INSPECTION REPORT Health Protection ADIG-CZYVQF

PREMISES NAME Pho Aldergrove		Tel: Fax:
PREMISES ADDRESS 26533 28A Ave Aldergrove, BC V4W 3A8		INSPECTION DATE January 30, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tran Ut		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer made and readily available. Bleach in supply. Operator was preparing food with raw meats. 2. Lids of containers where cook would need to touch to open: these are coated in food debris, dust or other dark stain. Corrective Action(s): Operator made during the inspection, thank you. Chlorine 100ppm. Ensure this is kept ready for use. Ensure that all surfaces are clean and sanitary for food perparation. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand wash station was filled with containers. Paper towel at this hand wash station was not working. This hand wash station was also blocked by garbage can and bag of recycling. Hand wash station at the bar did not have paper towel dispensing properly. Operator was preparing food with gloves at the time of inspection. Corrective Action(s): Paper towel was re-supplied and properly placed the correct way during the inspection. Ensure that both hand sinks are properly supplied at all times while food is being prepared. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Food Handler Hygiene o Operators had clean clothing for food preparation o Staff and Public washrooms appear clean and are fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C - Cold holding Freezers are below -18C o Hot holding food items are at 60C Food Processing and Food Protection o Specialized Food Processing - Pho soup is cooled in small containers at room temperature then placed in cooler for rest of cooling - 3hrs cooling time o Approved Food Source - Operator keeps receipts of food ingredients from an approved source o Food Storage - Food is mostly stored in covered containers. Maintenance and Sanitation o Dishwasher - Final rinse temperature is >71C at the plate surface (77.3C measured) o Storage of chemicals is separate and away from food o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Staff is certified in food safety