INSPECTION REPORT Health Protection RWOG-CKKTSG

PREMISES NAME Pho 68		Tel: (604) 516-0168 Fax:
PREMISES ADDRESS 7360 Edmonds St Burnaby, BC V3N 0G7		INSPECTION DATE October 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kent Do		NEXT INSPECTION DATE November 01, 2022
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 = 54

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several large 5 gallon buckets of pho broth noted on the floor along the back hallway. All measured 60C or above. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Do not allow to cool at room temperature as this is not quick enough. 1) Staff began to cool buckets of pho broth in the prep sink using cold water. Ensure this is stirred constantly and cold water replenished when it warms. 2) Purchase cooling wands to facilitate cooling. 3) Do not stick hot buckets of broth in the cooler as this may overwhelm the unit. It must be cooled prior to placing into the cooler. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts and cut lime stored in ice water solution. However bean sprouts measured 10C. Corrective Action(s): Do not fill bean sprout or lime bucket above water line. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice found in microwave measured 30C. Staff stated it had been out at ambiet temperatures for over two hours. Corrective Action(s): Rice must be hot held at 60C or above OR or a small portion must be taken out, and if not used, discarded after two hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer. Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both front handsinks have food debris and/or equipment in them. This is a repeat violation. Corrective Action(s): As per previous inspections, one sink must be designated the handwashing station and the other as a dump sink for drinks. In previous discussions with operators, the handsink at the end of the station is the handsink and the other (closer to the POS) is the dump sink. The handwashing station must be used for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw beef sitting on top of a pallet in walk-in freezer. 2) Buckets of pho broth stored directly on the floor. Corrective Action(s): 1) Store food in food grade containers. 2) Do not have buckets stored directly on the floor - the bottom is now contaminated and will contaminate food prep surfaces when on top. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Excessive grease noted under cookline. Corrective Action(s): Clean and sanitize area noted. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Round cardboard cut out used to cover pan. Corrective Action(s): Do not use cardboard as it cannot be adequately cleaned. Cardboard discarded. Violation Score: 3

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 - sanitizer in spray bottle 200ppm chlorine - dishwasher reached 77C at final rinse cycle Temperatures: - three door cooler (drinks area): 4C - walk-in cooler: 3C - walk-in freezer: -17C - pho prep cooler: 3C - rice/vermicelli dishes prep cooler 4C - hot held rice >60C - small chest freezer in dining area: -30C Report not signed due to COVID-19 protocol. Report printed and reviewed with operator on-site.