INSPECTION REPORT Health Protection RWOG-BRTV7S

PREMISES NAME Pho Edmonds		Tel: (604) 355-8292 Fax:
PREMISES ADDRESS G&H - 7487 Edmonds St Burnaby, BC V3N 1B3		INSPECTION DATE July 24, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thuy-Hang Tran Nguyen		NEXT INSPECTION DATE July 31, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Bean sprouts stored at 11C 2) Cut carrots, cucumbers and rice noodles stored at room temperature Corrective Action(s): All potentially hazardous foods must be stored at 4C or below. All of these foods must now be stored in coolers - do not use ice water baths. This is a repeat violation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Part of the meat slicer was removed from the machine and rinsed in the mop sink. Corrective Action(s): Food contact surfaces and equpiment must be cleaned in the three compartment sink or your dishwasher. Re-wash the part from the meat slicer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed underneath back door. Corrective Action(s): Close the gap on the bottom to prevent pest entry. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured >200ppm chlorine - use 5mL of bleach in 2.5L of water for a 100ppm solution - dishwasher reached 79C at the final rinse cycle Temperatures: - under counter cooler (by cookline) 1C - upright cooler: 4C - Frigidaire cooler: -2C - H Custom freezer: -14C - chest freezer: -16C - walk-in cooler: 4C - hot held rice 69C COVID-19 safety precautions discussed - no COVID-19 safety plan available - CORRECTION ORDER ISSUED - chopsticks, other utensils and sauces stored at each table - some tables have 8 chairs - note that the maximum per party is 6 - label all tables in use and all tables not in use - staff must mask if they are not from the same household - sanitizer available for customers - recommend protective barrier at cashier - COVID-19 safety plans must be available for review as per WorkSafe guidelines. See this link for a template: https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation - for other information regarding COVID-19 and the operator of food businesses: http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses - see this page for all current Provincial Health Officer Orders: https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus - list of approved sanitizers from Health Canada https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html