INSPECTION REPORT Health Protection LKIM-C6VRQA

PREMISES NAME The Viet Noodle Guy		Tel: (604) 336-4888 Fax:
PREMISES ADDRESS 1902 Rosser Ave Burnaby, BC V5C 3Z2		INSPECTION DATE September 15, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lynda Pham		NEXT INSPECTION DATE September 22, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat items observed to be stored outside of hot holding or cold holding units. CORRECTED DURING INSPECTION - items relocated to cooler units. . Corrective Action(s): Obtain hot holding unit for those cooked meat items that need to be hot held during lunch rush/dinner rush. Do not leave cooked meats stored outside of hot holding units or cold holding units for indefinite time periods. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat tongs for Banh Mi in upstairs kitchen kept used in container for indefinite time periods. Sanitizer solution in one bucket found to be at concentrations less than 200ppm QUAT. CORRECTED DURING INSPECTION -item replaced. . Corrective Action(s): Transfer tongs to hot holding unit to maintain temperatures of 60 degrees Celsius. OR Clean and Sanitize every 2-4 hours. Due to the staff being busy during the day it is the recommendation of the EHO that the tongs remain inside hot holding unit as staff may not always be able or remember to clean and sanitize the tongs after the 4 hours. Ensure all sanitizer solution is changed throughout the day as necessary. Facility is very busy and uses sanitizer. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap dispensing unit jammed during inspection. CORRECTED DURING INSPECTION - item repaired. . Corrective Action(s): Ensure all hand sinks are adequately supplied. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found throughout facility on floors and in cupboards (specifically upstairs, cupboards in Banh Mi area and staff area). Pest Control Company actively onsite. Holes have all been sealed. . Corrective Action(s): Have area in open ceiling inspected with flashlight for any additional potential entry points and seal if possible. EHO unable to locate any additional holes that have not been sealed in kitchen areas. Only open ceiling remains to be inspected (however can not be inspected by EHO due to access) . Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Ensure all areas affected by rodent droppings have been adequately cleaned and sanitized. This includes, but is not limited to, the following areas: - Upstairs Banh Mi area cupboards - Upstairs Staff room floor - Floor of kitchen and storage downstairs . .. Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (71) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - 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 cooling techniques observed for PHO - EXCELLENT WORK! CONTINUE THIS! - All food items covered in cooler and freezer units - Hair restraints in use - hair nets observed - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bubble Tea blenders in good sanitary condition - staff able to describe cleaning and sanitizing after 4 hours - Bubble Tea pearls held for 4 hours and then discarded - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 Related: - Vaccine Passports currently checked; Signs posted outside and inside of restaurant