INSPECTION REPORT Health Protection CTIN-B5UUAJ

PREMISES NAME Pho Mr. Do Vietnamese Restaurant		Tel: (604) 724-9970 Fax:
PREMISES ADDRESS 4532 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE October 24, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Liem Thanh Do		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three containers of broth were stored on the floor in the dry storage room. There was a ice wand inside each container but the temperature of the broths were all around 56 to 58C after 1.5 hours. Staff informed that they changed the wand once the ice melts and then transfer the broth to the fridge. Corrective Action(s): Reviewed proper cooling method with staff and owner. Do not leave food on the floor. Fill up a sink of cold water, then place the container of broth inside, with a new ice wand, stir the broth constantly until the temperature goes down to 20C but no more than 2 hours. Then transfer the broth to the fridge. Extra ice wands available onsite. Violation Score: 5

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

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

Comments

Bleach sanitizer available in kitchen and bar at 100ppm. Wet wiping clothes stored inside bleach sanitizer. Ice machine cleaned. No water leak from small prep cooler. No food stored on the floor in the kitchen. Raw bean sprouts were stored in the cooler. Basils are wrapped in damp paper towel, and then bagged. No newspaper used. All handsinks are accessible, nothing stored inside. *Reminder to have chili garlic oil sauce stored in the cooler until customer's request, and then place it back after.