INSPECTION REPORT Health Protection CTIN-ATZVFR

PREMISES NAME PHO 101 Vietnamese Cuisine		Tel: (778) 371-3180 Fax:
PREMISES ADDRESS 5937 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE December 13, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Emily Nguyen		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator explains that he makes soup stock in advance in the same metal pots then leaves it on the shelf for an hour before moving the pot to freezer. He thaws the frozen soup next day. Corrective Action(s): Use ice water bath method where pot of soup is placed in sink filled with ice water. Then use ice wand to stir the soup until temperature is cooled down to place in freezer. Cool food from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Obtain ice wand. Do not reheat soup stock more than once. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pot half filled with soup stock was stored on table and probed at 16.1C. Operator informs that he took the soup stock out since morning (inspection was at 3pm). He takes some of the soup stock to boil on stove (a second pot on stove is over 84C) and the remaining stock is left on the counter. Corrective Action(s): Soup stock discarded. Do not leave hot potentially hazardous food at room temperature. Either keep the soup stock at 60C or hotter after reheating or leave it in the cooler at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Blender for slicing carrots still has water and fruit flies inside, carrot debris still noted on the blender. Raw meats identified on three spots on the meat slicer. Repeat. 2) Dining tables are wiped down with wiping clothes after wrung under water as informed by servers. No sanitizer used. Corrective Action(s): 1) Ensure to thoroughly clean and sanitize all parts of food equipement as discussed. Further repeat of this infraction may result in enforcement action. 2) Obtain a small bucket with 100ppm bleach to use in the front or obtain a spray bottle (labelled) and fill with 100ppm bleach. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted around handwashing stations and three compartment sinks. Heavy smell from grease trap. Corrective Action(s): Increase cleaning, remove spills and organics to prevent harbourage. Hole identified on cover of grease trap, please replace cover. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required around cooking station and in dry storage floor. Corrective Action(s): Please clean noted areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboards used to line cutting board and another cardboard box was cut out as drawers for food equipment. Corrective Action(s): Remove cardboard lining as this is not suitable for cleaning. All surfaces must be non absorbent, easily cleanable and non porous. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available *one paper towel dispenser closer to dishwasher is waiting to be replaced Coolers: >4C Freezers: -14 to -19C Glass cooler by cooking station is now replaced with standup domestic cooler *Please add a working, accurate thermometer in this unit and ensure there is lighting Rice: 62C Dishwasher (high temp): 71.3C at plate, see thermolabel attached -operator obtained thermometer for dishwasher, reviewed how to use this to test dishwasher daily No apparent signs of mice at time of inspection, back door closed Reviewed Oct and Nov Orkin inspection reports onsite - gap at front door sealed and nesting material removed *Please pay close attention to harbourage area under washroom sinks