INSPECTION REPORT Health Protection 251942

PREMISES NAME Pho Hong Restaurant (Burnaby)		Tel: (604) 454-9727 Fax:
PREMISES ADDRESS 5975 Kingsway Burnaby, BC V5J 1H1		INSPECTION DATE May 27, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Huong Thi Thuy Nguyen		NEXT INSPECTION DATE May 28, 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 = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -All dishware/utensils have not been properly cleaned or sanitized. Dishwasher unable to reach minimum 71 deg. C at the plate. (see violation code 308). -Bleach solution for sanitizing at front of house is available but not being used. Wiping cloths stored out of the buckets. -Diluted 100% isopropyl alcohol being used on food contact surfaces. -2 large broth pots too large to fit into 2 compartment sink or dishwasher. Corrected During Inspection Corrective actions: -all dishware/utensils must be cleaned and sanitized again once dishwasher is repaired. -Wiping cloths must be submerged in bleach solution when not in use. -Isopropyl alcohol is not appropriate for food contact surfaces. Do no use for dining table tops or counters. -Remove 2 large broth pots from the premise. All equipment and cook ware must fit into the sink or dishwasher. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing sink was being used for soaking dirty/soiled dishes upon arrival for inspection. Corrective action: handsinks must be available for handwashing at all times. Do not use handsink for dishwashing. --> All soaked dishware must be cleaned again in the appropriate sink. Corrective Action(s):

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: -Rehydrating noodles were stored on the floor, uncovered and under the prep sink. -Box of fresh ginger stored on the floor by staff washroom -Several stored foods in coolers were uncovered -Delivered box of chicken was left on the floor during the inspection until staff were asked to move to cooler Corrected During Inspection Corrective actions: ensure all food items are stored at least 15 cm off the floor, covered, all delivered shipments must be moved to appropriate storage ASAP. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef tripe and whole chicken were thawing in prep sink, submerged under water but water was not running. Staff claimed water was turned off just prior to inspection. Corrective action: food items must thaw under cold running water until time of preparation/use. Do not turn off running water early. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Prep cooler on left side across from cook line is heavily soiled inside on the shelves. Sticky food debris noted. -Flour and other dry goods are spilling on the floor. -Grease panels and vent hood are heavily soiled in grease. -Food debris and grease buildup under cook line Corrective action: ensure all above mentioned areas are thoroughly cleaned. Removing food debris and grease buildup will prevent attracting pests. Date To Be Corrected By: 05/31 *Recommend moving dry goods into pest proof containers. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher (high temp) unable to reach minimum 71 deg. C at the plate. Temperature was 68.1 deg. C after several runs. Digital readout on dishwasher indicated 65 deg. C Corrective action: dishwasher must be able to maintain 71 deg. C, digital readout should read at least 82 deg. C. Contact service company to repair immediately. Date To Be Corrected By: Today Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The following structural changes were made without prior health approval: -Bar relocated -Office space converted to dry storage. -Removed standup freezer by walk-in cooler -Installed walk-in freezer where dry storage used to be. -New dry storage space outside. Corrective action: submit new floor plans with the above changes to Health approval. All future changes to the floor plan must receive Fraser Health approval first. Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Routine -Walk-in cooler: 3 deg. C -Walk-in freezer: -17 dg. C -Prep cooler: (left): 1 deg. C -Prep cooler: (right): 4 deg. C, insert level: 4 deg. C -Front box prep cooler: 4 deg. C -Handsinks supplied with warm water, liquid soap and paper towels (See above violation about usage) -Bleach solution measured 200ppm chlorine. *Remember to keep cloths submerged -Rice warmer: 67 deg. C -Rice scoop stored in sanitary condition. -Ice machine and scoop stored in sanitary condition. -No signs of pests at time of inspection. Continually monitor areas such as dry storage and dishwashing. -Next service date for vent hood noted is July 27, 2021. Ensure this is not missed. -Pest control last on site around 6 months ago. Should signs of pests become apparent, recommend pest control on a regular basis, and more frequently. COVID-19 control -COVID-19 safety plan on site. -Dine-in tables remain 2m apart. -All staff are masked. -High touch surfaces sanitized with Isopropyl alcohol (70-95%) -COVID-19 signage posted -Hand sanitizer available.