INSPECTION REPORT Health Protection DSEA-B8AVZP

PREMISES NAME Pho Pho You Vietnamese Restaurant		Tel: (604) 544-1881 Fax:
PREMISES ADDRESS 441 Columbia St New Westminster, BC V3L 1A9		INSPECTION DATE January 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jackie		NEXT INSPECTION DATE January 11, 2019
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 issues; -Front of house sliding door cooler unit is waiting to be replaced. Unit measured >40 degrees C and bean sprouts stored inside. -Walk-in cooler contents measured >4 degrees C at the time of inspection. -Par cooked rice noodles found to be held at room temperature in bucket by prep station Corrective Action(s): Moved to double door cooler unit. Ensure that all cold potentially hazardous foods such as bean sprouts are stored <4 degrees C. Walk-in cooler adjusted and contents measured <4 degrees C by the end of the inspection. Keep buckets of par cooked rice noodles on ice if left outside of the cooler units Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Warm rice noodles stored in mini thermos chest at 33 degrees C since before lunch time Corrective Action(s): discarded. Ensure that all hot potentially hazardous foods are stored >60 degrees C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff member prepare spring rolls on counter top and did not sanitize countertop after use. Corrective Action(s): Food contact surfaces must be sanitized frequently and after use. Discussed sanitizing procedures for food contact surfaces with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler unit measured 7 degrees C at the time of inspection. Temperature records indicate that the unit measured 4 degrees C at the beginning of the day. Corrective Action(s): Unit was turned down at the time of inspection and measured < 4 degrees C ambient temperature. Have the unit serviced to ensure that it is operating as designed. Walk-in coolers must be able to keep cold foods <4 degrees C even with constant use (doors opening and closing) Violation Score: 9

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (4C), double door upright cooler (1C), and black glass door cooler (3C) measured < 4 degrees C =Upright freezer (-18C) and chest freezers (5X approximately -19C to -23C) measured < -18 degrees C =Rice hot holding (76C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection, however some cleaning required on walk-in cooler and double door upright cooler condenser fans =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine and deli slicer was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date. =Permit posted in a conspicuous location