INSPECTION REPORT Health Protection ECAO-AR6TZB

PREMISES NAME Pho Century Fine Vietnamese Cuisine		Tel: (604) 828-1116 Fax:
PREMISES ADDRESS 6701 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE September 13, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hiep Nguyen (Phillip)		NEXT INSPECTION DATE September 15, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 large buckets of beef bone stock broth observed cooling at room temperature with just a fan -temperature of broth 40.1 deg C Worker indicates the broth has been there for about 1 hour after cooking Corrective Action(s): IMPROPER COOLING You must use ice baths &/or cooling wands for large buckets of soup to meet Step 1: 60 deg C to 20 deg C within 2 hours Step 2: 20 deg C within 4 hours Operator recooked 2 of the buckets and 1 bucket was placed in an ice bath -OK Place Cooling Signs at the back as a reminder Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): knife stored under microwave -uncleanable area tong stored on post -not a regularly sanitized area Corrective Action(s): Store your utensils in clean and sanitized areas such as your magnetic strips, or washable containers Dishwash these implements immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A number of handsinks deficient at time of inspection: -front handsink blocked off with soaking mint leaves, worker was using a hanging towel for wiping hands -back handsink next to washer has no single drying method -no paper towel dispenser available, and sink was blocked off with buckets -upstairs washroom has no single drying method -paper towel dispenser empty, no single dispensing soap available -remove the bar soap -not allowed Workers are NOT washing their hands after contamination points Corrective Action(s): -ALL designated handwash sinks must have 1. single drying method: paper towels in a dispenser 2. single dispensed soap: pumped soap 3. clear for use Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Onions, flour stored directly under sinks 2. Preparation cooler has foods stored above inserts and air vents 3. hose bib at dishwash sink has no backflow prevention device 4. Food workers are eating/drinking in the kitchen -drink cups observed Corrective Action(s): 1. Do not store foods directly under sinks 2. Do not exceed the fill-lines in your preparation cooler: i.e. must be below air vents for the top 3. Place a check valve / vacuum breaker before the hose to protect the water supply 4. No eating/drinking in kitchen -remove all employee cups Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris under shelves upstairs storage areas Corrective Action(s): Clean and disinfect these areas today and more regularly Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): 1. One shelving rack next to public washroom -lowest level is too close to the ground: uncleanable area 2. Daily temperature/concentration logs are not being maintained 3. Overstuffing the Walk-in cooler: foods are being stored directly on the ground in the "walk-in" area Corrective Action(s): 1. increase the height of the lowest level to at least >15cm 2. maintain temperature logs for fridges daily -maintain chlorine concentration logs for washer daily 3. Do not store foods on the floor in the "walk-in" area unless they are on carts Violation Score: 3

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

Comments

NOTE: this restaurant is designated for 50 seats or less -there are 48 seats in the main floor and over 30 seats upstairs in the banquet room -You may only use one area at a time. Your Permit will be amended to indicate this. NOTE: operator will be adding additional refrigeration space upstairs to supplement existing refrigeration -okay Temperature Controls: -Walk-in cooler 2 deg C (meat) -1 door display kitchen 3 deg C (orange juice) -preparation cooler 3 deg C (meat) -1-door display front 2 deg C (drinks) Chemical Controls: -Low temperature dishwasher chlorine residual >50ppm -Sanitizer bucket for wiping towels at >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Poulin Pest Control Follow-up inspection on Friday for infractions cited