INSPECTION REPORT Health Protection CTIN-BJQVRV

PREMISES NAME Pho Mr. Do Vietnamese Restaurant		Tel: (604) 724-9970 Fax:
PREMISES ADDRESS 4532 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Liem Thanh Do		NEXT INSPECTION DATE December 20, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Rehydrated noodles from noon were left on the counter, probed at 20-22C. Time of inspection was after 3pm. Repeat. 2) Bean sprouts stored in water bath at 9.9C. Corrective Action(s): 1) Rehydrated noodles discarded. Remember potentially hazardsous food cannot be stored at room temperature for more than 2 hours. 2) More ice added to bean sprouts. Bean sprouts are potentially hazardous and must be kept at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several wet wiping clothes were left on the counter. Corrective Action(s): Please remember to store wet wiping clothes in 100ppm bleach sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed staff using bar handsink to wash blender. Corrective Action(s): Please use the two compartment sink in the back and/or dishwasher to wash food equipment. Handwashing station is designated to wash hands only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Rice spatula stored in an empty bowl. 2) Tubs of soup stock being cooled in the dry storage room floor was stored within close proximity to the mop bucket. Corrective Action(s): 1) Place ice water bath in rice spatula bowl to prevent bacterial growth. 2) Store all food 6 inches off the floor. Relocate the mop bucket to prevent contamination of soup stock. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water leaking under dishwasher unit. Corrective Action(s): Please have the leak repaired asap. Contact me to discuss date of completion. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Bar cooler: 3C Sandwich cooler: 3-4C Reach in cooler: 4C Toppings cooler: 2-3C Chest freezers X3: -18 to -26C Dining area cooler: 4C Rice: 66C Dishwasher (high temp): 74.4C at plate, see thermo-label *remember to check that this unit can reach 180F at rinse temperature before using it Meat slicer maintained No apparent signs of pest noted at time of inspection, back door closed Health Permit posted and Foodsafe certified staff onsite