INSPECTION REPORT Health Protection RWOG-C6GT5R

PREMISES NAME Pho 68		Tel: (604) 516-0168 Fax:
PREMISES ADDRESS 7360 Edmonds St Burnaby, BC V3N 0G7		INSPECTION DATE September 2, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kent Do		NEXT INSPECTION DATE September 09, 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 = 71

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large, deep bins of spring roll filling in walk-in cooler. Corrective Action(s): Separate into smaller shallower bins to facilitate faster cooling. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Baked chicken stored at room temperature, measuring 28C. 2) Chicken wings recently deep fried, stored at room temperature. Corrective Action(s): 1) Discard chicken. Potentially hazardous foods must be cooled to 4C, or held at 60C. 2) Move chicken wings to cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer spray bottle did not work. Sanitizer inside bottle did not have any detectable chlorine. 2) Rice scoops stored in room temperature water. Corrective Action(s): 1) Make a new 100ppm chlorine sanitizer solution. Purchase new spray bottles. 2) Rice scoops in ice water. Water must be changed out every 4 hours, and the scoop and container put through the dishwasher. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwashing station at far end of cookline clogged with food. 2) Handwashing station near prep sink had various items such as rubber bands and containers. Hand sink did not have paper towels. Corrective Action(s): Handwashing stations are for handwashing ONLY. Ensure they are fully stocked at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Various foods stored in buckets that previously held soap and rinse aid for the dishwasher. 2) Spring rolls were being made in the office area. 3) Ice scoop stored directly in ice machine. 4) Worker cell phones stored on food contact surfaces. Corrective Action(s): 1) Foods must be stored in food grade containers. All foods that have been stored in these buckets must be discarded. Remove all buckets that are not food grade. 2) The office area is not a food prep area. Food must be prepped in the food prep area. 3) Ice scoop must be stored up and out of ice machine to prevent contamination from dirty hands. 4) Do not store items not needed for food prep on food contact surfaces. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Meat in prep sink thawing in stagnant water. Corrective Action(s): Foods must be thawed under cold running water or in the cooler overnight. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Raw wood used as working platform over prep sink. 2) Buckets that previously held soap and rinse aid for dishwasher used to store food. Corrective Action(s): 1) All surfaces must be smooth, impervious to water and easily washable. 2) Use only food grade buckets. Violation Score: 15

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

Comments

General: - handwashing station stocked with soap and hot and cold running water - dishwasher reached 76C at final rinse cycle - declutter the walk-in freezer - no obvious signs of pests - pearls for bubble tea must be used within 4 hours of production or discarded; do not return them to the cooler Temperatures: - three door cooler (front): 4C - walk-in cooler: 2C - walk-in freezer: -15C - pho prep cooler: 3C** - rice/vermicelli dishes prep cooler 4C** - hot held rice 65C - small chest freezer in dining area: -21C ** Lids must be closed when not in use as food in the inserts will warm up. Report not signed due to COVID-19 protocol. Report printed and reviewed with operator on-site.