INSPECTION REPORT Health Protection LKIM-BBJNCK

PREMISES NAME Vina		Tel: (604) 338-8765 Fax:
PREMISES ADDRESS 1413 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Adam Lee		NEXT INSPECTION DATE April 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth not cooled according to proper methods. Some buckets found to be stacked on top of each other, lids on two buckets. Broth from yesterday 7pm found to be at temperatures exceeding 4 degrees Celsius at 2pm the following day. Broth in 4 buckets measured to have internal temperatures of 7.9, 8.2, 11.9 and 11.9. CORRECTED DURING INSPECTION - discussed with staff. Staff to no longer place broth in large buckets. . Corrective Action(s): When cooling broth ensure small containers are used and that they are NOT stacked and lids are open to allow for hot air to escape. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buckets of broth observed to be at temperatures exceeding 4 degrees Celsius stored overnight in walk in cooler (inspection occurred approximately at 1400). CORRECTED DURING INSPECTION. Items discarded. . Corrective Action(s): . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink blocked during inspection due to use of bubble tea blender and lack of adequate counter for rolling of spring rolls at the same time. This has been a repeat violation. Discussed with staff CORRECTED DURING INSPECTION - Possible solution involves rearranging work space. This occurred during inspection. Bubble tea items were moved to shelf above and microwaves were moved across to accommodate for bubble tea resulting in freeing up limited counter space for food preparation. . Corrective Action(s): The facility must find a suitable location or deny the use of bubble tea equipment. Facility was not initially approved to make Bubble tea and lacks adequate space. DO NOT continue to block handsink with food preparation. Rearranging work space will help to free up valuable work space. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings found in Storage room 4. . Corrective Action(s): Inform pest technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Sugar and rice noodles outside of pest proof containers in dry storage room SR 4. . Corrective Action(s): Relocate all sugar and rice noodles into dry storage area. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rat droppings found on floor of SR4 storage room 4. . Corrective Action(s): Clean and sanitize using 200ppm Chlorine or equivalent. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with up to date FoodSafe. Corrective Action(s): One staff member MUST have FoodSafe training or equivalent. The staff member to take FoodSafe training ideally works in back kitchen. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blend rinsed after each use and washed and sanitized after every 2 hours according to staff - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. Health inspector to return of Friday to assess Bubble tea area and to ensure Broth is cooled properly.