Vina Vietnamese, Tsawwassen

FC2 - 5000 Canoe Pass Way, Tsawwassen · Restaurant

15 inspections

1. Routine InspectionAug 4, 2026

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloths not properly stored. T towels noted and being used on site.
     • Corrective Action(s): Wiping cloths are required to be stored in a sanitizer at all times. T towels are not permitted to be used on site, to dry/wipe food surfaces.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Cooked food items being stored at room temperature - no monitoring being conducted. Perishable food items being store ontop of prep line inserts. Food items being storied uncovered, utensils being stored in containers, in coolers. Frozen food items being thawed in buckets with water.
     • Corrective Action(s): Ensure all food is being stored in covered, food grade containers. Items are to be kept refrigerated at all times. (ie: Inside of coolers - not ontop of prep lines.) Thawing of food is to be conducted in a refrigerated unit.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Storage shelves unorganized/cluttered. (ie: home chemical spray bottle stored with food items, etc.)
     • Corrective Action(s): Clean/organize facility and storage areas. Remove all unused items from facility.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Front prep line cooler not functioning. Three door cooler in storage room is 8 C. Walk in cooler 6.4 C. Red cutting board soiled.
     • Corrective Action(s): Service refrigeration units - maintain at or below 4 C. Remove red cutting board.
     • Violation Score: 3
2. Routine InspectionFeb 25, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked food items being stored at room temperature for greater than 2 hours. (ie: pork chops)
     • Corrective Action(s): Items discarded.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food items are being stored ontop of prep line inserts. Frozen food items are being thawed at room temperature.
     • Corrective Action(s): Perishable food items are to be kept stored inside of refrigeration units. Thaw food in a safe way:
     • - Move frozen food into the refrigerator to thaw slowly. Place frozen food in it's original package or in a clean container under cold running water. Never leave frozen food on the counter at room temperature.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Grease build up noted around/behind fryers, along walls and wall panels above dishwash sink.
     • Corrective Action(s): Provide thorough cleaning to the prep areas asap. Pull all items away from walls. Cleaning/servicing of ventilation system is outstanding.
     • Violation Score: 3
3. Follow-Up InspectionJul 29, 2025

   0 infractions

4. Routine InspectionJul 15, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Wiping cloth not properly stored.
     • Corrective Action(s): Wiping cloth used on food contact surfaces is to be kept inside a sanitizer at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Food storage: Food items not properly covered. Storage containers are being stacked ontop of uncovered food items. Perishable food items are being stored ontop of prep lines.
     • Corrective Action(s): Ensure all food is stored in covered, food grade containers.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Front refrigerated display unit not functioning. Strainer baskets in kitchen damaged.
     • Corrective Action(s): Repair asap. Maintain at or below 4 C. Replace strainer baskets.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No FoodSafe trained staff on site.
     • Corrective Action(s):
     • Violation Score: 1
5. Follow-Up InspectionDec 9, 2024

   0 infractions

6. Routine InspectionDec 2, 2024

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation: Twelve 5-gallon pails of Pho broth were at 20C in walk in cooler. Staff indicate that the soup was made yesterday, and left at room temperature to cool overnight,.
     • Corrective Action(s): All broth at room temperature was discarded. Follow your food safety plan for cooling - allowing food to cool at room tempeature overnight is unsafe and not permitted. Please use an ice bath or other acceptable cooling method before putting cooled soup into walk in cooler.
     • Violation Score: 25
   • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: No staff that are present today have Food Safe training.
     • Corrective Action(s): When manager is absent, at least one staff member must be onsite with valid Food Safe certificate, or equivalent certification.
     • Violation Score: 1
7. Routine InspectionJan 15, 2024

   1 infraction

   • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Staff today states they have taken a food safety training course but it has expired (>5 years).
     • Corrective Action(s): At least one person per shift is to have a valid food safety training course (Food Safe Level 1 or equivalent course). Call Fraser Health if you have any questions. Update Food Safe before March 1, 2024.
8. Follow-Up InspectionJul 20, 2023

   1 infraction

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Spray bottle with bleach sanitizer has 50ppm chlorine and was made last week.
     • Corrective Action(s): Use 2 mL of domestic chlorine bleach for every 500 mL of water in spray bottle to provide 100-200ppm chlorine sanitizer. Use chemicals safely (do not breathe in spray) or use wiping cloths stored in sanitizer bucket. Make chlorine solution fresh daily. Wash, rinse, sanitize, and air dry counters, food contact surfaces, and utensils at start of shift and regularly throughout day. Post instructions for staff as part of your sanitation plan.
     • Violation Score: 5
9. Routine InspectionMay 10, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Small number of shrimp salad rolls in upper display - temperature >4C. All higher risk foods must be stored at 4C/ 40F or colder.
     • Corrective Action(s): Most moved and are now stored in main cooler (temp <4C) and a few are displayed in upper storage. Bring more out as needed in small batches and sell within 2 hours. Ice is now used to supplement the mechanical refrigeration in the upper display.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Spray bottle with chlorine sanitizer - ok for sanitizing cutting boards, counters, etc. For sanitizing bowls, utensils, and other items in the triple sink, there is no sanitizer available. Staff have been spraying utensils with chlorine before washing.
     • Corrective Action(s): Wash utensils, etc. with dish soap and warm water, rinse with water, and then sanitize using 1 tsp domestic chlorine bleach in 1 liter of water (100-200ppm chlorine). Soak for 2 minutes and then air dry on a clean surface. Left test strip for staff to verify concentration. Person in charge is purchasing chlorine bleach today. Post instructions for staff.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand washing sink in back kitchen - paper towel dispenser is empty.
     • Corrective Action(s): Paper towels proivded during inspection.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Main kitchen - some grease noted on floor under deep fryers and grill. Front area - shelves under hand sink and rice cookers require cleaning. Back storage room - fridge, freezer, and floor require cleaning and boxes need to be organized.
     • Corrective Action(s): Premises must be kept clean. Follow a written, routine cleaning schedule. Thoroughly clean premises.
     • Violation Score: 9
10. Routine InspectionMar 13, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler - air and food temperature is at 10C/ 50F (thermometer inside same temperature). Staff reports cooler was working yesterday but noticed today that the temperature has gone up. Ice build up noted at back of compressor/fan.
      • Corrective Action(s): Small volume of meat prepared yesterday discarded during inspection. Discard all potentially hazardous foods where the food has been stored above 4C/40F for more than 2 hours (including beef broth). Reviewed quick cooling of hot foods (use a cold water bath for broths). Meat made this morning that is being cooled moved to the prep cooler (temperature below 4C).
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Counters, cutting boards and food contact surfaces are sanitized with chlorine bleach at end of shift.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry all food contact surfaces (counters, cutting boards, etc.) at start of shift and every 4 hours if used throughout the day. Use 1 tsp chlorine bleach in 1 liter of water and make solution fresh daily.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cart is blocking main kitchen hand sink and there are no paper towels at this hand sink.
      • Corrective Action(s): Cart moved and paper towels provided during inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food is stored on floor in walk in cooler and in back storage room.
      • Corrective Action(s): Store all food at least 15 cm (6 inches) up off of the floor and keep covered to protect from contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Insect pests (adults) noted in the monitoring trap near the back kitchen entrance.
      • Corrective Action(s): Keep kitchen clean and clean in hard to reach areas regularly. Follow a routine cleaning schedule. Keep all food in pest proof containers. Continue with licenced pest control and monitoring and follow advice of licenced pest control expert. Provide copy of latest pest control report to Fraser Health.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back food storage room - freezer and cooler require cleaning. Floor requires cleaning.
      • Corrective Action(s): Follow a written routine cleaning schedule. Organize back storage room and remove unneeded items to make it easier to keep clean.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler temperature is above 4C inside of the cooler.
      • Corrective Action(s): Clean, service, defrost, or repair walk in cooler so it can keep food at 4C/40F or colder.
      • Violation Score: 3
11. Routine InspectionJan 11, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food storage locker - 3 door fridge air temperature is above 4 C (about 7 C) and food temperature is at 5C.
      • Main walk in cooler - air temperature is at 6-7 C. Food temperature is at 4-5C.
      • Corrective Action(s): Provide an accurate indicating thermometer for inside of these coolers. All potentially hazardous foods are to be stored so that food temperature is at 4C/ 40F or colder. Check every day and keep written fridge cooler temperature records.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Some food uncovered in containers on floor of walk in cooler.
      • Corrective Action(s): Keep all food 6 inches up off of floor. Cover all food once it has cooled to keep it protected from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food noted on floor of food storage locker. Some food debris noted on bottom shelf of freezer in food storage locker. Rice noted on shelf under rice cooker.
      • Corrective Action(s): Follow a written cleaning schedule and keep premises clean.
      • Violation Score: 3
12. Follow-Up InspectionOct 18, 2022

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink at back food preparation area is blocked by a metal cart and is being used to store tools and other items.
      • There is dishsoap in the hand soap container and there are no paper towels in the dispenser.
      • Corrective Action(s): Cart removed and sink emptied so it is now accessible and can be used by staff in the back area to wash hands. ***Staff to restock paper towels today.
      • Violation Score: 5
13. Follow-Up InspectionSep 23, 2022

    0 infractions

14. Follow-Up InspectionAug 29, 2022

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken and pork stored at room temperature (21 degrees C) for over 2 hours.
      • Corrective Action(s): Discard the food as it has been subject to time-temperature abuse and may possibly have foodborne pathogens present. Hot foods must be stored in a hot holding unit above 60 degrees C and should not be left on the counter at room temperature.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The hand sink in the back prep. area was blocked off by pots and pans being stored inside.
      • Corrective Action(s): Clear the hand sink of all obstruction. All hand sinks, especially if it is the only one present, must be unbstructed and easily accessible to employees so that they may adequately wash their hands to prevent contamination of foods.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: None of the employees had a valid Foodsafe Certificate at the time of inspection.
      • Corrective Action(s): This is a legislative requirement.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the employees had a valid Foodsafe Certificate at the time of inspection.
      • Corrective Action(s): This is a legislative requirement that may greatly benefit the day to day operation of this establishment and greatly reduce violations in future inspections.
      • Violation Score: 1
15. Routine InspectionAug 5, 2022

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer preapred for sanitizing food contact surfaces at the time of inspection.
      • Corrective Action(s): Purchase bleach and prepare spray bottles with 100-200 ppm chlorine (bleach) solution so that food contact surfaces can be sanitized adequately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Employee was seen not properly washing dishes - the sanitizing step was being skipped.
      • Corrective Action(s): Employees must properly wash dishes to avoid contamination of food and preventing customers from developing a foodborne illess. The first compartment is used for washing the dishes in warm water with detergent. The second compartment is used for rinsing the dishes with warm water. The third compartment must be prepared by mixing half a cup of bleach to result in 100-200 ppm chlorine solution and then dishes must be dispensed for 2 minutes to adequately sanitze and destroy any pathogens. Lastly, remove the dishes from the sanitizer solution and air dry.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand sink in the back kitchen area is broken.
      • Corrective Action(s): Use the 3 compartment sink to wash your hands until the sink has been repaired.
      • Correction date: Immediately.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee seen handling cash then handling food without washing their hands in between.
      • Corrective Action(s): Hands must be washed by employees before and after handling food. Hands should be washed between all activities in the kitchen.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat is being stored above vegeatables in the walk-in cooler.
      • Corrective Action(s): Meat must be stored below vegetables and other low-risk foods to avoid raw meat juices from spilling and contaminating the food below.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The fume hood has build up of grease and debris, and is also past due for service.
      • Corrective Action(s): Clean the grease and debris on the fume hood and book an appoitment to have it serviced.
      • Correction date: 2 weeks.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The only hand sink in the back kitchen area is not operational.
      • Corrective Action(s): As it is the only sink for handwashing in the kicthen/food prep. area, it is crucial for it to be operation so employees can wash their hand adequately.
      • Correction date: Immediately.
      • Violation Score: 1