INSPECTION REPORT Health Protection SSZO-AY6NMX

PREMISES NAME Ha Vietnamese Cafe		Tel: (604) 438-4818 Fax:
PREMISES ADDRESS 28 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE April 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ha Duong		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of cooked rice noted at room temperature. Temperature is measured to be 22.1oC. Operator indicated rice has been out at room temperature overnight. Corrective Action(s): Do not keep any perishable items at room temperature overnight. Rice discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Noted staff handling a container of raw meat on the floor 2. Raw meat noted storing on top of read-to-eat foods in 2-door undercounter cooler 3. Some foods noted not covered in coolers Corrective Action(s): Follow proper storage methods: foods should be covered, and raw meats stored below ready-to-eat foods to avoid contamination. Staff must not handle any food on floor. Food must be handled, prepared, processed on proper work tables. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A bucket of frozen meat and a box of frozen tripe noted thawing at room temperature Corrective Action(s): Following proper thawing methods: in cooler; in cold running water, or in microwave Violation Score: 3

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

Comments

Health permit is posted 2-door undercounter cooler: 4oC Single door cooler in kitchen: 3.4oC Single door cooler in room: 4oC Small beverage cooler at front: 3.9oC Single door cooler at front: 12.9oC (whole vegetables only) Freezers: -11oC to -18oC No hot holding at time of visit (facility just opened for operation) Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in buckets noted, at least 100ppm chlorine noted Note: Facility currently only has a 2-compartment sink in kitchen. The sinks serve as a handwashing station, prep, sinks, and also dishwashing sinks. Dishwasher is located at the front by cashier, with only a handwashing station nearby. It is not acceptable to only have one 2-compartment sink to serve all three purposes. Due to operational needs, operator is required to at least add one 2-compartment sink by dishwasher, and one handwashing station in the kitchen. Preparation space is also a problem in kitchen, hence staff has no choice but to handle food on the floor. Operator will need to come up with a plan to tackle the issues.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AY6NMX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment