Report No. KKIM-CXLUTK

INSPECTION REPORT
Health Protection
KKIM-CXLUTK

PREMISES NAME
Pho 24 Express Vietnamese/Cambodian Restaurant

Tel: (604) 568-9185
Fax:

PREMISES ADDRESS
R7 - 4250 Kingsway
Burnaby, BC V5H 4T7

INSPECTION DATE
November 15, 2023

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Thi Le Han Tran

NEXT INSPECTION DATE
November 24, 2023

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	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
REPEAT VIOLATION: Ventilation hood panels observed with heavy grease build up.
Corrective Action(s):
Vent hood is due for professional cleaning. The hood panels (grates) must be cleaned more frequently than every 6 months to maintain sanitation.
Date to be corrected by: Nov 24, 2023
Violation Score: 15

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
Observation:
- Kitchen area is too dark.
Corrective Action(s):
- Replace the light tubes to higher lux level. Consider changing the light cover design that does not reduce the brightness.
Date to be corrected by: Nov 24, 2023
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation:
- Recent pest report from 2023 November indicates one mouse was caught in the trap; operator stated it was by the cashier area.
- Insect monitor trap (placed next to the hot water tank) observed with cockroaches.
- One live cockroach observed on the kitchen floor at the time of inspection.
Corrective Action(s):
- Premises has monthly pest control by a third party professional. Increase the frequency to biweekly. Major clean up is required and additional insect monitor traps to be installed throughout the kitchen area.
Date to be corrected by: Nov 24, 2023
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
- Heavy grease build up observed on the mini fan inside the kitchen.
- Stand up freezer observed with frozen meat juice inside.
- Food debris observed on floor underneath the freezer & coolers.
- Food debris observed on the slide door crevice of the cooler.
- Spider webs and dust build up observed inside the handsink cabinet at the front.
- Cardboard boxes in use to line shelves.
Corrective Action(s):
- Clean the areas mentioned above.
- Remove cardboard liners. Use a liner that can be easily cleaned (plastic, metal). Ensure to clean the shelf surface thoroughly before replacing.
Date to be corrected by: Nov 24, 2023
Date to be corrected by:
Violation Score: 9

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation:
- Handsink faucet (front) has been changed and the water outlet is too long that washing hands leads to water splatters outside of the sink.
- Handsink cabinet (front) has water damage and is starting to fall apart.
Corrective Action(s):
- Replace the faucet in adequate size.
- Replace/repair the cabinet.
Date to be corrected by: Jan 31, 2023
Violation Score: 3

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

Comments

- All handsinks are fully equipped.
- All cooler at 4C or below.
- All hot held rice at 60C or above.
- Broth on continuous boil.
- All freezers ranged from -4C to -22C.
- Bleach sanitizer measured at 200ppm.
- High temperature dishwasher reached 71C or above at plate level during the final rinse.
- Ice machine in sanitary condition.
- Staff with valid food safe training present.

Deep cleaning of the facility required to identify any pest entry/harborage sites. Ensure to remove all items from the back storage shelves and sanitize all surfaces. Pull out bigger equipment to clean the corners and hard-to-reach areas. Remove grease build up around the cookline. Sanitation of all areas to be checked during the follow up inspection.