Report No. 251903

INSPECTION REPORT
Health Protection
251903

PREMISES NAME
Pho Mr. Do Vietnamese Restaurant

Tel: (604) 724-9970
Fax:

PREMISES ADDRESS
4532 Hastings St
Burnaby, BC V5C 2K4

INSPECTION DATE
April 30, 2021

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Liem Thanh Do

NEXT INSPECTION DATE
May 03, 2021

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 = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Pho broth in cooler measured to be 48 deg. C as per probe thermometer. Staff placed the broth in the cooler during the inspection.
Corrective action: Practice proper cooing methods following cooking. Remove broth from cooler and place into ice bath until the broth reaches 20 deg. C, then move into cooler after no more than 2 hours.
Corrective Action(s):
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): -Chicken thighs stored in kitchen thawing and meaured 8 deg. C at the surface.
-Bean sprouts on counter by mini fridge measured 4.5 deg. C as per probe thermometer.
Corrective actions: -Move chicken thighs into cold storage to maintain 4 deg. C or colder.
-Add ice to container of bean sprouts to maintain at 4 deg. C or colder.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for back of house cleaning measured < 10ppm chlorine solution.
Corrective action: ensure sanitizer solution has 100-200ppm chlorine at all times. Change solution.
Corrective Action(s):
Violation Score:

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed handling garbage then touching food prep items before washing hands with gloves on.
Corrective action: ensure proper glove use and hand hygiene is practiced. Gloves must be changed after touching dirty items before returning to food prep. Handwashing should occur before and after changing gloves. Do not wash gloves.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation: -Opened can of hoisin sauce stored on shelf by handsink.
Corrected During Inspection
-Spring rolls in 2 door cooler not covered.
-2 ice wands in chest freezer #10 not covered.
-Raw meats stored above ready to eat food and produce in 2 door cooler and glass door cooler
Corrective actions: -transfer contents of opened cans into a food grade container.
-Ensure all stored foods are covered to prevent contamination.
-Ensure ice wants are covered or stored in food grade material to prevent contamination.
-Raw meats must be stored below ready to eat foods and produce to prevent cross contamination.
Corrective Action(s):
Violation Score:

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Chicken thighs were thawing in ambient air over the kitchen mop sink.
Corrective action: Frozen food must be thawed under cold running water or kept in cold storage at 4 deg. C or colder. Move chicken thighs into cooler.

Bay of frozen lemon grass thawing on top of dishwasher.
Corrective action: ensure frozen foods are properly thawed.
Move lemon grass into cooler.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning is required in the following areas:
Date to Be Corrected By: 05/03
-Back storage room - behind freezers and under shelving.
-Front storage room - behind freezers
-Under dishwashing and mop sink area
-Under prep table - significant food debris.
-Grease panels have visible grease and oil drippings.
-Under cooking equipment - grease and food debris.
-Seals and handles to prep coolers (across from cook line and next to deep fryer).
Corrective Action(s):
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Duct tape used inside prep cooler to keep seals in place.
Corrective action remove duct tape. It does not allow for proper cleaning/sanitizing. Repair seals if necessary.
Date To Be Corrected By: 05/03
Corrective Action(s):

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher unable to maintain 71 deg. C for final rinse temperature. Fluctuates between 37 deg. C - 71 deg. C after several runs.
Corrective action: dishwasher must be able to reach a final rinse temperature of 71 deg. C consistently. Have dishwasher serviced.
Date To Be Corrected By: 05/03
Corrective Action(s):
Violation Score:

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

Comments

This inspection done by an EHO student.

Routine:
Handsinks supplied with warm water, liquid soap and paper towels.
Sanitizer spray bottles contained 200ppm bleach solution.
Large sanitizer bucket at front of house had 200ppm bleach.
Hot held rice: 70 deg. C
Prep cooler by deep fryer: 3.7 deg. C
2 door cooler: 2 deg. C
Prep table across from cooking line: 4 deg. C
True 2 door cooler: 4 deg. C
Beverage cooler not plugged in. Only canned drinks.
Meat slicer appeared cleaned.
No signs of pests at the time of inspection.
Ice machine maintained in sanitary condition.