INSPECTION REPORT Health Protection JELR-CZS2PJ

PREMISES NAME Pho Fresh		Tel: (604) 943-8963 Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE January 23, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eric Ly		NEXT INSPECTION DATE January 25, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler is too warm (air temperature 11/12 C and food temperature varies 8-10C). Server cooler also too warm so only used for pop and food that does not need to be refrigerated. Corrective Action(s): Discard food that is higher risk food (meat, chicken, cooked vegetables, etc.) that has been above 4 C for more that 2 hours. Food that was just cooked or defrosted recently can be moved to walk in cooler. Do not use the server cooler or the prep cooler to store any higher risk foods unless they can keep food at 4C/ 40F or colder. Check and records fridge/cooler temperatures every day. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer blade (and parts that cannot go through dishwasher) and other counters and food contact surfaces are not being sanitized. Spray bottle used to store sanitizer has 0ppm chlorine. Commercial dishwasher has only 25ppm chlorine in final rinse and 50ppm is required. Corrective Action(s): Staff were shown how to make a 100-200ppm sanitizing solution using 1 tsp chlorine bleach in 1 liter water. Poster also posted by dishwasher. Wash, rinse, sanitize, and air dry all food contact surfaces and equipment that is cleaned in place (meat slicer blade and base, large soup pot). Use dishwasher to wash and sanitize dishes and utensils and then sanitize manually in sink and air dry. Use dishwasher to sanitize when it can provide a 50ppm final sanitizing rinse automatically. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sanitizer is at sink by cooking equipment. Corrective Action(s): Use hand soap to wash hands (not hand sanitizer). Provide hand soap at sink near cooking equipment. Violation Score:

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on floor of dry storage rooms. Back door to kitchen is slightly open with gap where pests can enter. Corrective Action(s): Keep all food protected from contaminated, clean up spills, monitor for pests, keep back door closed, seal holes, and consult with licenced pest control. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor, shelves, and area around cooking equipment require cleaning. Corrective Action(s): Deep clean kitchen. Follow a written routine cleaning schedule. Improve lighting in kitchen (replace bulbs). Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There is no one on site today with a valid Food Safety training certificate. Corrective Action(s): Manager is away. At least one person on duty is to have a valid Food Safe Level 1 (or equivalent course) training certificate. Violation Score: 1

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

Comments

Food Safe training - see above. Walk in cooler at 4C or colder. Prep cooler at 11/12 C - see above. Server cooler - >>4C and is only used for lower risk food such as pop that does not have to be kept cold - ok. Hand sink (at double sink near meat slicer) - has hot/cold water, soap and paper towel. Hand sink near dishwasher/cooking area - has hot/cold water, paper towels but no hand soap - see above. Non latex disposable gloves available. Meat slicer and other food contact surfaces are not being sanitized - 0ppm chlorine - see above. Commercial dishwasher final sanitizing rinse at 25ppm - see above. Cleaning and lighting - see above. Pest control - see above. Inspection requirements reviewed with staff. Copy of report to be emailed to Manager.