INSPECTION REPORT Health Protection ATHP-CVDTBG

PREMISES NAME PHO 101 Vietnamese Cuisine		Tel: (778) 371-3180 Fax:
PREMISES ADDRESS 5937 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE September 5, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 12, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken stored directly in the storage room chest freezer. This can contaminate other foods in the freezer. Discontinue this practice. Corrective Action(s): Corrected during the inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Ensure that all food in dry storage are kept in sealed, pest proof containers. This includes food stored on the bottom shelf of the stainless steel table in the kitchen and food kept in the back storage room. Corrective Action(s): 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The hot water faucet is turned off at the coffee sink due to a leak. Corrective Action(s): Repair within one week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Gas burner placed in the middle of the kitchen. Remove, as this will create grease laden vapours throughout the kitchen since it is not located underneath a ventilation hood. Corrective Action(s): Today. Violation Score: 1

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

Comments

-Proper labelling required for several items sold at the front. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher reached 73 C at the plate level. Bleach sanitizer solution had 100 ppm chlorine. No evidence of pests. A professional pest control company is onsite regularly, reports available for review. Staff were FoodSafe level 1 certified. General sanitation was satisfactory.