INSPECTION REPORT Health Protection ECAO-C5XQF2

PREMISES NAME Pho Boi		Tel: (604) 436-0001 Fax:
PREMISES ADDRESS 5505 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE August 16, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Tho Nguyen		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 252988 of Aug-09-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: observation: 1) Bean sprouts were stored at room temperature for more than 2 hours 2) meats and cucumber in inserts were above fill line -Raw beef internal temp. 5 deg. C -Beef tendons: 6.2 deg. C 3) Hydrated noodles in a large porportion were store in room temp for more than 2 hours Corrective actions: 1) Always store bean sprouts in ice water when the sprouts are left on counter. Discard the left oven bean sprouts after 2 hours. Ensure only a small portion of bean sprouts are stored on counter 2) Always store foods below the fill lines in the inserts to allow proper cooling (Store cold potentially hazardous food at or below 4 deg. C) 3) Discard the leftover hydrated noodles after 2 hours and only store a small amount at room temp in the future. Correction: Code 301 noted on Routine inspection # 252988 of Aug-09-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: observation: 1) Scoop stored in Tapioca pearls with handle touching the Tapioca pearls. 2) minor food debris noted on the meat slicer Corrective actions: !) Ensure handles of scoops stored within foods are not touching the foods. Scoop handle may be contaminated by soiled hands. 2) Properly and thoroughly clean up the meat slicer. Ensure no food debris left on the meat slicer and contaminate any foods being processed by the meat slicer in the future. Date To Be Corrected By: Today Correction:

Comments

Preparation Cooler inserts below the fill-lines Small portions observed for bean sprouts and hydrated noodles at room temperature to be used up within 2 hours Foods off the ground at back dry storage and up/away form cleaning chemicals No open food cans and storage observed Meat slicer clean Tapioca bulk scooper handle outside of foods Oven exterior and front exhaust vents cleaned Fly light in employee effects room and extra sticky traps placed