INSPECTION REPORT Health Protection JVIK-BMCV7R

PREMISES NAME Pho Tran		Tel: (604) 607-7658 Fax:
PREMISES ADDRESS 230 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE March 3, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Son Tran		NEXT INSPECTION DATE March 05, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): 1. Observed cooler defrost dripping onto food, utensils and buckets 2. Observed same tongs being used to handle raw and cooked chicken Corrective Action(s): 1. All food underneath cooler condensor discarded at time of inspection 2. Chicken discarded at time of inspection, tongs washed and sanitized in dishwasher. Tongs marked/ Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Observed small pots of broth sitting on stove tops. Between orders, stove is turned off and broth is allowed to cool. Once an order is placed, additional broth is placed into small pots and reheated per order. Corrective Action(s): Broth should be kept at 60C or above through service. Do not turn heat on and off through service as this allows the food to enter the danger zone. All broth on stove discarded and small pots washed and sanitized. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher tested at 0ppm at time of inspection, sanitizer bucket empty. Quats sanitizer at > 1000ppm at time of inspection in two spray bottles. Test strips for chlorine or quats not available Corrective Action(s): 1. Dishwasher must maintain a 50ppm Cl residual. Sanitizer buckets changed, machine primed and 50ppm Cl residual acheived. 2. Quats sanitizer bottles refilled using the appropriate dilution of 2mL concentrate per 1L water as per instructions. Obtain chlorine and quats test strips for dishwasher and sanitizer. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff wearing gloves preping food, to cleaning, handling dirty dishes, and going back to food processing without changing gloves and washing hands. When instructed to wash hands, staff did not use soap. Corrective Action(s): Gloves must be changed and hands must be washed whenever handling food after a "non-food related activity" such as cleaning and dishwashing When washing your hands - be sure to wash with soap and water, scrub hands with soap for at least 20 seconds, then rinse. Turn off tap with paper towel Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed torn open bags of meat stored on top of noodles Corrective Action(s): Foods discarded at time of inspection. Ensure food items are stored in a safe and sanitary manner in food grade containers with lids. Ensure raw meats are stored on the bottom shelves, above all vegetables and ready to eat foods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness in facility is not acceptable. Observed grease and food debris build up on most surfaces. Observed filthy milk crates and storage racks to store clean equipment Corrective Action(s): The kitchen must be cleaned and sanitized from top to bottom, including but not limited to: - ceiling, walls, floors - all equipment - inside & outside - dishwasher and coolers - all shelves, racks, storage areas - remove all milk crates and cardboard used for storage - organize all storage areas - ensure all items are stored at least 6" off the floor - all commons sufaces - door handles, etc. - clean and organize dry storage, ensure personal belongs are separated from food items - all equipment, utensils, bins, containers etc. are to be washed and sanitized in the dishwasher - servery area and ice machine require a thorough cleaning and sanitizing as well. When cleaning - be sure to use soap and water, then rinse, then sanitize with 200ppm Quats solution. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site have foodsafe level 1 or an equivalent Corrective Action(s): Ensure in the operator's absense, at least one person has foodsafe level 1 or an equivalent. Violation Score: 1

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

Comments

- Provide a knife rack for storing knifes that is washable OR a knife magnet installed on the wall - obtain food grade containers to safely store food items - ensure all equipment has been washed and sanitized prior to inspection. - To discuss food safety plan and sanitation plan with operator on follow up inspection All coolers less than 4C at time of inspection Hand washing sink equipped with soap and water Call for re-inspection.