INSPECTION REPORT Health Protection RHEN-B4WRGG

PREMISES NAME Pho Triple 3 Restaurant Inc		Tel: (604) 293-8800 Fax: (604) 293-8800
PREMISES ADDRESS C106 - 20159 88th Ave Langley, BC V1M 0A4		INSPECTION DATE September 24, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 03, 2018
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 = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Items in inserts at prep cooler above 4 C.. Base of unit below 4 C on left side, but struggles to maintain 4 C. on right side. Bean sprouts on display above 4 C. insert at room temperature. Corrective Action(s): All raw and cooked proteins and other potentially hazardous foods must be kept less than 4 C at all times. Close lids at all times, place lids on all inserts which contain potentially hazardous foods and ensure the base unit is wroking properly. You must monitor temperatures in this unit so get a thermometer that can be easily read, is accurate and is placed in a visible location for view. This will be reviewed at follow up inspection date noted on report. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff moving from handling raw proteins to other food without first washing hands. Corrective Action(s): Make sure staff are using handwashing stations at appropriate times as discussed. Discussed with operator. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Many direct and indirect food contact surfaces observed dirty. These include, but are not limited to: - Top of prep cooler; - cupboard shelves; - top of equipment (ice machine, dishwasher, entire area behind cash register); - walls and dishwash sinks; - Shelves for equipment storage;, Corrective Action(s): - The entire premises needs thorough cleaning; - Remove all cardboard from use on shelves; Only serving as a barrier to proper cleaning; This will be reviewed at follow up inspection date noted on report. Violation Score: 15

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

Comments

Dishwasher chlorine residual above 200 ppm. Recommend the residual be reduced to 50 ppm max. **No sanitizer in spray bottle. Using vinegar! Use only approved sanitizer at proper concentrations for surface disinfection. Lots of dirty cloths laying around. Recommend using a sani-bucket to better manage dirty cloths and sanitation of work surfaces.