INSPECTION REPORT Health Protection RSHA-BC8SMA

PREMISES NAME Pho Saigon		Tel: (604) 943-1121 Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE May 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maymona Vo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not being stored in a sanitizer. Too many cloths noted in prep areas. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Monitor solution. Change routinely. Previously discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Unwanted/unused items still being stored at facility. Corrective Action(s): Clean and organize all areas within this facility. Remove all unwanted/unused items. (ie: Storage shelves/washrooms, etc) Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen prep sink: Taps are broken. Repair asap. Structurally: Deteriorating surfaces noted. Kitchen prep lights burnt out. Corrective Action(s): Repair prep sink taps asap. Sink is required to have hot/cold running water at all times. Structurally: Surfaces are deteriorating. Surfaces are to be smooth, tight and impervious to moisture. Upgrades required. Violation Score: 3

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

Comments

- Food Storage: All food/ingredients are to be stored in covered, food grade containers. Cool down procedures discussed. (ie: 60 C to 20 C within two hours - small, shallow containers) Cooked food items are to be stored above raw food items. Utensils are not to be stored inside of storage containers. - Staff hygiene: Discussed. - Rodent Control: An active rodent control program is required to be maintained within this facility. Monitoring is to be ongoing.