INSPECTION REPORT Health Protection JFEN-BM6UPK

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE February 26, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE 4 Months
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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Noted dried meat on slicer and other food utensils stored on a shelf below the meat slicer. Also noted dried vegetables on mandolin that was put away for storage. 2) Bleach solution provided for wiping cloths > 200 ppm Chlorine Corrective Action(s): 1) All food equipment must be properly washed and sanitized prior to storage. Ensure all food equipment is protected from contamination and stored in a sanitary manner at all times. 2) Remix bleach solution. Ensure solution is 100 - 200 ppm chlorine. Manual dishwashing sign provided. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noted thawing prawns and soaking noodles in buckets located in the prep sink. On top of the buckets was a cookie sheet and dirty dishes. Corrective Action(s): Ensure food items are protected from contamination at all times. Do not store dirty dishes near or in the prep sink. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted mould and peeling caulking around the 2 compartment sink and spray sink located near the dishwasher. Corrective Action(s): The caulking needs to be removed and replaced. Violation Score: 1

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

Comments

coolers @ <4C / 40F hot holding @ > 60C / 140F *thermometers present *ensure temperatures are checked daily Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff High temperature @ > 71C at the plate during the final rinse @ > 82C / 180F at the gauge during the final rinse Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use. e.g. knives, tongs, cutting boards Discussed best cooling practices: 60C to 20C in 2 hours 20C to 4C in 4 hours *noted ice wands on site *cool in small batches Noted good food storage practices in coolers Pest control services on-site monthly *no signs of pests noted at time of inspection *noted large gap between front doors. This needs to be fixed to prevent the entrance of pests. *keep back door to kitchen closed