INSPECTION REPORT Health Protection ADIG-CNDUDS

PREMISES NAME Pho Tran		Tel: (604) 607-7658 Fax:
PREMISES ADDRESS 230 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE January 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Son Tran		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Dry storage area: some debris such as spilled rice under the racks. Dry storage area is dark and hard to see. Light is dim. 2. Behind dishwasher: some debris and cob webs build up. 3. No sanitizer made up at the time of inspection, during break between lunch and dinner. Corrective Action(s): 1 & 2: Please give all hard to reach areas a sweep and monitor for pests. Dry storage area light could use higher voltage light to allow for easier monitoring. Date to be corrected by: this week. 3. Operator corrected during the inspection and made quat sanitizer as per directions on the label, in a bucket. 200ppm Quat. Please ensure you have sanitizer for your cutting boards and sanitize food prep surfaces at least every 2hrs, especially when making meat and then fresh salad/garnish items. Store cloths (on the prep table) in sanitizer and use as needed, change every 2hrs. Violation Score: 15

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

Comments

Hand wash station supplied with liquid soap and paper towels in dispenser. Dishwasher 100ppm chlorine. Line cooler items surface temperature 7.5C, internal temperature <4C. Line cooler items below <4C. Walk in cooler <4C. Garnish: cilantro, limes, sprouts and Thai basil are kept out at room temperature. Sprouts and cilantro are submerged in water. Recommend that these are submerged in cold water and refreshed every 2hrs. Recommend keeping ice inside the water to keep water <4C. Keep out enough to use up within 2hrs. Items thawing in walk in cooler, thank you. Organization in cooler is good, meat is stored away from veggies (different racks), owner appears to have reorganized the storage. Majority of items are covered and protected from contamination. Freezer <-18C, items are portioned and wrapped in freezer, great job. Prep tables appear clean. No signs of pests at the time of inspection. Washrooms are clean, well supplied for hand hygiene. Server counter (tea, drinks) appears organized and hand wash station at the front is well supplied for hand hygiene.