INSPECTION REPORT Health Protection DNGG-AU8RC8

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE December 20, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE January 02, 2018
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 = 53

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): - Fresh basil prepared on dishwasher drainboard. Dishwasher drainboard is not a sanitary food contact surface. Fresh basil is served as a garnish, no further cooking process. Corrective Action(s): - Discard fresh basil that is being prepared on dishwasher drainboard. [Correction Date: Immediately] *Food must be protected from contamination at all times. Food must be prepared on clean and sanitized food contact surfaces, away from areas/ items that may contaminate the food item. Extra precaution must be taken when handling ready-to-eat food that will not be processed further. Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Temperature of soup stock stored in large bucket in walk-in cooler: 40 deg C to 53 deg C. Operator advised that soup was cooked and placed in cooler >12 hours ago. 2. Temperature of large tray of stacked spring rolls in walk-in cooler: 28 deg C to >60 deg C. Operator advised that spring rolls were cooked and placed in cooler <1 hour ago. Corrective Action(s): 1. Discard soup stock. [Correction Date: Immediately] 2. Take spring rolls out, divide spring rolls into smaller batches. Use multiple shallow pans and do not stack spring rolls to help facilitate food to cool faster in walk-in cooler. [Correction Date: Immediately] - Proper cooling procedures reviewed with operator: --> 60 deg C (HOT) to 20 deg C WITHIN 2 HOURS --> 20 deg C to ≤4 deg C WITHIN 4 HOURS ** Use an ice wand and an ice bath when cooling larger batches of soup stock. ** Divide food into smaller batches and smaller/ shallower containers to facilitate cooling. ** Do not stack food i.e. spring rolls, grilled meats, etc. when cooling. Cool in small, single layer batches. **Purchase 3 ice wands by December 31, 2017. Ensure that ice wands are clean and sanitized and ready for use by December 31, 2017. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Papertowels not available at waitress station handsink. - Bar of soap available for employees to use at kitchen handsink. Corrective Action(s): - Refill papertowel dispenser at waitress station handsink. - Remove bar of soap at all handsinks. [Correction Date: Immediately] - Handsinks must always be accessible and supplied with liquid soap, papertowels and hot and cold water. Do not use bar soap for handwashing in the premises. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw shrimp and chicken pieces thawing at room temperature. Corrective Action(s): - Do not thaw food at room temperature. [Correction Date: Immediately] - Best practices for thawing food: - Inside cooler ≤4 deg C - Under cold running water Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Spilled food and dirt accumulation at floor/ wall joints under prep tables and storage shelving. - Food and grease accumulation under cooking equipment. - Dirt and moisture accumulation at floor/ wall joints in dishwasher and food prep sink area. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: December 31, 2017] Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Rubber shelving liner used to divide spring roll portions. Corrective Action(s): - Remove and discard rubber shelving liner. [Correction Date: Immediately] * All food equipment/ supplies used for food contact must be constructed of food grade materials, smooth, non-absorbent, and easily cleanable. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Ceiling tile above storage shelving (between walk-in cooler and walk-in freezer) are is falling out exposing insulation underneath. Corrective Action(s): - Repair and/ or replace ceiling tile at above noted area. [Correction Date: December 31, 2017] Violation Score: 1

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

Comments

- Handsinks provided with liquid soap, papertowels, hot and cold water (unless otherwise mentioned). - Walk-In Cooler: 1 deg C - Walk-In Freezer: -18 deg C - Sandwich Prep Cooler and Inserts: <4 deg C - Bean sprouts stored in ice. - Hot Holding (Rice and Pho Broth): >60 deg C - Wiping cloths stored in 100-200 ppm chlorine bleach sanitizing solution. - High Temperature Sanitizing Dishwasher: 72.3 deg C at dish surface. Minimum Wash and Final Rinse Temperatures achieved as per unit data plate. - Interior of ice machine and ice scoop appear maintained in a sanitary condition. - Weekly pest control services provided by EcoLab. - Follow all recommendations provided by your pest control company. - Ensure that all areas of the premises are accessible for pest control services. - Report new and/ or increased pest activity to your pest control company. - FOODSAFE requirements satisfied at time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AU8RC8
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: 0.25 hour Specific comments: - Visit www.restricttransfat.ca or call 8-1-1 for more information.
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