INSPECTION REPORT Health Protection JPAK-B8YQJF

PREMISES NAME Pho Galaxy Restaurant		Tel: (604) 392-1112 Fax:
PREMISES ADDRESS 104 - 45863 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE February 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anh Thu Thi Huynh		NEXT INSPECTION DATE February 05, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed small batch of broth stored on floor at room temperature near the back entrance. Operator stated that she portioned the top layer of large boiling batch due to overflow. Then puts them back into the main batch once enough room is made. This process MUST DISCONTINUE IMMEDIATELY. Corrective Action(s): Required operator to discard portioned batch immediately. DO NOT PUT PORTIONED BACK INTO THE MAIN BATCH. Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed large batch of pork broth on the floor being cooled. No ice bath, no ice wand. When inquired operator stated that once cooled down, they portion them in to multiple containers and put them in coolers. Internal temperatue was measured at 39-42 C Corrective Action(s): Required operator to utilize ice bath and/or ice wand to facilitate faster cooling of hot potentially hazardous foods. Portion them in to smaller portions to cool faster. All hot potentially hazardous foods must be cooled from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed several items stored at room temperature: 1. Many batches of bean sprouts soaked in water. 2. Pre-cooked prawns at 15-23 C 3. Rice noodles soaked in water Corrective Action(s): Required all items to be stored at 4 C or lower at all times. Operator must not take out food items from cooler more than what is needed at the time. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Observed many items in the cooler without proper cover; different containers stacked directly on top of other food items Corrective Action(s): Required operator to provide covers for all food items. Operator must not stack other items directly on top of other foods. Date to be corrected by: Feb 5th 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food debris and grease build up on coolers/freezers. Overall clean up of the premises required. Corrective Action(s): Required operator to perform thorough cleaning of the premises. Pay close attention to equipment and food contact surfaces. Date to be corrected by: Feb 5th 2019 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer on site and in use at >>>>200ppm. Ensure to have appropriate concentration of chlorine residual (100-200ppm). High temperature dishwasher in good working order; detected 73 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding at 60 C or higher. No sign of pests noted at the time of inspection. **Review of the food safety plan is required. Please submit an updated copy of food safety plan for review by Feb 15th 2019**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B8YQJF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment