INSPECTION REPORT Health Protection RWOG-BJZUMH

PREMISES NAME Pho Edmonds		Tel: (604) 355-8292 Fax:
PREMISES ADDRESS G&H - 7487 Edmonds St Burnaby, BC V3N 1B3		INSPECTION DATE December 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Thuy-Hang Tran Nguyen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts stored at room temperature water. Corrective Action(s): Store bean sprouts in ice water or in the cooler. Bean sprouts must be held at 4C or colder. This is a repeat violation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes and bowls stacked in the dishwasher in such a way that food debris cannot be cleaned off some of them. Corrective Action(s): Do not overload the dishwasher to ensure that all equipment is thoroughly cleaned. Re-wash equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Pho noodles in bucket stored right next to mop sink and dirty mop water 2) Frozen meats thawing in bucket directly on the floor 3) Rice scoop stored in room temperature water. Corrective Action(s): 1) Do not store any foods near the mop sink; empty the mop bucket as soon as cleaning is completed 2) Foods should be at least 6 inches/15cm off the floor 3) Store rice scoop in ice water; replace ice water every four hours or when the ice melts. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen meat being thawed at room temperature. Corrective Action(s): Frozen meat must be thawed in cold running water or in the cooler. Violation Score: 1

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; use 1tbsp bleach in 4L of water - dishwasher reached 71C at the final rinse cycle - meat slicer sanitary - ice machine sanitary - FOODSAFE requirements met - note: vent hood service sticker states that service is past over due (Aug 2019) - please address Note: Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less. Use an ice bath if you need to cool food rapidly, such as large meat slabs. Temperatures: - display cooler: 4C - prep cooler: 4C - walk-in cooler: 3C - sliding glass cooler: 4C - upright cooler: 3C - upright freezer: -30C - hot holding unit: 60C - ice cream freezer and under counter cooler (under POS) not in use * recommend defrosting freezer