INSPECTION REPORT Health Protection RSHA-CTVPGX

PREMISES NAME Pho Saigon Restaurant		Tel: (604) 946-6414 Fax:
PREMISES ADDRESS 5024 48th Ave Delta, BC V4K 1V8		INSPECTION DATE July 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hene Khi		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not being properly stored on site. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food items are not covered during storage. Food items are being stored in opened, original metal containers. Implements are being stored in food storage containers. Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Do not store food items in opened metal containers. Implements are not permitted to be stored inside food storage containers. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff washroom currently under repair. Corrective Action(s): Washroom handsink must be supplied with hot/cold running water. Violation Score: 1

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

Comments

Wiping cloth storage: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Sanitation: Hard to reach areas, behind freezers, are to be cleaned on a regular basis.