INSPECTION REPORT Health Protection PKUR-D29U2W

PREMISES NAME Pho 777 Restaurant		Tel: (604) 385-0277 Fax:
PREMISES ADDRESS 15230 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE February 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thanh Quoc Huynh		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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer registered at 1000 ppm chlorine. 2. Slicer not sanitized between uses or after use. Corrective Action(s): 1. Sanitizer must be 100-200 ppm chlorine. Only 1/2 tsp of domestic (5%) bleach is required per litre of water. 2. Slicer must be sanitized between uses and after use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice machine. Corrective Action(s): Do not store ice scoop in ice machine. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Water is not being changed every 30 minutes when water is being used to thaw meats. Corrective Action(s): Change water every 30 minutes when using water to thaw foods. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build of grease and food debris seen between and behind equipment. Corrective Action(s): Clean all surfaces so that they are visibly clean and free of grease and food debris. Violation Score: 3

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

Comments

Routine Inspection -Hand washing sink equipped with hot/cold running water, liquid soap and single-use towels. -Coolers at 4 C or below. -Walk in freezer at -18 C. or below. -High temperature dishwasher registered at 71 C or above during the final rinse cycle. -Cold water used to cool broth - add ice to help cooler broth faster. Ensure temperature is verified at the different stages (60 C to 20 C within 2 hours and 20 C to 4 C within 2 hours). **Sprouts are a potentially hazardous food and must be stored at 4 C or below. When storing at room temperature, sprouts must be used within 2 hours and then discarded. -Hot holding of rice above 60 C. -Dipper well running for the ice cream scoops. -A copy of report to be emailed to operator.