INSPECTION REPORT Health Protection DSEA-CXC2QY

PREMISES NAME Pho 99 Vietnamese Noodle House (New Westminster)		Tel: (604) 544-0746 Fax:
PREMISES ADDRESS 1190 8th Ave New Westminster, BC V3N 2R6		INSPECTION DATE November 6, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Trieu Duc Tung		NEXT INSPECTION DATE November 08, 2023
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 = 42

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3X tubs of pho soup found to be 18C to 20C internal. Products had been cooling in the upright cooler for 16 hours. Corrective Action(s): discarded. All potentially hazardous food must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Operator to purchase new ice wand and to use ice baths in the back of house sink to cool foods quickly Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed 1 staff member rinse a food bowl used for food prep and store it in the clean dish area. Corrective Action(s): Operator must re-train staff to ensure that all food contact surfaces are washed, rinsed, and sanitized after use Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection. Observed raw meat on wiping cloths at the hot cooking area prep cooler top Corrective Action(s): Operator must make surface sanitizer bleach water daily. Mix 1 tsp bleach with 1 L of water. Must be used throughout the day on work surfaces Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Central handsink did not have liquid soap at the time of inspection. Staff were also using this sink for defrosting shrimp. Corrective Action(s): Handsink must only be used for washing hands. Handsink must be stocked with liquid soap, paper towels, and hot/cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: General food storage practices were not satisfactory: -lids were not fitted over various containers -raw meat was stored on top of ready to eat foods -bowls of raw meat stored on top of open buckets of sauce Corrective Action(s): Operator must organize cooler units and ensure that all raw meats are stored below ready to eat foods. Ensure that all foods are covered with properly fitting lids or wrap covers. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and/or debris build up noted in the following areas: -behind the chest freezers -on the shelves and around the doors of the cooler and freezer units -on the walls of the ice machine inside -under the microwaves -on the walls and equipment around the central food prep counter top Corrective Action(s): Conduct a deep clean of the facility and ensure that this is done on a more frequent basis. Violation Score: 3

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

Comments

=FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =All cooler units measured < 4 degrees C =All freezer units measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 81.8 C at the dish surface (minimum 71 C required for proper sanitizing) =No pest activity noted at the time of inspection =Deli slicer maintained in a sanitary manner =Operator FOODSAFE certification verified to be valid to January 2027 =Permit posted in a conspicuous location Reviewed proper glove use procedures with operator. Ensure that staff are reminded to change gloves frequently and between tasks. Remove the wooden grater that is made out of an old food can. This is not permitted for use in a food premises