INSPECTION REPORT Health Protection ANAN-ANZQAV

PREMISES NAME Pho Chan		Tel: (604) 553-0790 Fax:
PREMISES ADDRESS 19 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE July 6, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dung Hoang		NEXT INSPECTION DATE July 10, 2017
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 71

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Meatloaf in a pan was stored on top of the refrigerated inserts with the cover down. Temperature of the meatloaf was 9.7 degC. Operator said that the meatloaf had been there since last night. Meatloaf was discarded. Corrective Action(s): As discussed follow proper cooling procedures for foods. Once cooked, cool foods to room temperature over the counter (under 2 hours) and then place it inside the cooler to cool it down to 4 degC. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Cloths are being kept over the counter or prep tables. 2) General sanitation is very poor. Corrective Action(s): 1) All wiping cloths MUST be stored inside a bucket with sanitizing solution e.g. bleach. Change the solution every 2-3 hours. Do not store dry rags all over the kitchen. 2) A thorough cleaning is required. Clean all dishes, equipment and countertops as discussed. Clean under the stoves and inside coolers. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Both hand washing sinks did not have any paper towels in the dispenser. Corrective Action(s): Always stock the soap and paper towel dispensers at the sinks. Talk to staff about proper hand washing procedures and make sure they are washing hands before handling foods, etc. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats were being stored above vegeables in the walk-in cooler. 2) The ceiling lights in the kitchen do not have covers. One of the lights under the exhaust hood has burnt out. Corrective Action(s): 1) Always store raw meats below any cooked foods or vegetables. 2) Provide light covers for the lights. Replace the burnt out bulb under the exhaust hood. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed in several areas of the kitchen. Hanging sticky traps are being used in the back kitchen area. Corrective Action(s): Make sure the traps are not hanging over or close to food prep areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler across from the stove was measured to be 9 degC. Chicken that was being cooled over the counter and around 30-40 degC was placed in that cooler along with other foods that had been stored on the counter. 2) Cardboard boxes used to store items are ripped, have oil stains or mold on them. The nonstick coating of the pan in the small rice cooker in the back has been scraped off in some areas. Corrective Action(s): 1) Don't move hot foods into the cooler until it has cooled down to around 20-25 degC or else it will warm up all other foods around it in the cooler. Get the cooler unit checked. It must be able to maintain a temperature of 4 degC or below. 2) Replace all cardboard boxes with proper storage containers that can be washed as required. Replace the rice cooker pan. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: At least one prep cooler had a thermometer in it that wasn't working. Corrective Action(s): Check to make sure that all fridge thermometers are working and replace the ones that aren't. Violation Score: 1

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

Comments

-Other coolers are below 4 degC -Freezers are below -18 degC -Hotholding is above 60 degC -Dishwashing rinse temperature is 74 degC -Washrooms are fully equipped -200ppm bleach solution is on-site A Follow-up Inspection will be conducted next Monday (July 10th)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-ANZQAV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Foods audited met requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment