INSPECTION REPORT Health Protection JSHN-CJUTF9

PREMISES NAME Pho Galaxy Restaurant		Tel: (604) 392-1112 Fax:
PREMISES ADDRESS 104 - 45863 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE September 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anh Thu Thi Huynh		NEXT INSPECTION DATE October 03, 2022
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Previously noted violation. A bucket of stick noodles was found in the mop sink with the hose for filling mop bucket inside the noodle bucket. Corrective Action(s): Discarded. Do not use the mop sink for food. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dried meat debris, food found on the meat slicer. Corrective Action(s): Clean and sanitize. Take apart the meat slicer. Correct by 1 day Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Black dusts found on the fan, ceiling, walls in the food preparation area. Corrective Action(s): Clean to protect foods from contamination Correct by 2 days. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Follow-Up inspection # JSHN-C5EUWT of Jul-27-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer was found with grimes and dried bits in crevices. Correction: Remove all parts. Clean. Sanitize.

Comments

Paper report #259823 *Ensure perishable foods are kept in a cooler at 4C or below. *Do not prepare foods on the ground even when busy. -Chlorine sanitizer was measured at 100ppm. -Dishwasher was measured at 72.1C *Do not use a garbage bag to cover food equipment. *Ensure handwashing practices even during busy hours. *Handwash prior to wearing gloves. *Change gloves when changing tasks (ie. after handling raw meat, before handling ready-to-eat foods, answering phones, etc.) *Please use chlorine sanitizer on food contact surfaces after cleaning. Signatures obtained on the paper report.