INSPECTION REPORT Health Protection DSEA-BE7UES

PREMISES NAME Pho Pho You Vietnamese Restaurant		Tel: (604) 544-1881 Fax:
PREMISES ADDRESS 441 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE July 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jackie		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 = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 issues; -Bean sprouts left out at room temperature at server station (measured 17C internal) -1 container of cooked lemongrass chicken left out at room temperature (measured 16C internal) Corrective Action(s): discarded. All cold potentially hazardous foods must be kept <4 degrees C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife stored between table and wall. This is not a sanitary location for storing knives. Corrective Action(s): Knives must be kept stored in knife holder at the prep cooler or on the holder at the walk-in cooler Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main handsink in the kitchen was turned off at the time of inspection due to a water leak. Corrective Action(s): Water leak was slow. Operator must keep handsink on and repair it. If unable to use this sink use dishwashing area sink but repair must be done within 48 hours. 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

=Handwash station stocked with liquid soap, paper towels. Operator turned water back on =Prep cooler (4C), double door upright cooler (4C), and black glass door cooler (3C) measured < 4 degrees C =Upright freezer (-18C) and chest freezers (5X approximately -19C to -23C) measured < -18 degrees C =Rice hot holding (74C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection, no evidence of pest activity at the time of inspection. =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date. =Permit posted in a conspicuous location Delivered outstanding permit fee letter. Operator provided cheque for $250 (cheque #722)