Skip to content
Loading map…

Bun Rieu Phuong Nam

7405 Edmonds St, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pot of soup recently cooked (at 64 deg C) was placed close to the floor by the back door.
      • Corrective Action(s): Do not put any foods/soups close to the floor as dirt or debris can be kicked up into the pot by accident. Soup was moved.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Peeled onions left out overnight in bin
      • Corrective Action(s): Discard food items. Once onions are peeled, they must either be served, cooked, or refrigerated.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not able to achieve 71 deg C at the dish level. (consistently at 68 or 69 deg C). As discussed, 71 deg C is the bare minimum your dishwasher needs to achieved to kill bacteria on dishes. It should read 82 deg C at the manifold and ideally achieve a temperature greater than 71 deg C at the dish level as you will be running the dishwasher repeatedly throughout the day.
      • Corrective Action(s): Repair dishwasher. In the meantime, you can use the dishwasher to wash dishes with soap/water, and then use your 2 compartment sink to sanitize dishes (use 1/2 tsp bleach per 1 liter of water -- fill sink to the top and submerse dishes)
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is not able to achieve 71 deg C (at the dish level inside). It should be at least 82 deg C at the manifold
      • Corrective Action(s): Repair dishwasher until it can maintain 71 deg C at the dish level.
      • Correct by: immediately
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered tray of foods in walk in cooler (fish cake, etc) that was stored underneath shelves that had carboard boxes on top
      • Corrective Action(s): Cover foods to protect them from potential contamination (ie. from carboard boxes, etc above)
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in front area was obstructed by the plastic jug which staff use.
      • Corrective Action(s): Do not store plastic jug in this sink. Leave this sink empty at all times so it is available for handwashing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Large pots of soup in walk in cooler not covered
      • Corrective Action(s): Cover all food items in your walk in cooler to prevent physical contamination
      • Correct by: immediately
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door observed to be open.
      • Corrective Action(s): Operator closed back door at the time of inspection.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut lettuce observed to be kept in room temperature mixed with ice.
      • Corrective Action(s): Do not keep cut vegetables in room temp. Cut vegetables were relocated to coolers at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 5 cockroaches observed by the electrical outlet above the white cooler at the time of inspection. Previous pest control report states 3 mice caught in traps under the stove. Operator reports pest control services provided on a routine basis every 3 weeks.
      • Corrective Action(s): Called Pest control company to ask for professional opinion on what frequency inspection is required to resolve the pest control issue. Pest control company recommended weekly service for 1-2 months.
      • Increase service frequency to weekly services for at least 6 weeks unless pest control company concludes frequency can revert back to every three weeks before the 6 weeks passes.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): 1) Broth pots observed to be cooling directly on floor level
      • 2) Back screen door observed to be ajar
      • Corrective Action(s): 1) Operator relocated pots into walk in cooler
      • 2) Back door closed at the time of inspection. DO NOT LEAVE IT OPEN.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High termperature dishwasher final rinse measured to be at 64C on dish surface
      • Corrective Action(s): Single Use Utensils only for customers. Continue to perform alternative dishware washing method for your kitchen utensils, pots, and pans.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher had a final rinse of 64C on dish surface.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to reach 71C on dish surface during final rinse.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  10. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator reported dishwasher is working, but after 4 runs it only is able to reach 68C on final rinse
      • Corrective Action(s): SINGLE USE UTENSILS ONLY. Ensure to continue to perform final sanitation step in the 2 compartment sink with sanitizer.
      • Date To Be Corrected:
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher only reachs 68C on dish surface during final rinse after 1 hour of power and 4 cycles.
      • Corrective Action(s): Repair/replace dishwasher so that it is able to produce at least 71C on dish surface during final rinse.
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse measured to be at 65C on dish surface on the third run (first run: 62C; Second run: 63C)
      • Corrective Action(s): SINGLE USE UTENSILS ONLY
      • Ensure to perform althernative dishware washing for all kitchen utensils
      • 1. Scrub food
      • 2. Run dishes in high temperature dishwasher
      • 3. Submerge all dishes in 50 ppm bleach water in the 2 compartment sink
      • 4. Air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw eggs observed to be kept ontop of produce for salad
      • 2) Onions kept on floor
      • 3) Ice scoop kept inside the ice machine
      • Corrective Action(s): 1) Ensure to keep raw proteins on bottom shelf
      • 2) Ensure to keep food off floor level
      • 3) Ice scoop removed from ice bin. Ensure to keep ice scoop outside the bin so that the handle does not touch the food.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Food debris observed ontop of the single use paper towel dispenser outside the kitchen.
      • 2) Dust and debris observed on fan guard in the walk in cooler.
      • Corrective Action(s): Ensure the above areas are cleaned and sanitized
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinse measures to be at 65C on dish surface on the third run.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to product at least 71C on dish surface during final rinse.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings still observed in the back storage room. Three mice caught in tincat trap.
      • Corrective Action(s): Clean up the droppings using appropriate disinfectants (ie 1:10 bleach dilution). The operator must submit a new contract with a professional pest control company that shows the targeted pests and frequency of inspection.
      • Correct by: One week.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bean sprouts and chopped lettuce stored at room temperature. This is a repeat violation.
      • - Double stacking in inserts of the prep cooler.
      • Corrective Action(s): Store bean sprouts and chopped lettuce in ice water and change out the water routinely.
      • - Do not double stack.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Front handwashing station is blocked by an ice machine.
      • - There is no paper towel dispenser or paper towels at the front handwashing station.
      • Corrective Action(s): - Relocate the ice machine. The handwashing station must be easily accessible.
      • - Install paper towel dispenser at the front handwashing station. This is required to properly wash and dry hands prior to handling food (ie smoothies, toppings).
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen raw meat being thawed inside a plastic bucket at room temperature. This is a repeat violation.
      • Corrective Action(s): Thaw frozen meats inside the cooler at < or = 4C or over cold running water.
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Live cockroaches on sticky traps.
      • - Mouse droppings in the dry storage area.
      • Corrective Action(s): - Replace the sticky traps.
      • - Clean up the mouse droppings using appropriate sanitizer (ie 1:10 dilution bleach).
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator is implementing own pest control system. However, there are inadequate control measures (ie traps) inside the main kitchen. There are signs of pest activity throughout the kitchen (ie mouse droppings, dead cockroaches).
      • Corrective Action(s): Hire a professional pest control company for a full assessment and control measures. Regular inspection is required (ie monthly, biweekly). Keep pest control summary reports on-site for review by the health inspector. Once pest activity is manageable, operator may implement own pest management system.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Four large pots of pho broth stock cooling on the floor. Ice in ice wands have already melted; temperatures noted at 60C.
      • Corrective Action(s): Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Use an ice bath for the broths.
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • The following foods were stored at room temperature:
      • - bean sprouts
      • - cut limes
      • - basil leaves
      • - eggs
      • Corrective Action(s): Potentially hazardous foods must not be kept at room temperatures. All these foods must be stored in the cooler, or used within 2 hours (must be time stamped). These foods must not be returned to the cooler.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) CLOSURE ORDER ISSUED - high temperature dishwasher is only able to reach 64C at final rinse cycle after several attempts.
      • 2) Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s):
      • 1) Repair or replace dishwasher so that it is able to achieve 71C at the final rinse cycle
      • 2) Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Sole handwashing station at cookline used for food preparation.
      • Corrective Action(s): This sink is for handwashing ONLY. Do not use this for any other purpose. CORRECTION ORDER ISSUED.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen food thawing at room temperature.
      • Corrective Action(s): Frozen foods must thaw in the cooler overnight, or under cold running water.
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Tuck tape noted on:
      • - food containers
      • - ice wands
      • - fridge handles
      • Corrective Action(s): Remove tape. Tape must not be used as it is not easily washed or cleaned.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach 71C at final rinse cycle after several attempts.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to achieve at least 71C at the final rinse cycle.
      • Violation Score: 15
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation:
      • 1) Food in walk-in cooler measured 9C
      • 2) Food in two door glass cooler measured 9C
      • 3) Bean sprouts measured 22C in water.
      • Corrective Action(s):
      • 1 + 2) Discard all potentially hazardous foods.
      • 3) Bean sprouts must be kept at 4C or colder. Use ice water (change ice water hourly, or use display cooler).
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station at prep line did not have soap; sink basin had other kitchen utensils.
      • Corrective Action(s): This sink is for handwashing only. Do not prepare food at this sink. It must be fully stocked at all times.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: 2 boxes of frozen basa fillets left at room temperature to defrost.
      • Corrective Action(s): Thawing must occur in cooler overnight or under cold running water. Do not thaw at room temperature.
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler measured 8C; 2 door glass cooler measured 9C
      • Corrective Action(s): Repair or replace coolers.
      • 2 door glass cooler eventually reached 4C after adjustment and removal of plastic bags by vent.
      • Violation Score: 15
  18. Follow-Up Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Large pot of pho broth at room temperature, measured >60C
      • 2) Large pot of pho broth in walk-in cooler, measured 40C
      • Corrective Action(s): Operator has purchased ice wands. Use these to cool the soup from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Do not store hot pot of broth in cooler; this will damage your walk-in cooler and warm up the other foods within the walk-in cooler.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sprouts and parsley stored in ice water; measured 9C
      • Corrective Action(s): Change ice more frequently, especially as the weather warms up. If you cannot maintain this, you must use your front display cooler.
      • Violation Score: 5
  19. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large pots of pho broth was being cooled at room temperature; both measured above 60C.
      • Corrective Action(s):
      • Foods must be cooled:
      • 1) using an ice wand
      • 2) in a sink filled with cold water, and the food is continuously stirred
      • Foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less
      • Operator began to cool broth in sink at time of inspection.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sprouts and parsley stored at room temperature in water.
      • Corrective Action(s):
      • Store sprouts and parsley in one of the following manners:
      • - in the display cooler up front
      • - in ice water, and change the ice water every 2 hours; temperatures must be constantly monitored to ensure it stays at 4C or below
      • Ice added at time of inspection. Ensure that time and temperature are being tracked.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Two pho broth pots stored directly on the floor
      • 2) Raw meat stored above vegetables in the walk-in cooler
      • 3) Scoops stored directly in the dry ingredients
      • Corrective Action(s):
      • 1) Food must be stored at least 6 inches or 15 cm off the ground
      • 2) Raw meat must be stored below vegetables and ready to eat foods
      • 3) Scoops must not be stored directly in the ingredients to prevent cross-contamination.
      • Violation Score: 15