INSPECTION REPORT Health Protection SSZO-CS6TY2

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE May 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE June 15, 2023
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 = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bucket of bean sprouts and a small container of cut limes are observed storing at room temperature. No time track is observed being implemented. Staff indicated bean sprouts was taken out from the walk-in cooler 10 minutes ago. Food temperature is measured to be 16.4oC. After at least 20 minutes, food temperature of bean sprouts only increased 0.7oC, to 17.1oC. Corrective Action(s): Potentially hazardous foods must be stored in cooler under 4oC unless time tracked at room temperature. Foods discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm is noted in bleach sanitizer spray bottle in kitchen. Bleach test strips are present in facility. Corrective Action(s): Bleach sanitizer concentration should be checked daily. Operator has switched solution at time of visit, and at least 100ppm chlorine is observed. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A whisk is observed placed inside kitchen handsink. Corrective Action(s): Handwashing stations must be accessible at all times and clear of items. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple foods observed storing on ground - raw chicken container in walk-in cooler; food buckets in walk-in cooler; boxes in walk-in freezer; and oil. 2. Some foods in walk-in cooler and 3-door prep cooler are not covered. Corrective Action(s): Ensure all foods are stored at least 6 inches above ground, and covered to protect from contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings are noted in facility - behind backdoor; under most shelving racks; on shelf around and next to dry goods buckets; floor in mop sink. Pest control company visits monthly. Last visit noted was May 17, 2023. Corrective Action(s): 1. Remove droppings. 2. Sanitize areas - especially sanitize black dirt/debris on floor at corners. 3. Follow recommendations from pest control company. 4. Remove all wooden crates around dishwashing area and store all items 6 inches above ground. Wooden crates only generated a small gap between floor and it is impossible to clean the small space gap. This creates potential harbourage to pests also. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Last professional cleaning noted on ventilation exhaust system was due on September 2022. 2. Floor under cooking line (especially closer to wall) requires cleaning as food debris and/or rodent droppings are observed. Corrective Action(s): 1. Schedule professional cleaning for ventilation exhaust system. 2. Clean floor at cooking line. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 2.4oC 3-door prep cooler: 1.4oC Beverage cooler: 3.6oC Walk-in freezer: -10.8oC Rice: 68.2oC Broths are observed on stove, all over 60oC Hot and cold running water are available Liquid handsoap and paper towel are present at all handwashing stations Hand dryers are present in washrooms Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: 1. It is recommended to add a small undercounter cooler right behind the 3-door cooler to store potentially hazardous foods such as bean sprouts and cut limes during rush hours. 2. Temperature log should be maintained. This is the third consecutive high hazard routine inspections. If facility continues to achieve high hazard rating next inspection menu reduction will be considered and/or implemented.