INSPECTION REPORT Health Protection JSAS-D9TQ99

PREMISES NAME Vina		Tel: (604) 437-8462 Fax: (604) 430-9816
PREMISES ADDRESS 316 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 7, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor To		NEXT INSPECTION DATE October 15, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Back kitchen prep cooler - food inserts 8 - 16 C Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety. Product discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Hot holding unit - utensils in use stored in insert of stagnant water (10 C) Corrective Action(s): Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine - residue build-up on interior surfaces. Front service area - floor - debris in corners under ice machine, hot holding unit and front display cooler. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back kitchen prep cooler 8 - 16 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Note: Ensure sinks are filled to fully submerge dishware. Dilute bleach sanitizer (100 ppm chlorine) container prepared in back kitchen area and front service counter for wiping rag storage. Walk-in Cooler 2 C, beef pho stock (big) 67 C, beef pho stock (small) 69 C, chicken pho 78 C, chicken pho 75C front prep cooler 4 C, beverage display cooler 4 C, front hot holding inserts 76 - 80 C, storage room: chest freezers (left to right): -9 C, -8 C, 2 door upright freezer -5 C Cooked beef cooling records maintained.