INSPECTION REPORT Health Protection PKUR-CECPRW

PREMISES NAME Pho Stanley Restaurant		Tel: (604) 594-1933 Fax: (604) 594-1439
PREMISES ADDRESS 11184 84th Ave Delta, BC V4C 2L7		INSPECTION DATE May 11, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Khanh Ly		NEXT INSPECTION DATE May 12, 2022
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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not reaching the required minimum temperature of 71 C on plate surface during final rinse. Dishwasher was ran several times. Corrective Action(s): Operator adjusted temperature setting and a temperature of 74 C on utensil surface was obtained. Dishwasher temperature must be verified daily. Obtain a maximum temperature registering waterproof thermometer or thermo-labels. Record temperatures daily. Note, this is a repeat violation. Failure to comply may lead to further enforcement action. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Leftover hoison sauce left in open tin can (can was slightly dented). Corrective Action(s): Do not leave leftover food in tin cans - this can cause chemical contamination. Do not use dented/bulging cans - could pose a botulism risk. This product was discarded. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: All freezers registered at -15 C. Corrective Action(s): Freezers must be -18 C or colder. Adjust settings. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed throughout premise. Corrective Action(s): Remove all droppings and then clean and sanitize these areas. All surfaces must be sanitized prior to use. Place dry food in pest-proof containers. Correct immediately. Pest control services are in place and traps are set. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Most shelving in dry storage area is composed of unfinished wood. Corrective Action(s): Replace shelving or apply a food-grade finish to achieve to ensure it is suitable to use in food premises. All food contact surfaces must be impervious to moisture, easily cleanable, light in colour, non-toxic and smooth. Correct by June 8, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature of walk-in cooler registered at 5.5 C. Corrective Action(s): Service cooler so that it is 4 C or below at all times. Operator stated a technician has been scheduled to service the cooler. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection -Front service area hand sink and kitchen hand sink equipped with hot and cold running water, liquid soap, and single use towels. **Two compartment sink added to service area (chest freezer removed from this area). Note: do not make alterations to floor plan without obtaining approval from all applicable agencies. Ensure grease trap is adequately sized to accommodate additional sinks. -Chlorine sanitizer solution (at 200 ppm) available in front with wiping cloth stored in bucket. Good. **Ensure sanitizer solution is readily available in back of house. -Coolers (with the exception of front beverage cooler and walk-in cooler) were at 4 C or below. Temperatures should be checked daily and recorded. -Hot holding was > 60 C. -Food Safety Plan and Sanitation Plan provided. Note: In the absence of the operator, there must always be one person on site that has FOODSAFE Level 1 training or equivalent.