INSPECTION REPORT Health Protection ABAI-AB8UDB

PREMISES NAME PHO 101 Vietnamese Cuisine		Tel: (778) 371-3180 Fax:
PREMISES ADDRESS 5937 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE June 24, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Emily Nguyen		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted gap between bottom of the door to back hall and the ground. Corrective Action(s): Install a door sweep to prevent the entry of pests. Violation Score: 3

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

Comments

Hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less. Freezers all less than -18C. Hot holding of rice 67C Good general sanitation. No obvious sign of pest activity noted at time of inspection. Reviewed most recent pest control reports (April 11, 2016 and June 2, 2016). No major concerns. Follow all recommendations made by pest control technician and continue to keep reports on site for review. Back door to hallway was closed at time of inspection but door from hallway to outside was open. Pest control technician noted this as a potential issue in their report. See violation code 305 regarding door sweep installation. Meat slicer had just been in use at time of inspection. Reviewed cleaning/sanitizing procedures with staff - no concerns. Chlorine sanitizer in container with cloths submerged 100ppm. High temperature dish washer achieved 71C (with thermolabel). All stored foods and food equipment appeared protected and stored in sanitary manner (ie. stored off the ground, covered, lights in food storage/preparation areas had covers..etc)