INSPECTION REPORT Health Protection CTIN-BDQQSL

PREMISES NAME PHO 101 Vietnamese Cuisine		Tel: (778) 371-3180 Fax:
PREMISES ADDRESS 5937 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 3, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Emily Nguyen		NEXT INSPECTION DATE July 08, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Observed two large red tubs being dried on the floor and inquired operator about it. These red tubs are used to mix the spring roll filling and are then handwashed at three compartment sinks by spraying them down since they cannot fit the sink, then left on the floor to dry. Some of the mixing bowsl on the drying rack appears to have food debris and are not properly cleaned. 2) Wet wiping clothes left on the counter. Lysol is used on cooler shelves. Corrective Action(s): 1) Reviewed and demonstrated proper manual warewashing procedure with operator: wash with soap, rinse with water, then soak in 100ppm bleach sanitizer for 2 minutes before air dry. Do not dry any equipment on the floor. Remove all equipment that are too large for the existing sinks (red tubs and large stainless steel pots for making stock concentrate). Please obtain new chlorine test strips within expiry date as the current one is not accurate (showing lighter than actual). Provided FHA warewashing signs (Eng and Vietnamese) to operator. Please laminate and adhere on to wall. Please rewash all manual warewashing equipment. Use dishwasher if the equipment and utensils fit the dishwasher. 2) Place wet wiping clothes in 100ppm bleach sanitizer between uses. Do not use lysol wipes on cooler shelves as it is not adequate for food contact surfaces. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Baguettes are stored directly in the freezer without any protection. 2) Multiple frozen meats and stock were stored in grocery bags in the freezer. 3) Some raw meats were store above ready to eat foods in the cooler (e.g. pickled vegetables, cooked spring rolls and chicken). Corrective Action(s): 1) Place baguetters in food grade bags or containers before placing inthe freezer. 2) Transfer all frozen food into food grade bags. 3) Place all raw meats on the bottom of cooler, below ready to eat foods. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Few mice droppings noted underneath the drying rack. Corrective Action(s): Please clean up droppings as indicated to operator. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the kitchen floor, dry storage, underneath drying rack and inside coolers. Rice spill on the floor of dry storage room. Corrective Action(s): Please do a deep clean on all noted areas. Violation Score: 9

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Reach in coolers X2: <4C Standup cooler/freezer: <4C/-16C Prep coolers X2: <4C No more rice available at time of inspection Reach in freezers X2: Chest freezers X4: -18 to -26C Bleach sanitizer available at 100ppm in the kitchen and bar area Meat slicer appears to be maintained in a sanitary condition Ice machine kept in sanitary condition, scoops store outside or handle is exposed (spoon) Dishwasher (high temp): 73.2C at plate, see thermo-label Back door remain closed at time of inspection, monthly pest control report reviewed -reminder to dump dirty mop water after use -staffs should take lunch breaks in the dining room not kitchen *Hand delivered outstanding permit fee letter to operator. Collected #150 (TD #213) onsite.