INSPECTION REPORT Health Protection RWOG-CPHW2F

PREMISES NAME Pho Century Fine Vietnamese Cuisine		Tel: (604) 828-1116 Fax:
PREMISES ADDRESS 6701 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE March 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hiep Nguyen (Phillip)		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: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts, eggs noted at room temperature. Corrective Action(s): Potentially hazardous foods must be maintained at 4C or colder. If kept above 4C, items may only be used for up to 2 hours before being discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): WIping cloths to be kept in sanitizer when not in use. Corrective Action(s): WIping cloths to be kept in sanitizer when not in use. If you feel bleach has too strong a odor, you may switch to quaternary ammonia at 200-400ppm. Consult your chemical supplier. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel at handwashing station in kitchen. Corrective Action(s): Rolls purchased for dispenser too big. Use roll of paper towel on spindle for the time being. Violation Score: 5

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer in bucket measured 100ppm chlorine - sanitizer in dishwasher reached 50ppm chlorine at final rinse cycle - meat slicer appears sanitary - pest control report available > ensure to take extra care when monitoring for rodents as neighbour is undergoing renovations > install back door sweep as per recommendations - food storage practices have improved - eggs stored on bottom of coolers - in-use utensils (rice scoops, blenders) must be properly washed, clean and sanitized every four hours Downstairs: - prep cooler: 3C - upright cooler: 4C - two door upright freezer: -15C - waitress station cooler: 1C - walk-in cooler: 4C - rice: >60C - vermicelli: .>60C Upstairs: - upright freezer (1): -18C - upright freezer (2): -16C - chest freezer (1): -15C - chest freezer (2): -19C - chest freezer (3): -20C - upright cooler: 2C