Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-B6JUE4
PREMISES NAME
Broken Rice Vietnamese Restaurant		Tel: (604) 558-3838
Fax:
PREMISES ADDRESS
4088 Hastings St
Burnaby, BC V5C 2H9		INSPECTION DATE
November 15, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Phan Thi Xi & Nguyen Van Hiet		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- No perishable fresh or frozen foods were stored at room temperature during follow up inspection.
- Operator stated that the sausage, fried onion and shrimp at the rolls station will be kept in the cooler unit. Bean sprouts will be kept in the cooler unit except during lunch rush which is estimated to be at 12 noon to 2pm and the bean sprouts will be kept on ice.
- All equipment stored off the ground and in sanitary condition
- Sanitizer available with wiping cloths submerged
- All hand wash stations were fully equipped and unobstructed
- All foods were protected at time of inspection. No food preparation taking place in mop sink or hand sinks.
- Observed proper thawing of shrimp under cold running water in food preparation sink at time of inspection
- Staff member was using ice wand to cool pot of warm broth at time of inspection. Reviewed proper cooling procedures - no concerns.
- Required cleaning has been completed. Last copy of pest report has been received and reviewed. Minor pest activity has been noted on pest control reports. Ensure all recommendations made by pest control technician are being followed. Continue to monitor for new activity and maintain a high level of sanitation. Locate and seal all entry points.