INSPECTION REPORT Health Protection SSZO-CVZU78

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE September 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bucket of bean sprouts, and a bowl each of japapeno, basil and green onion observed storing at room temperature with no time tracking. Also a bucket of noodles in water observed on the ground with no time tracking. Operator indicated foods are just out from cooler. Food temperature of noodles is measured to be 20.2oC. Corrective Action(s): Do not store foods at room temperature. Potentially hazardous foods must be kept cold under 4oC. Foods discarded. **This is the second consecutive routine inspection with the same observation. Failure to comply may result in further enforcement action.** Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer is present in spray bottle but way too strong (over 200ppm chlorine is detected). Corrective Action(s): Reduce bleach poured in spray bottle (1/4 teaspoon bleach/500mL water). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Two boxes of fish sauce observed storing under prep table. 2. Rice scoop is stored in stagnant water. Corrective Action(s): 1. Ensure all products are stored at least 6 inches above ground. 2. Store rice scoop in empty container or in ice. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.4oC 3-door prep cooler: 2.9oC Beverage cooler: 4.0oC Walk-in freezer: -10.6oC Rice: 68.8oC and 68.4oC Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations in food preparation area Liquid handsoap and hand dryer are present at handwashing stations in washrooms General sanitation is satisfactory No obvious signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Chlorine test strips are available to test sanitizer concentration **General improvement in facility observed** Note: As mentioned in last routine inspection, it is highly recommended to purchase a single door prep cooler in the kitchen for condiments/toppings such as bean sprouts, green onion, sliced jalapeno, and basil leaves. It will become a requirement if the same violation is coded.