Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-C5UTQ4
PREMISES NAME
Pho 777 Restaurant		Tel: (604) 385-0277
Fax:
PREMISES ADDRESS
15230 Russell Ave
White Rock, BC V4B 2P6		INSPECTION DATE
August 13, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Thanh Quoc Huynh		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Frozen meat in walk-in freezer stored without any packaging/container. This is a repeat violation.
Corrective Action(s): Foods must be protected from contamination at all times. Do not store foods without any packaging or without them being in a container.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two containers of potentially hazardous foods (meats) thawing on the counter at room temperature.
Corrective Action(s): Meat was relocated to walk-in cooler.
Thaw food in a safe way:
- Move frozen food into the refrigerator to thaw slowly
- Place frozen food in it's original package or in a clean container under cold running water
- Never leave frozen food on the counter at room temperature.
Violation Score: 1

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

Follow up inspection
-Domestic fridge was serviced and now ambient air temperature at 4 C - good.
-Two door undercounter cooler was serviced and ambient air temperature at 2.5 C - good.
-Refrigeration units were equipped with thermometers. Temperatures should be checked daily and recorded.
-General sanitation has been approved - good. Continue cleaning various areas of the kitchen as discuseed.

***Reminder: Hot foods must actively be cooled down from 60 to 20 C in 2 hours and 20 to 4 C in 4 hours. Use ice-water baths, shallow pans, ice wands, or ice as an ingredient to achieve this.