleach solution to 200ppm chlorine. Sanitizer solutions that are heavily used and appear cloudy should be remade in the middle of the day. Use test strips to verify the concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink next to dishwashing was obstructed at start of inspection by a large stock pot stored in front of the basin. Corrective Action(s): Relocated stock pot. Do not obstruct handwashing stations. There must be clear access to handsinks at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) In both 2-door coolers, observed raw meats stored above and next to cooked food items. 2) Rice scoops were stored in room temperature water. Corrective Action(s): 1) Reorganize stored foods so that raw meats are BELOW and on a separate shelf from cooked items or raw vegetables that will not be cooked again. 2) Rice scoops must be stored on ice or dry. Date to be corrected by: end of day today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 2 door bar cooler at server station had air temperature of 9.7C. Corrective Action(s): All potentially hazardous foods were moved to other working coolers while operator adjusted the temperautre of the cooler. Temperautre came down to 1.5C at the end of the inspection after adjustments. Keep the temperature at this setting moving forward. If food is starting to freeze, adjust only SLIGHTLY. Potentially hazardous foods may now be stored in this cooler. Violation Score: 3

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

Comments

Routine > Running hot and cold water is available. > Handwash stations are fully supplied with liquid soap and paper towels. See violation 401 regarding obstruction to handsink. > High temperature dishwasher had final rinse temperature of 77.9C at the plate level. > 200ppm bleach solution readily available in spray bottles for front of the house and 1 in the kitchen. See violation 302 regarding sanitizer bucket at the cook line. > All coolers measured 4C or colder. > Facility does not have cook line prep coolers. There are 2 stations each with an ice well used to store inserts during rush hours. > At the start of inspection at 2:45PM, the inserts that were on ice ranged from 7C to 14C. Staff informed they were taken out at 1PM and returned them all to coolers immediately. > Do not store potentially hazardous foods at room temperature for more than 2 hours. If more than 2 hours, any remaining items MUST be discarded. > All freezers measured -18C or colder. > Hot holding (rice, beef shanks): measured 60C or hotter. > Beef shanks are cooked, cooled, then portioned into ziploc bags for cold storage. About 4 individual portions are taken out from the cooler and placed into a crock pot at the start of the day to reheat. Once reheated, crock pot setting is switched to "keep warm" for hot holding - temperature measured was 63C. Upon order, shanks are cooked again on the stove before serving. > Most food items were covered and protected from contamination. See violation 209 regarding food organization. > No signs of pests at time of inspection. > Pest control contract is in place with Terminix. Visits are once a month now, down from 2 times a week. > Frequency will need to increase to once a week if there is pest activity noted. > FoodSafe level 1 requirements met - staff has certificate valid until Aug 2, 2026. > Health permit is posted. Note: there are a few tiles in the kitchen that are broken. These will need to eventually be filled in and sanded down so that the floor is smooth and non-porous, OR entirely replaced. Discussed planned renovations for the kitchen. New stainless shelving has already been installed in the kitchen. > More stainless steel shelves is planned to be installed in the server/bar area. > Prep coolers will eventually replace the 2 ice wells stations at the cook line.