INSPECTION REPORT Health Protection KKIM-C62QW5

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE August 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE August 23, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Bean sprouts in water stored in a large bucket sitting at room temperature; measured at 18C. Staff states bean sprouts are used within an hour. - Foods in walk-in cooler probed at 8C - 10C. Ambient temperature reads 13C on cooler thermometer. Corrective Action(s): - Ensure to have smaller portions of bean sprouts during busy hours. Put ice in bucket to keep them cold during holding. Rest should always be stored in cooler to be maintained at 4C or below. - Transfer all potentially hazardous food (spring rolls, tofu, eggs) inside the walk-in cooler into a cooler that is capable of storing foods at 4C or below. Even during the busy hours, walk-in cooler's ambient temperature should not read 13C. Get it serviced or adjust the temperature to be lower so the stored food products are measured at 4C or below. Do not store any potentially hazardous foods until temperature of 4C or below can be maintained. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front area handsink had no paper towel. Re-usable cloth towel hung on cabinet underneath handsink. Corrective Action(s): Ensure to have all handsinks equipped with hot and cold running water, liquid soap, single use disposable paper towels. Do not use re-usable cloth towel to dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Soiled metal wire grill brush found in kitchen. - Dirty frying pans with oil and food residues found on shelve next to grill. Corrective Action(s): - Do not use metal wire brush to clean grill. Staff discarded the brush at the time of inspection. - Ensure to wash and sanitize frying pans after use. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mouse droppings, grease residues, food scraps observed on floors and hard to reach areas. - Biofilm observed in ice machine. Corrective Action(s): - Clean floor, especially around wall and floor joints, underneath equipment. - Empty the ice machine. Clean and sanitize interior to get rid of all biofilm. Date to be corrected by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler not able to maintain temperature of 4C or below - built in digital thermometer read at 13C. Corrective Action(s): Service the cooler or adjust the cooler temperature. It should be capable of maintaining stored foods at 4C or below. Date to be corrected by: August 23, 2021 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hole in the wall observed underneath 2 comparment sink pipe. Insulator material exposed and scattered on floor. Corrective Action(s): Properly block/pest-proof the hole. Clean up the area. Date to be corrected by: August 23, 2021 Violation Score: 1

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

Comments

Handsinks fully equipped (except one at cashier station - note violation 401 above) Chlorine sanitizer available in buckets measured at 200ppm. High temperature dishwasher reached 71C or above during the final rinsing cycle. Vent grill in sanitary condition. Foodsafe Lv 1 certified staff on site. * Monthly pest control service in place; operator states that traps are only installed in the ceiling/roof. The most recent report states no rodent activity observed however EHO found mice droppings along the wall joints in the kitchen storage area. EHO strongly recommends installing rodent traps throughout the kitchen to actively monitor and control rodent population. * Degrease the kitchen floor and clean them properly to ensure it is not slippery ** Ensure all corrections are done by the follow up inspection date. ** Failure to correct all violation within given time will lead to issuance of Correction Order and/or Violation Ticket. Report reviewed not signed.