INSPECTION REPORT Health Protection 248300

PREMISES NAME Pho Boi		Tel: (604) 436-0001 Fax:
PREMISES ADDRESS 5505 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE August 25, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Tho Nguyen		NEXT INSPECTION DATE September 01, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Large bin storing salt had debris on the top layer of salt. Bin was opened and did not have a lid. Corrective action: -Remove and discard top layer of salt that has been contaminated by debris. Ensure dry storage bins are covered with a tightly sealed lid to prevent contamination of food product. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket of bleach solution in kitchen area measured at <10ppm chlorine concentration using test strips. Corrective Action: -Remake bleach solution so chlorine concentration is between 100-200ppm to effectively remove bacteria. -Operator remade solution to 200ppm chlorine concentration during the inspection. *Ensure wiping cloths are stored in sanitizer bucket when not in use. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Employee washroom did not have liquid soap. Corrective Action: -Refill soap dispenser in employee washroom. -Ensure hand sinks have hot/cold running water, liquid soap, and paper towels at all times. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Dry storage bins did not have lids or covers to protect food product (ex salt, sugar, rice.) 2) Bowls noted inside dry storage bins. Corrective Action: 1) Place lids over dry storage bins to cover food and protect it from contamination. 2) Remove bowls. Hand contact along rims of bowls can contaminate food product. Replace bowls with scoops and store scoops with handle standing up outside of food product. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Several flies noted in area near employee washroom and inside room beside this washroom. Corrective Action: -Clean and sanitize noted areas. -Clean and sanitize box of cleaning equipment as discussed. -Notify pest control company if flies continue to be an issue on site. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Large hole noted in the ceiling above dishwashing area. 2) Broken tiles noted in area in front of walk-in freezer. Corrective Action: 1) Repair/seal hole in the ceiling to prevent contamination of food below. 2) Repair/seal broken tiles in noted area to enhance cleaning. Date To Be Corrected By: 2 days. Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: -Kitchen area: -4-door line cooler: 2 deg. C -2-door line cooler: 3 deg. C -walk-in cooler: 4 deg. C -walk-in freezer: -16 deg. C (products are frozen) -Back area: -Stand-up freezer: -20 deg. C -Chest freezer: -26 deg. C -Frigidaire stand-up freezer: -15 deg. C (products are frozen) -4-door undercounter cooler (front area): 4 deg. C -Beverage cooler (front area): 4 deg. C -Rice in rice cooker: 72 deg. C -Low-temperature dishwasher measured 30ppm at plate surface suing test strips. -Chlorine sanitizer solution available in kitchen area and front area. *2m of bleach in 1L of water -Handsinks (except noted above) have hot/cold running water, liquid soap and paper towels. -Food organization is satisfactory. -Chemical storage is adequate. Chemicals are stored separate from food. -Overall sanitation is satisfactory. COVID-19 Precautions: -Discussed COVID-19 Safety Plan with operator. -Following COVID-19 control measures were discussed: -Ensure tables that are not in use to maintain 2 m distancing are marked off -Collect and maintain contact information of patrons for the purpose of contact tracing. -Workers wear face masks -Hand sanitizer available for patrons. *WorkSafe BC Safety Plan template provided to operator *Establish and post max occupancy limit.