INSPECTION REPORT Health Protection LTHN-AG9VV2

PREMISES NAME Pho Saigon Restaurant		Tel: (604) 946-6414 Fax:
PREMISES ADDRESS 5024 48th Ave Delta, BC V4K 1V8		INSPECTION DATE December 2, 2016	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Hene Khi		NEXT INSPECTION DATE December 06, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Five 20 litre pails of soup broth on 4" pallet in kitchen hallway, buckets of broth are not covered and have a floor fan blowing across the top surface of the broth to cool the food. Two ice wands in the freezer. Corrective Action(s): . - Operator needs to ensure that staff follow proper food safety practices and the requirements of the approved food safety plan for this facility on how to cool foods - Ice wands MUST be used to cool food as rapidly as possible - foods MUST be loosely covered to prevent both physical and microbial contamination while cooling and still allow heat to escape - tightly seal lids when the food has reached and internal food temperature of 4C NOTE: 1) Ice wands must be properly filled to the fill line, and frozen vertical in the freezer in order to be most effective in rapidly cooling food. only 1/2 filling the ice wands before freezing will give minimal assistance in cooling the food. 2) Ice wands must be sanitized in a 50 - 100 ppm bleach solution BEFORE placing in the broth. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer had significant accumulations of debris on the pronged slicer guard used for holding the bulk meat. Corrective Action(s): Meat slicer must be thoroughly cleaned and sanitized before its next use. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: . Cooling broth in the hallway is not covered Scissors used for cutting rolls, noodles, meat etc were greasy and had dried on food on blades and handles Foods stacked one on top of the other in condiments fridge without proper lids being in place. Corrective Action(s): All foods must be protected from contamination at all times. Make sure all foods are covered to prevent both physical and microbial contamination. Make sure that all scissors and knives are washed throughout the day to minimize cross contamination Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thick accumulation of food debris and grease on floor behind and under cook line and dishwashing area; between counters and condiments coolers, microwaves, around feeder ports for dishwasher chemical dispensing, staff washroom toilet had numerous drops of dried urine on both the bowl of the toilet and the seat. Corrective Action(s): Premises needs a thorough cleaning and disinfecting of floors, walls, equipment, behind, under and inside of equipment. Violation Score: 3

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AG9VV2
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: 0.2 hour Specific comments:
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