INSPECTION REPORT Health Protection PKUR-C5MU4V

PREMISES NAME Pho 777 Restaurant		Tel: (604) 385-0277 Fax:
PREMISES ADDRESS 15230 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE August 5, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thanh Quoc Huynh		NEXT INSPECTION DATE August 13, 2021
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 = 46

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large plastic containers (four) of broth left on the floor to cool. Temperature registered at around 50 - 60 C. Foods were not being actively and properly cooled to bring down to safe temperatures. Corrective Action(s): All hot potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours, and then 20 C to 4 C within 4 hours. Use techniques such as shallow containers, ice as an ingredient, ice wand, or ice water bath to properly cool foods. Foods must be monitored to ensure cooling techniques are effective. Staff corrected this by placing all four containers in an ice water bath. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Domestic fridge and two door undercounter cooler that were being used for the storage of potentially hazardous foods (meats) both had an ambient air temperature of around 15 C. According to the operator, the circuit breaker tripped at 130 pm (inspection time was 3 pm) and that these two units did not turn back on. Corrective Action(s): All potentially hazardous foods were re-located to a working unit at the time of inspection. Do not use these cold storage units until they are able to maintain a temperature of 4 C or below. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Large piece of meat in freezer stored without any plastic wrap and not in a container. 2. Foods without lids stacked on top of one another. 3. Trays of eggs stored on top of lettuce. 4. Food containers stored directly on the floor. Corrective Action(s): 1. Meat was wrapped with plastic wrap at the time of inspection. 2. Cover all foods with a proper fitting lid. Do not stack uncovered containers of food on top of one another. Ensure foods are always protected by using food grade wraps or containers and lids. 3, Do not store potentially hazardous foods such as raw meats/chicken/eggs on top of ready to eat foods such as produce. 4. Store food six inches off the floor. Correct all of the above items immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris/oils/dirt throughout premise. Corrective Action(s): Clean (degrease) and sanitize all food contact surfaces, walls and floors. Keep in a sanitary condition. Correct by August 20, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Domestic fridge and adjacent two door under counter cooler ambient air temperature around 15 C. Corrective Action(s): Service cold units so they are able to maintain a temperature of 4 C or less at all times. Correct immediately. Do not use units until they have been serviced. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Not all refrigeration units were equipped with thermometers. Corrective Action(s): Ensure all refrigeration units have accurate thermometers. Check temperatures daily and record. Have logs available for review. Violation Score: 1

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

Comments

Routine Inspection -Walk in cooler at 4C. -Walk in freezer at -18C. -Two, two-door prep coolers with inserts at 4C or below. -Standing freezer at -18C. -Sliding two door cooler at 4C. -Mini bar fridge around 7C - do not use to store potentially hazardous foods. Condiment and beverage storage okay. -Ice cream freezer at -18 C. -Dipper well in use. -Hand washing sink near stoves not in use as a hand washing sink due to the heat from the stoves. One of compartments of the two compartment sink used for hand washing - okay. ***Reminder: do not to store food near the sink to prevent food from any water splatter/contamination. ***Reminder: sprouts must always be stored in the fridge as they are potentially hazardous food. -Dishwasher registered at 76 C on the plate surface during the final rinse. -3 compartment sink set up for manual dishwashing. Chlorine registered at 200 ppm. ***Reminder: Do not mix bleach and soap together.