INSPECTION REPORT Health Protection RWOG-CNNVMC

PREMISES NAME Pho Edmonds		Tel: (604) 355-8292 Fax:
PREMISES ADDRESS G&H - 7487 Edmonds St Burnaby, BC V3N 1B3		INSPECTION DATE February 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thuy-Hang Tran Nguyen		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 33

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken steaks stored in steam oven to "cool". Door was closed, chicken measured 41C. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Infographic provided to the operator. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts, cut lime and basil leaves left out at room temperature, measuring 11C. Corrective Action(s): These are potentially hazardous food items and must be stored at 4C or colder. This is a repeat violation. CORRECTION ORDER ISSUED. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Water from bucket of noodles poured out in mop sink. Bucket of noodles stored on mop sink platform. Corrective Action(s): The mop sink area is not to be used for food preparation. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted between chest coolers. Corrective Action(s): 1) Clean and sanitize kitchen. 2) Seal any points of entry. 3) Ensure there is no pooled water or exposed food. 4) Check all foods for rodent contamination prior to using. Reminder that only physical traps (sticky and snap traps) are permitted inside a restaurant. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Neither the operator nor any staff have FOODSAFE Level 1 or equivalent. Corrective Action(s): Take FOODSAFE Level 1or equivalent. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm quats - dishwasher reached 71C at the final rinse cycle (see thermolabel) - food safety knowledge requires major improvement Temperatures: - display cooler: 4C - chest freezer: -22C - under counter cooler (by cookline) 4C - upright glass door cooler: 3C - upright freezer: -15C - chest freezer (1): -22C - chest freeze (2): -18C