INSPECTION REPORT Health Protection ECAO-CDUSCJ

PREMISES NAME Pho Den Kingsway		Tel: (604) 999-5558 Fax:
PREMISES ADDRESS 120 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE April 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nam Phuong Nguyen		NEXT INSPECTION DATE 4 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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two designated handwash sinks in the kitchen are deficient: -both do not have any pumped soap -both had equipment in the compartment -a jug and ladel Corrective Action(s): Designated handwash sinks are for handwashing ONLY Place pump soap at all handsinks Timely handwashing after contamination points is the #1 defense against foodborne illness Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Bean sprouts in water sometimes left out for extended periods as per operator -Open sauce trays right next to bar handsink Corrective Action(s): -Bean sprouts are potentially hazardous foods. Once you are done rinsing them place them back in the fridge -Do not place open foods next to sinks -the foods may be contaminated in the splashzone Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Preparation coolers in the back at the insert level -operator is double stacking a few inserts to collect draining water/oils. By double stacking the inserts you are covering cooling vents which will effect the temperature of the foods Corrective Action(s): Do not double stack inserts. Violation Score: 3

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

Comments

-Walk-in cooler 2 deg. C -Prep cooler in corner of kitchen 3 deg. C -Prep cooler right side at cooking line 4 deg. C -Prep cooler left side at cooking line 3 deg. C -Prep cooler at bar 3 deg. C -undercounter 2-Door next to employee washroom 4 deg. C -bar undercounter left side 3 deg. C -bar undercounter right side 3 deg. C -hot held chicken 64 deg C -hot held rice 68 deg C High temperature washer final rinse 78.4 deg C at plate level NOTE: operator should be maintaining the daily temperature logs for the washer ensuring >180 deg F / 82 deg C for rinse cycle Bleach sanitizer buckets in the back kitchen >100ppm chlorine residual QUAT sanitizer buckets/spray/dispenser in the bar/dining area >200ppm QUAT residual NOTE: do not mix bleach and QUAT sanitizer use -only use one or the other otherwise sanitizer effectiveness may be affected General sanitation very good -no signs of pests NOTE: operator should be monitoring for pests with mechanical traps such as sticky, snap and live traps (no poisons indoors)