INSPECTION REPORT Health Protection ECAO-B3WNBA

PREMISES NAME Pho Boi		Tel: Fax:
PREMISES ADDRESS 5505 Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE August 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tho Nguyen		NEXT INSPECTION DATE August 28, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cut green onions soaking in newspapers -Observed in the last routine inspection: April 30, 2018 -Correction Order issued Corrective Action(s): Green onions discarded Do not use newspapers for soaking foods -the ink will contaminate foods -food-grade materials only Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1: Noodles soaking in stagnant water in the back 2-compartment sink for over an hour 2: Preparation cooler next to dishwasher showing internal temperatures for spring rolls 7-8 deg C and no thermometer available at food level for monitoring 3: Hard boiled eggs at room temperature for longer then 2 hours Corrective Action(s): 1: REPEAT infraction from last routine inspection -do not store hydrated noodles at room temperature -transfer to the fridge immediately as it is now a perishable food: Correction Order issued NOTE: running cold water is okay 2: remove all perishables from the preparation cooler into the Walk-in cooler and have the unit adjusted/serviced to maintain foods at or below 4 deg C -Place an accurate thermometer at food level for daily monitoring -operator called serviceman 3: Discard eggs -do not leave perishables at room temperature for longer then 2 hours Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Large noodle ladel has the handle duck-taped -this was also observed in a previous inspection: January 25, 2018 -Correction Order issued Corrective Action(s): Discarded ladel Do not use duck tape or any tape for altering utensils or ware. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler next to washer too warm Corrective Action(s): Adjust/repair cooler to maintain foods at or below 4 deg C Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -left side preparation cooler on cooking line 2 deg C -undercounter cooler at waitress area 3 deg C -1-door display pop cooler 4 deg C -steamed rice 68 deg C Chemical Controls: -Low temperature chlorine washer >50ppm residual -Bleach sanitizer buckets >100ppm residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -no signs of pests Professional pest control comes on a regular basis: Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access