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Vina Vietnamese Gourmet

2644 - 2929 Barnet Hwy, Coquitlam · Restaurant

22 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted sprouts and soaked noodle at room temperature
      • Corrective Action(s): Keep sprouts and soaked noodle either in fridge or add ice to maintain temp < 4 oC
      • Done at time of visit
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted some buckets stored on floor in kitchen providing breeding and hiding place for pests
      • Corrective Action(s): Store all buckets on shelving with min clearance from floor of 6 " to aid cleaning and monitoring for pests
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for behind and under equipment, under sinks and in corners, counters are sticky
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Some fridges are missing thermometers ( small ones in front and upright one in kitchen)
      • Corrective Action(s): Provide accurate hanging thermometers for all coolers to monitor temperature
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked noodle noted at room temperature
      • Corrective Action(s): Keep all cooked noodle in cooler or on ice to maintain temp of < 4 oC
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted for under sink, inside microwaves behind equipment
      • Corrective Action(s): Deep clean
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Serving spoon ( rice) and tongs noted in stagnant water
      • Corrective Action(s): - wash and keep in iced water between uses
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: poor cleaning noted for inside freezer, counters, under/behind equipment
      • Corrective Action(s): Deep clean the facility
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noted half eaten apple on top of noodle ( large basket of cooked noodle)
      • Corrective Action(s): Discard the contaminated food
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some mold noted inside the ice machine not at ice level
      • Corrective Action(s): - Drain the ice machine clean and sanitize it Today
      • Violation Score: 9
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer in front and kitchen
      • Corrective Action(s): No sanitizer detected in spray bottle an not in kitchen- it was made a time of visit-
      • Ensure surface sanitizer is available at all time in front ( spray and bucket) and in third sink
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Noted staff are not following proper manual dishwashing steps
      • Corrective Action(s): -Follow the 4 steps 1 wash 2. rinse 3 soak in sanitizer 4 air dry
      • *** Repeated violation- ticket will be considered
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted food handler in back wearing gloves- making foods and touching dirty dishware- washing dishes and back to food handling
      • Corrective Action(s): Food handler must wash /change gloves when gloves gets contaminated by touching dirty dishware or changing job -
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted foods not fully covered in kitchen and cooler
      • Corrective Action(s): Cover all foods
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler with vegetable and shrimp- Temp is elevated - not working
      • Ice is being used to supplement
      • Corrective Action(s): -Only vegetable in this cooler with more ice or fix it to maintain temp of <4 oC
      • -Do not store any PHF such as shrimp roll in this unit.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooked noodles are noted at room temp.
      • Corrective Action(s): Keep all cooked foods either cold in fridge <4 oC or hot >60 oC
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot fried pork noted at room temp 36 oC
      • Corrective Action(s): -Keep all hot foods hot >60 oC
      • -Use a timer to use those in less then 1 hr
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: - No surface sanitizer is being used, staff using wiping rags with water??
      • Corrective Action(s): - Proper surface sanitizer (ie: bleach solution 1 oz in 1 gallon) to be used for wiping counters.
      • Instructed the staff to make a solution at time of visit.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Noted staff handling raw chicken, without hand washing went to the front to serve a customer. (stopped her before serving the customer)
      • Corrective Action(s): -Staff to be fully trained in personal hygiene and food safety. After handling any raw meat wash hands with soap, water dry with paper towel ......
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Foods are without proper cover in coolers.
      • -Staff was about to contaminate foods - cross contamination- cutting raw meat and was about to serve foods without proper hand washing.
      • Corrective Action(s): -Cover all foods in coolers
      • -Staff to follow proper hygiene during food prep
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several area (floor, behind equipment, under sink, corner of the floor beside ice machine...
      • Corrective Action(s): Clean and put more traps and monitoring devices (sticky traps, snap traps) .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility behind/under beside cooking equipment, inside coolers in kitchen, walls , floor, sinks, under sinks...
      • Corrective Action(s): Deep clean the facility.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with FS training on duty at time of visit.
      • Corrective Action(s): There must be at least one person with FS training on duty at all time.
      • -Ensure to send staff for FS level 1 training so there is enough back up.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): cut vegetables and sprouts submerged in water at 18C. Cut vegetables and sprouts must be stored <4C. Operator moved the cut vegetables to the fridge. Added ice to sprouts in water tested at <4C. All items were prepared 30 min ago
      • Corrective Action(s):
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator placing rice noodle rolls and mixed salad at room temperature. Plans to discard after 2 hours. Operator does not ahve approved plan in place
      • Corrective Action(s): Provide the local health inspector a food handling procedure for this action for approval. In the meantime store food in the fridge to keep at <4C
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted cooked noodle stored in bucket at room temp ( <2 hrs ).
      • Corrective Action(s): Cold foods must be kept at temp of =< 4 oC at all time. Staff transferred it to cooler at time of visit.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Mold noted in ice machine
      • - ice scoop noted inside ice machine.
      • Corrective Action(s): -Discard all ice, clean and sanitize the ice machine.
      • -Keep ice scoop out of ice machine in a clean container.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Noted container in the hand washing sink in kitchen.
      • Corrective Action(s): Hand washing sink must be available for hand washing at all time. Violation ticket will be considered for repeated violation.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted shredded carrot and cooked wild black rice stored in garbage back .
      • Corrective Action(s): Discard the foods. NEVER use garbage bags to store ANY food products, only food grade packaging and containers to be used.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Lots of fruit flies noted in the facility
      • -Not able to verify pest free condition due to dirt build up and clutters.
      • Corrective Action(s): -Clean the facility and fix fruit flies issues , consult with pest control professional.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Poor cleaning noted in entire facility including the back under/behind equipment and in front under/behind cooking equipment, floor ...all cabinets...
      • Corrective Action(s): Deep clean the facility.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty does not have a valid FS training. Expired on 2018
      • Corrective Action(s): There must be at least on person with Valid foodsafe training on duty at all time.
      • FS certificates expired in 5 years.
      • Violation Score:
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sylvania mini cooler is currently not maintaining a satisfactory temperature for safe storage of potentially hazardous foods (~11-12 degrees Celsius). Ice buildup noted inside the unit, which may be inhibiting the cooling mechanism inside the cooler.
      • Corrective Action(s): Discontinue use of this cooler until the temperature issues have been corrected (ie. unit must hold temperatures at or below 4 Celsius for food safety). Defrost the cooler, then monitor temperatures to see if the unit is capable of maintiaining adequate temperature. If not, repairs may be necessary by a service technician prior to using the unit for food storage.
      • Violation Score: 9
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    0 infractions