INSPECTION REPORT Health Protection ADIG-CNEV4J

PREMISES NAME Pho Seawall		Tel: (604) 625-7460 Fax:
PREMISES ADDRESS 27248 Fraser Hwy Aldergrove, BC V4W 3P8		INSPECTION DATE January 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quoc Tuong Bui		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher 10ppm Chlorine. 2 compartment sink available. Corrective Action(s): Call dishwasher contractor (it is a rental) to fix. Ensure chlorine in final rinse is at least between 50-100ppm chlorine. Date to be completed by: Immediately. Operator called contractor during the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice machine top and side of top has brown rust discoloration (most likely from algae or mold). Corrective Action(s): Remove ice from ice machine. Clean with soap and water. Spray bleach sanitizer on to disinfect. Date to be completed by: Today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food prep table is cluttered, food items stacked on top of each other. 2. Food stored in open containers in walk in cooler, unorganized. 3. Bags of rice stored on the floor. 4. Recycling, bottles, dirty and clean containers stored in piles in hallway to mop sink and in front of dishwashing area. 5. Disorganized drink prep area at bar. Corrective Action(s): 1, 2. Store all food items in labelled, clean and covered containers. 1, 5. Organize all food prep space, at you main prep table in the kitchen and at your bar. Do not have allergens stacked on top of other food items (e.g. peanuts on prep table). 3. Place bags of rice, onions and other food items in sealed containers or off the floor. 4. Remove all recycling, bottles. Stack clean containers together away from dirty dishes. Invest in more storage space and racks or rolling carts. Date to be completed by: As soon as possible, up to 2 weeks. Violation Score: 9

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

Comments

Restaurant provides Bubble Tea, Hot pot (self boil at the dining table) and Pho items. Hand wash sinks supplied with liquid soap and paper towels in dispenser, hot and cold running water. Line cooler items <4C. Walk in cooler <4C. Freezer <-18C. Dry storage racks: Majority of items are in covered containers, great job. Single use disposable containers are stacked neatly and organized well. Washrooms are clean. Bleach available for sanitizing. No signs of pests at the time of inspection.