Lynn's Vietnamese Restaurant
111-5301 25 Ave Vernon BC V1T 6L3 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Mechanical dishwasher not operational during the inspection. Corrective Action: The operator was instructed to implement the three-compartment sink method for manual dishwashing, including washing, rinsing, and chemical sanitizing. Proper dish sanitizing procedures were reviewed and discussed with the operator. No sanitizer test strips were available on site to verify sanitizer concentrations. A supply of chlorine test strips was provided during the inspection.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chemical sanitizer test strips were available on site to verify sanitizer concentrations. Corrective Action: Ensure an adequate supply of chlorine test strips is maintained on site and used to regularly verify that sanitizer concentrations are at effective levels during manual and mechanical dishwashing operations. Proper sanitizer concentration monitoring requirements were discussed with the operator.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: The back door was open to the outside environment at the time of inspection, creating a potential entry point for insects, rodents, and other pests. Corrective Action: Ensure the back door remains closed when not in active use to prevent pest entry. If ventilation or frequent access is required, install a tight-fitting screen door to provide effective pest exclusion. Pest prevention requirements were discussed with the operator.
- F2.2B The premises must be protected against entry of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed employee re-wearing gloves while performing food handling tasks. Discussed proper hand washing and food handling practices with staff.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator is the only employee with a valid FoodSafe level 1 or equivalent. Corrective action: Ensure that staff members obtain FoodSafe level 1 or equivalent by the follow up date.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate test strips for surface & dish sanitizers. Contact chemical supply company for appropriate test strips for sanitizer solutions. Ex. Chlorine test strips for Bleach sanitizer testing at 100 ppm. Test or change sanitizer bottles daily. Record sanitizer levels on monitoring logs. Internal thermometers. Corrective Action: All cooling equipment (fridges & freezers) must have an internal NSF certified thermometer. Maintain temperature logs of all cooling equipment. Record internal temperatures of cooling equipment at least twice daily. Include monitoring of dishwashing equipment on temperature logs.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility in need of general sanitation and organization. Corrective Action: Clean under and around all equipment throughout kitchen. Add these areas to regular cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store raw meats above ready to eat items such as vegetables.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility requires monitoring and documenting of all cooler and hot holding temps. All sanitizers must be monitored and documented .
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There is no approved sanitizer that is being used in the facility. An approved sanitizer is quats or bleach solution.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall cleanliness is satisfactory however cardboard must not be used in coolers or on the floor. Areas under equipment need attention.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Ensure all hot holding is maintained at temperatures above 60C.
- F1.2 - Are proper hot holding procedures followed?