INSPECTION REPORT Health Protection LTHN-AQKTEL

PREMISES NAME Pho Saigon Restaurant		Tel: (604) 946-6414 Fax:
PREMISES ADDRESS 5024 48th Ave Delta, BC V4K 1V8		INSPECTION DATE August 25, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge) Hene Khi		NEXT INSPECTION DATE August 29, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of shrimp, one peeled and one not, on pallet on floor, 25C - 31C. Corrective Action(s): Make sure that if this task is left both containers of shrimp are placed in the cooler in a covered container. Do not leave cooling shrimp unattended at room temperature. Make sure that shrimp are placed in shallow pans, no more than two inches in thickness, covered to protect from contamination, and placed in the cooler as fast as possible to maximize cooling. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of raw beef, cooked beef, mushrooms, lettuce etc. in condiments cooler overfill. In some cases foods exceeded not only the fill line but the top of the container as well. Corrective Action(s): Inserts must not be overfilled. Any product exceeding the fill line and which has been above 4C for greater than 2 hours is to be discarded. Make small portions at a time that can be used within a short period of time and have back-up inserts stored in the walk-in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 5

208 - Foods obtained from unapproved sources [s. 11] Observation: Plastic grocery bag of 5 ziploc bags of cut up sausage with no visible labels Corrective Action(s): Invoices for this food to be provided to ensure it has been purchased at a licensed premises. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: . 1) Foods being stacked one on top of the other without proper lids in place to prevent contamination of food from dirty bottoms of containers on top. 2) Food worker handling both raw and cooked beef while wearing the same gloves. 3) Dry goods, sugar, salt and rice in non-food grade containers. 4) Meat slicer being used as hanger to dry plastic bags/cloths Corrective Action(s): . 1) Do not stack any foods on top of each other unless proper lids are in place to prevent the food on the bottom becoming contaminated by either physical or microbial contaminants 2) Food workers must pay attention and must not use the same gloves for handling both raw and cooked foods, and must change gloves between and after each task. 3) All food must be kept in food grade containers, any potentially contaminated food is to be discarded and proper food grade containers used. 4) Make sure that the meat slicer, once cleaned and sanitized is protected from contamination until needed again. Recommend that food workers sanitize the meat slicer before commencing slicing each day. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Paint on walls beside and behind dishwashing area and meat slicer is peeling off. The bottom base board and kick plate under drain boards warped and lifting away from wall. Flooring in freezer room (second room) is lifting, torn and has a large hole in the center of the floor. Corrective Action(s): Walls surrounding the dishwashing area and meat slicer storage need to be repaired so that they are smooth, impervious, and easily cleanable, both above and under the drainboards Flooring in freezer room (second room) needs to be repaired/replaced so that the flooring is continuous throughout the room, sealed in place, and has baseboards at least three inches in height that are continuous throughout the room. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food splatters, spills, encrusted food and food waste throughout the premises. Corrective Action(s): Premises needs a thorough cleaning and sanitizing, including, but not limited to: - dry storage room - behind freezers, shelves, ceiling, interior of freezers - Food prep area including rangehood canopy and filters; inside and outside of both condiments coolers including all shelves, doors, door seals etc.; inside and outside of both microwaves, all shelving ( unfinished shelves to be finished so that they are smooth, impervious and easily cleanable); inside and outside of dishwasher; behind, under and inside all equipment etc. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: One person on duty at all times must have a valid FOODSAFE Certificate Corrective Action(s): Violation Score: 1

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AQKTEL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment