INSPECTION REPORT Health Protection EKOG-CFPTP5

PREMISES NAME Pho Edmonds		Tel: (604) 355-8292 Fax:
PREMISES ADDRESS G&H - 7487 Edmonds St Burnaby, BC V3N 1B3		INSPECTION DATE June 24, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thuy-Hang Tran Nguyen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in hot-holding unit measured between 48C to 52C. Per staff, hot-holding unit was turned down to prevent burning of food right after lunch rush. Corrective Action(s): Adjust hot-holding unit so it is maintaining foods at or above 60C. Ensure hot foods are stored at proper temperatures at all times to minimize bacteria growth. Date to be corrected by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Some grease and food debris noted on meat slicer. Per staff, slicer is cleaned at the end of the day. Corrective Action(s): Dismantle, clean, and sanitize meat slicer. Ensure slicer is cleaned after use or at least every 4 hours to minimize bacterial growth. -Date to be corrected by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A few containers of food in prep cooler and walk-in cooler were uncovered. 2) Bowl of whole ginger was stored directly under soap pump near back handsink. 3) Rice scoop was stored in room temperature water. Rice debris noted in water. Corrective Action(s): 1) Stored foods must be covered to prevent potential contamination. 2) Move bowl of ginger to food prep area. Do not store food items next to handsink as water may splash and contaminate food. 3) Ensure rice scoop is stored in clean, ice water that is refreshed frequently to minimize bacterial growth. Date to be corrected by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had valid FoodSafe Level 1 certification. Corrective Action(s): Ensure that at least one staff on duty has recent FoodSafe Level 1 certification. Have paper copies of certificates on-site. -Date to be corrected by: 1 month Violation Score: 1

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

Comments

Back Area: -Prep cooler: 3C -Standup freezer: -22C -Standup sliding door cooler: 1C -Rice in rice cooker: 68C -Chest freezers (3x): -12C to -21C -Walk-in cooler: 3C Front Area: -Reach-in freezer: -14C -Sliding door cooler: 4C -Handsinks have hot/cold running water, liquid soap, and paper towels. -High-temperature dishwasher measured at 74.4C at plate surface. -Sanitizer solution available in back and front area. Spray bottle measured at 200ppm quats. -Ice machine in front area is clean. -No signs of pest control activity at time of inspection. Per staff, pest control company visits 2x per month. -General sanitation is satisfactory. -Health permit is posted in a clear location. -Report printed and reviewed with staff on-site.