INSPECTION REPORT Health Protection SMAW-AQZRFX

PREMISES NAME Pho Chan		Tel: (604) 553-0790 Fax:
PREMISES ADDRESS 19 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE September 8, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dung Hoang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was mixed with soap; no chlorine detected. Discussed. Do not mix soap and bleach. Use only water with bleach for sanitizing. New bleach sanitizer prepared. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Food not cooled in an acceptable manner [s. 12(a)] (1) Large bowl of chicken breasts was left out at room temperature. No time tracking. Internal temperature ranges from 23.8 degrees Celsius to 31.4 degrees Celsius. No Food safety plan available. Operator indicated that the chicken had been cooked at 10 am and that they were cooling it before placing in the cooler. Cooling curve discussed. Foods must be cooled from 60 Celsius to 20 Celsius within 2 hours; then from 20 Celsius to 4 Celsius within 4 hours. Approximately 15 pounds of chicken discarded. See also notes under unsafe cooking. 2) Three large buckets of broth were being cooled at room temperature. 44 Degrees Celsius internal temperature. 5 Gallon buckets are too large to use for cooling unless you use ice baths and/or ice wands. Broth was cooked "this morning," operator estimated around 12 pm which was 3.5 hours previous. Broth should reach 20 Celsius within 2 hours of cooling. Broth discarded. Food safety plan is required for this item. ) Code 204 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] (Chicken and other meats are "partially" cooked, then cooled and reheated before serving. Of note, bowl of chicken breast noted under improper cooling infraction was noted to be very pink in the middle. Picture taken. When questioned about safe cooking temperatures, the operator did not know the safe temperature required to cook chicken. Chicken must reach an internal temperature of at least 74 Celsius before it is served or cooled. Failure to cook chicken to at least 74 Celsius every time can result in food borne illness. Food safety plan is required for this item detailing safe cooking temperatures and cooling procedures. ) Code 205 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1) Large bins of sprouts stored in tepid water; 23 degrees Celsius. Discarded. 2) Approximately one dozen eggs left at room temperature. 26.6 degrees Celsius. Discarded.) Code 301 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Storage shelves for clean dishes are dirty and grimy. Clean and sanitize. containers used to hold "clean" utensils are dirty. Clean and sanitize. ) Code 302 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Dirty cleaning cloths left out on food prep surfaces with no trace of bleach. No prepared bleach is kept anywhere in the front or back kitchen. Spray bottle used for customer tables has no detectable bleach. Keep all cleaning cloths in buckets of prepared bleach sanitizer at all times while operating. Sanitize your counters frequently. ) Code 401 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Adequate handwashing stations not available for employees [s. 21(4)] (Back kitchen hand sink is plugged, does not drain. Repair. Also was being used as a shelf for dirty dishes. Keep sink accessible for hand washing at all times. Do not put items in or on top of any hand washing sinks. Paper towel dispenser at front kitchen hand sink is not working. Repair. ) Code 402 noted on Routine inspection # SMAW-AQYVRB of Sep-07-2017 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (No food workers were noted as washing hands during entire inspection, which was over 2 hours long. No paper towel noted in garbage cans. If staff are washing hands frequently and properly you should see used paper towels in the nearby garbage cans. )

Comments

Kitchen is clean, including shelves, microwaves, food bins and behind and under equipment. Good. No flies noted. Good. Cloths are in prepared sanitizer. Good. Food safety plans prepared for requested items. Good. Reviewed and edited at time of inspection. Hand sinks are working, stocked, and have garbage cans close by. Good. Premise is allowed to re-open; closure order is rescinded.