INSPECTION REPORT Health Protection JKWK-BEETPQ

PREMISES NAME Ha Vietnamese Cafe		Tel: (604) 438-4818 Fax:
PREMISES ADDRESS 28 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE July 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ha Duong		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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Linens were used to dry cuterly at front counter. The linens were used several times and not renewed per use or sanitized per use. Reusing linens for drying is not acceptable. Corrective Action(s): Do not resuse linens to dry utensils. All dishes and utensils should be washed, rinsed, sanitized then air dried. Linens were placed in sanitizer. Utensils sanitized in dishwasher. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hot and cold running water. Hand washing sink in use with liquid soap, paper towels and warm running water. Front counter chest freezer: frozen meat -12C. Service cooler: Lemon, limes and nonperishable 12C. White bar cooler: creams 3.5C Stand up freezer: -6C meats Stand up glass cooler: 4.0C beef balls. Grill cooler: Diced vegetables at 4.0C, bottom at 3.8C sauces. 2 compartment cooler: 4C sliced meats and salads. Storage cooler at 4.0C bean sprouts. Storage chest freezer -18C bread. Rice cooking unit at 68C. Chicken steaks on counter at 88C and served within 20 minutes. Microwave is used to reheat chicken. Note: Ensure to fully cook chicken the first time to 74C on the grill or stove before the reheating step in the microwave. Microwaves cannot adequately cook raw protein safely. Dish washer final rinse at 76.2C at the plate as per min/max probe. Operator probe read 78.1C. Operator is now taking regular temperature checks of this dishwasher unit - good. Washrooms are sanitary with fully stocked hand sinks. Sanitizer buckets at above 300 ppm chlorine. Premise in general is sanitary. No signs of pests at the time of inspection. Valid Permit in visible location. Education on written time stamping rush food prep items at room temperature, such bean sprouts, cooked chicken steaks, diced vegetables and rice noodles, given to operator. Potentially hazardous foods left out for more than 2 hours in the danger zone will have to be discarded.