INSPECTION REPORT Health Protection 248585

PREMISES NAME Pho 24 Express Vietnamese/Cambodian Restaurant		Tel: (604) 568-9185 Fax:
PREMISES ADDRESS R7 - 4250 Kingsway Burnaby, BC V5H 4T7		INSPECTION DATE August 26, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Thi Le Han Tran		NEXT INSPECTION DATE August 27, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Standup cooler unit on left side in front area storing foods at greater than 4 deg. C. -Air temperature measured at 9.8 deg. C -Fish sauce measured 8.8 deg. C using probe thermometer. Corrective Action: -Repair/adjust cooler so foods are stored at 4 deg. C or less. -Move cold potentially hazardous foods into a working cooler in the meantime. -Do not store any cold potentially hazardous foods in noted cooler unit until it is repaired/adjusted. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Meat slicer had dry food debris around the blades. 2) Metal spatula near dry storage bins was covered in grease and food debris. Corrective action: 1) Clean and sanitize meat slicer. Ensure slicer is properly cleaned after each use to minimize bacterial growth. *This is a repeat violation. CORRECTION ORDER issued. 2) Clean and sanitize metal spatula. Ensure this is done after each use to minimize bacterial growth. Date To Be Corrected By: Immediately. Corrective Action(s): 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wet wiping cloths noted on counter at room temperature. 2) Buckets of bleach chlorine solution measured greater than 200 ppm using test strip in kitchen area and front area. Corrective Action: 1) Store wiping cloths in chlorine sanitizer solution when not in use to minimize and prevent bacterial growth. 2) Remake chlorine sanitizer solution to 100-200ppm concentration. This range is acceptable for food contact surfaces, because it will not leave a chlorine residual. -Operator made sanitizer solution to 200ppm during inspection. *2 teaspoons in 1L of water. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in front area was blocked by several cups, straws, and utensils. Corrective action: -Remove items from hand sink. -Ensure hand sinks are available and accessible for workers to wash hands at all times. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice machine was storing 6 beverage cans in the ice. Corrective Action: -Remove beverage cans from ice machine. -Do not store items inside ice machine to protect ice (which is considered a food) from contamination. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler unit in front area (left side) is maintaining temperatures at greater than 4 deg. C. Corrective Aciton: -See Code 205. Date To Be Corrected By: 1 week. Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO inspection. Comments: -Back area: -2-door line cooler: 4 deg. C -Frontier freezer: -14 deg. C (products are frozen) -Rice in rice cooker units: 85 deg. C, 72 deg. C -Standup sliding door cooler: 3 deg. C -Front area: -Left chest freezer: -25 deg. C -Right chest freezer: -18 deg. C -Standup sliding door cooler (right): 3 deg. C -High-temperature dishwasher measured 77.4 deg. C at plate surface. -Hand sinks have hot/cold running water, liquid soap, and paper towels. -Chemical storage is good. Chemicals stored away from food. -Food organization is satisfactory. Raw meats stored at the bottom, below ready-to-eat foods. -Ventilation hoods have minimal grease build-up (next service date is Dec. 7, 2020) COVID-19 Precautions: -No COVID-19 Safety Plan available on site. *CORRECTION ORDER issued. *Due: Aug. 27, 2020. -Following COVID-19 control measures discussed: -Ensure 2m physical distancing between tables. Clearly mark off tables not in use. -Max 6 people to 1 table. -Establish and post occupancy limit -Cleaning and disinfection schedule for high touch surfaces. -Workers must wear face masks (when 2m distancing cannot be maintained.)