INSPECTION REPORT Health Protection PKUR-CVMR4D

PREMISES NAME Pho 777 Restaurant		Tel: (604) 385-0277 Fax:
PREMISES ADDRESS 15230 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE September 13, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thanh Quoc Huynh		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 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): Surface sanitizer registered >200 ppm for chlorine. Corrective Action(s): Ensure chlorine bleach solution used for surface sanitizing is between 100-200 ppm. Operator made a fresh solution at the time of inspection. Ensure sanitizer is readily available in the kitchen area. Violation Score: 5

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

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

Comments

Routine Inspection -Hand washing sink equipped with hot/cold running water, liquid soap and single-use towels. **Reminder: do not use this sink to store dishes. -Undercounter coolers with inserts in cook-line were at 4 C or below. -Mini cooler at 4 C or below. -Walk-in cooler at 4 C or below. -Sliding door cooler at 4 C or below. -Walk-in Freezers at -12 C (must be -18 C or below). -Domestic fridge at 4 C and freezer compartment at -18 C. -High temperature dishwasher registered at 71 C or above during the final rinse cycle. -Broth is cooled under cold running water. Add ice to water and ensure temperature is verified at the different stages (60 C to 20 C within 2 hours and 20 C to 4 C within 2 hours). **Sprouts are a potentially hazardous food and must be stored at 4 C or below. When storing at room temperature, sprouts must be used within 2 hours and then discarded. **Ensure leftover canned food is transferred to a food grade container. -Staff washroom hand sink fully stocked.