INSPECTION REPORT Health Protection ECAO-CEBQF6

PREMISES NAME Pho Boi		Tel: (604) 436-0001 Fax:
PREMISES ADDRESS 5505 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE May 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tho Nguyen		NEXT INSPECTION DATE May 18, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked lemon grass chicken cooled in a large container -temperature at 30 deg C. Operator indicates it was cooked about an hour ago. Corrective Action(s): Improper cooling. You must cool foods fast. Step 1: 60 deg C to 20 deg C within 2 hours Use your baking sheets and spread out the cooked lemon grass chicken in a single layer 1 to 3 inches thick Step 2: 20 deg C to 4 deg C within 4 hours Transfer the cooked lemon grass chicken into a container and place in the fridge Operator to submit the Food Safety Plan for the Chicken for review -by email Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large container of hydrated noodles observed in the back 2-compartment sink. Temperature at 14 deg C. Operator added water there approximately 3 hours ago Corrective Action(s): Once water is added to the noodles it is now a potentially hazardous food. Either move the noodles to the fridge or keep the cold water running on the noodles until needed. Discarded the noodles Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor area under the 2-compartment sink in the back food storage area is filthy Floor area in the Walk-in freezer filthy Corrective Action(s): Clean and disinfect under the 2-compartment sinks. Remove all the pots and racks from under the sinks to facilitate cleaning there Clean and disinfect the Walk-in freezer floor area Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A ladel for the soup pot had the handle wrapped with a towel that was zap-strapped on Corrective Action(s): Remove the zap strapped towel -the ladel must be regularly dishwashed without the towel. Use oven mitts for handling the ladel instead Violation Score: 3

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

Comments

-Walk-in cooler 4 deg C -left side preparation cooler on cooking line 4 deg C -right side preparation cooler on cooking line 4 deg C -undercounter cooler at waitress area 3 deg C -1-door display pop cooler 3 deg C Chemical Controls: -Low temperature chlorine sanitizing washer final rinse >50ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay No signs of pests -professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access