INSPECTION REPORT Health Protection KSTE-BDVUNF

PREMISES NAME Pho Galaxy Restaurant		Tel: (604) 392-1112 Fax:
PREMISES ADDRESS 104 - 45863 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE July 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Anh Thu Thi Huynh		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many batches of bean sprouts soaking in water at room temperature. Cut vegetables stored at room temperature Corrective Action(s): Required all potentially hazardous food items (e.g. cut vegetables, bean sprouts, proteins) to be stored at less than or equal to 4 degrees Celsius. Operator must not take out food items from cooler more than what is need at the time. Violation Score: 15

Non-Critical Hazards: Total Number: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Thermometer inside prep cooler is broken. Corrective Action(s): Replace thermometer inside prep cooler. Ensure that all coolers/freezers have working themometers inside and check temperatures daily. **Correct by: 2 DAYS = July 10, 2019** Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe Level 1 certificate is no longer valid Corrective Action(s): Obtain a new FoodSafe Level 1 certificate. Visit www.foodsafe.ca to see dates/locations where the course is offered in-person. **Correct by: 1 MONTH = August 5, 2019** Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There are no staff present that have FoodSafe Level 1 certificate. Corrective Action(s): At least 1 staff member is required to have FoodSafe Level 1 at all times during the operation of the restaurant. **Correct by: 1 MONTH = August 5, 2019** Violation Score: 1

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

Comments

- Discussed submitting reviewed Food Safety and Sanitation Plan. Can be submitted to our office. Gave operator my business card with office address. **Submit by 1 MONTH = August 5, 2019** Observations Handsinks equipped with hot and cold running water, liquid soap and paper towel High-temperature dishwasher reached 71C at the plate level upon final rinse cycle (min/max probe thermometer). All coolers operating at </=4 C Freezers operating at </= -18C Hot-holding rice at >/= 60C Bleach sanitizer at 200 ppm. Must mix to 100 ppm (1/2 teaspoon bleach per 1 L of water). Do not add soap to sanitizer. Faucets at sinks providing hot and cold running water No signs of pests observed Foods stored mostly covered in the coolers. Foods stored covered in dry storage; 6" off the ground General sanitation is satisfactory