INSPECTION REPORT Health Protection PKUR-CEQSJH

PREMISES NAME Pho 777 Restaurant		Tel: (604) 385-0277 Fax:
PREMISES ADDRESS 15230 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE May 24, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Thanh Quoc Huynh		NEXT INSPECTION DATE May 31, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large plastic pails of soup left on the floor to cool. Temperature registered at around 60-70 C. Foods were not being actively and properly cooled to bring down to safe temperatures. Corrective Action(s): All hot potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours, and then 20 C to 4 C within 4 hours. Use techniques such as shallow pans/containers, ice as an ingredient, ice wand, or ice water bath to properly cool foods. Foods must be monitored to ensure cooling techniques are effective. Staff corrected this by placing all pails n an ice water bath in the prep sink. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mini beverage cooler registered at 9.2 C. This cooler is used to store bean sprouts. Corrective Action(s): Do not store sprouts in this cooler unless a temperature of 4 C can be maintained. Re-locate beans sprouts to a cooler that is 4 C or below. This cooler can be used for pop cans only. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Buckets of soup and meats thawing at room temperature. Corrective Action(s): Do not thaw (defrost) food at room temperature. Thaw foods in the cooler, under cold running water, in the microwave (cook right after) or thaw as part of cook step. All foods were still frozen. Meat was relocated to walk-in cooler. Operator was instructed to move pails of soup into walk-in cooler immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls are dirty with old food splatter. Dust/debris behind and underneath equipment. Inside of ice machine dirty with coffee stains. Corrective Action(s): Ensure all areas of the premise are kept in a clean condition. Focus cleaning efforts on underneath and behind equipment. Correct by June 21, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature of domestic white fridge registered at 8.7 C. This cooler was being used to hold some frozen foods and some foods that had just been cooked (temperature of chicken and pork registered between 35-40 C). Temperature of fridge was taken again at the end of the inspection and it registered at 8.2 C. Corrective Action(s): Only use this cooler once it can hold and maintain a temperature of 4 C. Check again in one hour. Operator was instructed to relocate cold food into another working cooler. Do not place food that is > 20 C into this cooler as it raises the air temperature of this cooler. Use effective cooling methods to cool foods before placing them in the cooler. Violation Score: 3

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

Comments

Routine Inspection Walk-in cooler at 4 C or below 2 door cooler at 4 C. Standing coolers at 4 C or below. ***Cooler with inserts: bottom section was 4.7 C, top inserts: sprouts were at 8.3 C, shrimp was at 6.2 C. Cooler doors were being opened and closed during the inspection. Inserts were being used as it was the lunch rush. Do not keep foods at >4 C for more than 2 hours. Place lid on inserts when it is not busy. *Walk-in freezer at -14 C (should be -18 C, adjust if needed). Other freezers were at -18 C or below. ***Note: Bean sprouts can only be kept at room temperature for 2 hours maximum. Use a timer to monitor. High temperature dishwasher at 71 C or above on plate surfacer during final rinse - good. Surface sanitizer (chlorine bleach at 200 ppm) available. Ensure it is no more than 200 ppm. Bottle was labelled during the inspection. Keep wiping cloths in bucket or use paper towel and discard after use. ***Meat slicer must first be washed with soaped, rinsed, sanitized (with bleach or other approved sanitizer) and then air dried. Do not combine the soap and bleach steps together.***