INSPECTION REPORT Health Protection ANAN-BJLQUZ

PREMISES NAME Pho Chan		Tel: (604) 553-0790 Fax:
PREMISES ADDRESS 19 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE December 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dung Hoang		NEXT INSPECTION DATE December 12, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked chicken is taken out of the cooler and placed in a warming oven to heat up. As per operator the meat is kept "warm" during lunch rush and then on order, it's reheated on the grill prior to serving. Temperature of meat in the warming oven was at 36 degC; warming oven temperature was set to 70 degC. Corrective Action(s): As discussed, cooked and cooled chicken must be reheated to 74 degC within 2 hours prior to serving. So if you're placing it in the warmer, the warmer must be turned up high enough to reheat the meats to 74 degC. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several cooked items are being stored out at room temperature. However, inspection was conducted during lunch rush. Corrective Action(s): As discussed, after lunch rush (around 2pm) all potentially hazardous foods e.g. cooked meats, sprouts, etc MUST be cooled and placed inside the coolers or held above 60 degC. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are being kept on counters. There's a dirty towel that's meant to be used under cutting boards. Corrective Action(s): Wiping cloths must be stored in the sanitizer bucket as discussed. Don't use dirty towels under cutting boards. Use disposable towels and discard after use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation is poor. There's grease buildup on equipment, storage bins, under and around shelves, etc. The grates on the floor drain in the back kitchen are plugged with food debris and there's a piece of plastic placed around the drain. Corrective Action(s): Remove the dirty piece of plastic. Remove the drain cover and scrub it clean. Clean all surfaces as discussed. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Paper towel dispenser in the back kitchen is not working. 2) Dishwasher is leaking. Corrective Action(s): 1) Get the paper towel dispenser fixed. Operator placed some loose paper towels at the sink during the inspection. 2) Operator has ordered new piping for the dishwasher and will fix the leak once the parts arrive. He indicated that the parts are coming from the states and will take 7 days to arrive. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: There's no small probe thermometer to measure food temperature e.g. cooked chicken Corrective Action(s): Buy a small probe thermometer. Violation Score: 1

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

Comments

-Front hand sink is fully equipped. - All freezers -18 Degrees Celsius or lower. - All coolers 4 Degrees Celsius or lower. - No pest activity observed. -200ppm bleach sanitizer is available for use. -Dishwasher rinse was 73 degC. FOLLOW-UP NEXT THURSDAY.