INSPECTION REPORT Health Protection PKUR-CNNPJ5

PREMISES NAME Pho 777 Restaurant		Tel: (604) 385-0277 Fax:
PREMISES ADDRESS 15230 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE February 1, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thanh Quoc Huynh		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up food debris around, behind, and underneath equipment. Corrective Action(s): Ensure all areas of the establishment are kept in a clean condition. Increase frequency of cleaning. Correct by Feb 10, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 compartment sink in back prep area has a leak. Corrective Action(s): Repair leak as soon as possible. Violation Score: 3

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

Comments

Routine Inspection -Hand washing sink equipped with hot/cold running water, liquid soap and single-use towels. -Undercounter coolers (except cooler #3 from the left) in cook-line were at 4 C or below. -Cooler #3 both top and bottom sections at 6 C. Ensure temperature drops to 4 C within 2 hours. Potentially hazardous food must not be kept at more than 4 C for more than 2 hours. -Walk-in cooler at 4 C or below. Reminder, do not over-stuff the cooler. -Two door cooler was 7 C at the start of the inspection; operator adjusted and cooler registered at 4 C or below at the end of the inspection. -Walk-in Freezers at -10 C (must be -18 C or below). -Domestic fridge at 4 C and freezer compartment at -18 C. **Temperature logs are not maintained. Temperatures must be checked daily and should be documented. -High temperature dishwasher registered at 71 C or above during the final rinse cycle. -Surface sanitizer available in spray bottles and registered at 200 ppm for bleach. Note #1: Ensure surface sanitizer is readily available in the kitchen and prep area to sanitize work surfaces (ex. counters, meat slicer etc.). Note #2 : Do not use the bottle with the orange chemical labelled "disinfectant" for food contact surfaces - follow the manufacture's instructions.