INSPECTION REPORT Health Protection KLIU-CH7U4R

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE August 11, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE August 17, 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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed several improper cooling practices: > Upon arrival of inspector, 4 buckets of soup broth were immediately moved into the walk-in cooler. Internal temperatures of the broths ranged from 50C to 55C. According to staff, they were prepared in the morning (inspection took place at 2pm). > 1 container of grilled lemongrass chicken was stored in prep cooler insert level after being cooked less than 30 minutes ago according to operator. Internal temperature of chicken measured to be 33.6C. Corrective Action(s): > 4 buckets of soup were removed from walk-in cooler immediately. Normal practice is to place a fan next to the buckets until they have cooled down to 20C. Continue this practice at all times - ensure the temperature is verified using probe thermometer before moving into walk-in cooler. > 1 container of grilled lemongrass chicken was removed from prep cooler to adequately cool down. Again, ensure the temperature is verified using a probe thermometer before placing items into a cooler. Review proper cooling practices: > 60C --> 20C within 2 hours. > 20C --> 4C within 4 hours. > Cooling time starts as soon as food is removed from heat. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several food items were not protected from contamination: > In walk-in cooler: 2 buckets of dried herbs and 1 container of sliced raw beef were not covered. > In prep cooler: 1 container of grilled pork was not covered. > Rice scoop was stored in room temperature water. Corrective Action(s): > All food items must be covered from contamination. > Rice scoop must be stored dry OR on ice. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted one ceiling panel directly above walk-in freezer entrance is missing. Operator stated that the purpose is to vent out hot air. Corrective Action(s): The exposed ceiling panel serves as an entry point for pests. Replace the ceiling panel with a grated cover if extra ventilation is absolutely necessary. Date to be corrected by: August 17, 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Gaskets to prep cooler doors are falling off and in need of replacement soon. Corrective Action(s): Discussed with operator to monitor the condition of the door gaskets to ensure that air is not lost to the surroundings. If there are temperature related violations observed during future routine inspections, the gaskets must be replaced immediately. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Power tools noted underneath the metal storage rack by rice cookers. Corrective Action(s): Remove all items that are not required for the operation of the food premises. Storing items underneath shelving units may contribute to clutter and the harbouring of pests. Date to be corrected by: immediately. Violation Score: 1

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

Comments

Routine Temperature controls: > Walk-in freezer: -6C (all items remained solid to touch) > Walk-in cooler: 4C (temperature coming down after removing soup broths) > Prep cooler: 4C (temperature coming down after removing grilled chicken) > Beverage cooler (serving station): 4C > Broth on stove: above 60C > Rice cookers: 69C and 77C General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. > High temperature dishwasher achieved final rinse temperature of 73.9C at the plate. > 200ppm bleach solution available for sanitizing food contact surfaces. Wiping clothes are submerged in bucket. > Noted proper thawing of frozen food inside coolers. > Meat slicer appeared in sanitary condition. > Dry goods stored in pest proof bins. > Vent hood in sanitary condition. > FOODSAFE certified staff on site. > Health permit is posted. Follow-up inspection to occur on August 17, 2022. No signature is required due to COVID protocols. Report printed and reviewed with operator on site.