INSPECTION REPORT Health Protection RLAM-BJXUPS

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE December 17, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large bucket of soup stored in walk in freezer measured at 52C. Soup has not exceeded dangerzone temperature for more than 2 hours. Ice wand not in use, but soup is not covered this time. This is improper cooling and is a repeated violation. Further non-compliance may result in enforcement action such as issuing tickets. Soups and all perishable foods must be cooled properly. Foods must achieve 60C to 20C in 2 hours or less and 20C to 4C in 4 hours or less. If any of these parameters are not met, then the food must be discarded. No cooling records are available. Foods can be rapidly cooled by portioning foods into multiple shallow containers, stored in an ice bath, and/or stored and stirred with an ice wand. Foods cannot be tightly covered when cooling. Corrective Action(s): Portion the soup into multiple buckets. Stir them every 10-30 minutes with the ice wand and check the temperatures every hour to ensure the proper cooling parameters are met. Record this on a cooling record. If cooling parameters are not met then food is to be discarded. Date to be corrected: immediately. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bbq chicken stored on top of insert cooler measured at 19-21C. This product has been in the insert cooler before 1:00pm according to operator and food products were checked at 3:00pm. This is past the 2 hour rule and is a repeated violation. No time tracking is available. Repeated violations of this may result in enforcement action such as tickets. Corrective Action(s): Discard bbq chicken products. Cooked foods must be hot held above 60C or rapidly cooled and held to under 4C. 2 hour time tracking is another option. Mark the container of cooked bbq chicken with the time of when the product is 60C or less and discard after 2 hours. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Plates with food debris stored on clean rack. This is a repeated violation. Ensure clean dishes are stored in a sanitary manner 2) Ice wands stored on floor of ice freezer. This is not sanitary as the ice wands should be kept in food products. Corrective Action(s): Re-clean and sanitize the plates and ice wand. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap on side door sweep still noted. Replace or repair door sweep so all gaps greater than 1/4inch are eliminated. This is a repeated violation. Corrective Action(s): Replace or repair door sweep to back door to ensure all gaps greater than 1/4inch are eliminated. Date to be corrected: 3 days Violation Score: 3

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

Comments

-Followup Inspection -Mouse droppings have been cleaned up. Pest report has been provided -Ice machine is in a clean condition -Front handwash sink has paper towel in dispenser. Ensure garbage can is available. -Bean sprouts stored in ice water -Rice scoops stored in ice water -Water spill cleaned up in insert cooler -Proper employee hygiene observed -Wiping cloths stored in sanitizer solution -No black garbage bag used to stored foods -Contact district Environmental Health Officer if you have any questions.