INSPECTION REPORT Health Protection PKUR-CNFRBU

PREMISES NAME Pho Stanley Restaurant		Tel: (604) 594-1933 Fax:
PREMISES ADDRESS 11184 84th Ave Delta, BC V4C 2K4		INSPECTION DATE January 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Douglas		NEXT INSPECTION DATE January 27, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler at 7 C. Prep cooler with vegetables top section between 7-9 C Corrective Action(s): All coolers must be 4 C or below. Operator adjusted the temperature setting for the walk-in cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings seen in corner of dishwashing area, some hard to reach shelves in dry storage room, and in the equipment storage closet. Corrective Action(s): Premises must be free of pests. Remove rodent droppings daily and sanitize those areas. All food contact surfaces must be sanitized prior to using. Hire the services of a professional pest control company; room old unused equipment; seal entry points (storage closet). Correct immediately. Violation Score: 3

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

Comments

Routine Inspection Hand washing sinks equipped with hot/cold running water, liquid soap and single-use towels. High temperature dishwasher reached at least 71 C on the plate surface during the final rinse. Bleach sanitizer available in labelled bottles and registered between 100-200 ppm chlorine. Prep cooler with vegetables: bottom section was 4 C or below; top section broccoli was 7 C, carrots were at 8 C, and sprouts at 9 C - these were stocked from the walk-in cooler that was >4 C. Prep cooler for soup: at the start of the inspection bottom section was 7 C and top section was 5; at the end of the inspection both compartments were 4 C or below. Walk-in cooler at 7 C. Cooler must be at 4 C or below. Walk-in freezer at -6 C. Two door freezer at -5 C. Freezers must be at -18 C or below. Chest freezers at -18 C or below. Rice hot held at 60 C or above. Pest proof containers used in dry storage area - good job. Reminder: ice machine needs to be cleaned. Things to work on: -Pest Control -Temperature checks and record keeping Note: roof is leaking water in the dishwashing area. The leak must be repaired to protect food and food contact surfaces from contamination. Please address this with property management. Keep up the good work.