INSPECTION REPORT Health Protection ZDER-BKKR4G

PREMISES NAME Pho 99 Vietnamese Noodle House		Tel: (604) 423-2699 Fax:
PREMISES ADDRESS 8901 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE December 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anh Quoc Huynh		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard barrier used to prevent splatter from handsink onto metal rack of clean dishes and supplies. Corrective Action(s): Ensure all materials in the kitchen are smooth, durable, easy to clean and non-absorbent. Replace cardboard with material that meets the standards - stainless steel, hard plastic, etc. *Recommend adding fixed splash barriers on both sides of sink to protect surrounding areas from splashing. Correction date: 1 week Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Missing light cover over light fixture above standing freezer beside walk in cooler door. 2. Dark around meat slicer unit. Corrective Action(s): 1. Ensure all light fixtures have protective covers over lighting. Re-install cover. 2. Ensure all areas of the kitchen where food is prepare and stored are well lit to allow for proper cleaning and safe operation of equipment. Install additional lighting in this area. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Handsinks and washrooms are fully supplied with hot & cold water, liquid soap and paper towel -Temperatures satisfactory: 1. Prep coolers: 3 C (left)/ 4 C (right) 2. Walk in cooler: 3 C 3. Standing freezer: -14 C (by walk in) /-13 C (by dish pit) 4. Beverage cooler: 4 C 5. Beverage station freezer: -10 C 6. Soups hot held: > 60 C -Low temp dishwasher (new) noted at 50 ppm chlorine *d/w log and temp logs not available yet -Sanitizer buckets noted at 100 ppm chlorine with wiping cloths. -Meat slicer in use during inspection -Ice machine and scooper holder appears to be in sanitary condition -No signs of pest activity noted - no pest control devices noted -Food is protected from contamination - covered, labelled, stored off the ground. -General sanitation satisfactory *Clean dishes by dish pit area are air dried on metal shelf and then moved to front to be stored before use