INSPECTION REPORT Health Protection ANAN-BQQSY7

PREMISES NAME Pho Chan		Tel: (604) 553-0790 Fax:
PREMISES ADDRESS 19 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE June 19, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dung Hoang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Routine inspection # ANAN-BQPT83 of Jun-18-2020 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Cooked chicken is made ahead of time and cooled then stored in the cooler. Then during lunch/dinner rush, the chicken is placed in the upright, display warmer. However, the chicken is not reheated to 74 degC then held at 60 degC. Operator warms the chicken up in the warmer and keeps it in there around 50 degC. Then when an order comes in, he takes the chicken from the oven and reheats it before serving it. Correction: This is NOT acceptable. Foods must be reheated quickly to at least 74 degC, then held at 60 degC. This is a REPEAT OFFENCE. Remove the "warming oven" from the premises. DO NOT STORE THE OVEN ON-SITE. You can no longer use this equipment for reheating purposes. Code 302 noted on Routine inspection # ANAN-BQPT83 of Jun-18-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT OFFENCE: Wiping cloths are being stored on cutting boards, counters, etc. They are not being stored in a sanitizing solution. Correction: All wiping cloths must be stored inside a sanitizing solution at all times. Code 402 noted on Routine inspection # ANAN-BQPT83 of Jun-18-2020 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employees are not washing their hands adequately. The soap in the soap dispenser at the back handsink is dry which means that it isn't being used. Correction: Train all employees to wash their hands frequently. Wearing gloves doesn't mean that you can touch food and non-food items without washing your hands in between. Clean and refill the soap dispenser in the back kitchen.

Comments

On Follow-Up: -Warming oven has been removed from the premises. -Operator called a couple of repair companies for the upright cooler, but they were all closed. Operator will not be using the cooler until it's fixed. At the time of the inspection, the cooler was empty. -Wiping rags were in a sanitizer solution, but the sanitizer level was to low. Store in 200ppm bleach solution as discussed. -The back kitchen soap dispenser had been cleaned and refilled. DO NOT STORE ANYTHING IN THE SINK! -The coolers had been cleaned. -Report reviewed but not signed. DEVELOP A COVID SAFETY PLAN