INSPECTION REPORT Health Protection ZDER-CG3PBR

PREMISES NAME PHO 101 Vietnamese Cuisine		Tel: (778) 371-3180 Fax:
PREMISES ADDRESS 5937 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Emily Nguyen		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pate noted in insert in another egg insert in prep cooler. Pate noted at 8 C. Corrective Action(s): Ensure no double stacking of inserts - prep cooler cold air must be able to move around each insert to keep its contents cold - double stacking prevents this direct contact. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. One raw blood meats container noted in veggie cooler above box of lettuce 2. Broken plastic lids (2) noted in storage area Corrective Action(s): Ensure all food is protected from contamination - biological and or physical 1. Relocate all raw bloody meat below or away from ready to eat foods - relocated during inspection by operator 2. Ensure all broken or damaged equipment is removed/replaced to prevent broken pieces from falling into food. Violation Score: 3

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

Comments

Routine: Temperatures satisfactory: 1. Front display cooler: 3 C 2. Glass meat cooler: 4 C 3. Glass veggie cooler: 3 C 4. Chest freezers (4): <= -18 C 5. Prep cooler: 4 C 6. Standing freezers: #1: -19 C / #2: -23 C / #3: -18 C 7. Standing 1 door cooler: 3 C 8. Fridge (Inglis): -18 C / 3C 9. Hot holding pots: >60 C -Handsinks and washrooms supplied with hot & cold water, liquid soap and paper towel -High temp dishwasher noted at 71 C after final rinse (after one cycle) -Sanitizer bucket available and in use with wiping cloths noted at 200 ppm chlorine *Solution appears soiled / dirty - ensure the solution is replenished every 4 hours or sooner if solution becomes cloudy or dirty -No signs of current pest activity noted during inspection - reviewed pest control report by Orkin - Jun 28, 2022 - no concerns noted -Food protected from contamination - covered, off the ground (**Exception noted above) -General sanitation appears satisfactory - Commercial venthood appears in sanitary condition - next service Nov 27, 2022, including under cooking equipment - excellent Note: -Fire suppression system - past next service day of May 9, 2021 **** Recommend service as soon as possible -Propane tank noted in kitchen - recommend not using large propane tanks designed for BBQs inside kitchen - use outside or in approved spaces only