INSPECTION REPORT Health Protection PKUR-CW2U4Q

PREMISES NAME Pho Stanley Restaurant		Tel: (604) 594-1933 Fax:
PREMISES ADDRESS 11184 84th Ave Delta, BC V4C 2K4		INSPECTION DATE September 26, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Douglas		NEXT INSPECTION DATE October 10, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pho cooler ambient air temperature 6 C and meats at 6 C. Corrective Action(s): Operator lowered temperature at the time of inspection. Ensure cooler reaches 4 C or below within the next hour. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked noodles held at 55 C in rice cooker. Minimum hot holding temperature is 60 C. Corrective Action(s): Reheat noodles to 74 C and hot hold at 60 C or above. Note, a rice cooker is not designed to hot hold noodles that have been cooked on the stove. If a rice cooker will be used for storage of noodles, you can only store for a maximum of 2 hours after which the noodles should be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse observed in premises. Droppings seen behind and underneath equipment. Corrective Action(s): Inspect entire premises and remove all droppings and disinfect contaminated area daily. All food contact surfaces and equipment should be sanitized before use. Increase number of traps and increase frequency of checking traps. Most food is in pest proof containers. Place all other packaged food in pest proof containers with lids. Pest control services are in place. Violation Score: 9

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

Comments

Routine Inspection -Hand sink equipped with hot and cold running water, liquid soap and single-use towels. -High temperature registered at 71 C on the plate surface during the final rinse cycle (after the 2nd run). Run the dishwasher a few times before using if it has been turned off for a while. Always check the temperature and ensure it is 71 C on the plate surface. -Surface sanitizer available and registered at 100-200 ppm for bleach. -Coolers (except Pho station cooler) at 4 C or below. -Rice hot held at 60 C or above. -Leak in roof has been repaired. Reminder: food must be thawed in the cooler, in cold water, or in the microwave (and cooked immediately). Discussed cooking temperatures with operator. Ensure all raw animal products are cooked to 74 C . **Do not forget to clean hard to reach areas (behind and underneath equipment) for food debris and grease. This is a food source for pests.