INSPECTION REPORT Health Protection DNGG-D2224N

PREMISES NAME Pho 99 (SFU)		Tel: (604) 423-2699 Fax:
PREMISES ADDRESS 8901 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE January 31, 2024	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Tien Ryder Tran		NEXT INSPECTION DATE 1 Month
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 = 36

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected. 2. Wiping cloths stored in one "sanitizer" bucket: 0 ppm (no) chlorine residual detected. 3. Large plastic totes used for defrosting meat not sanitized after wash and rinse step. Corrective Action(s): 1. Minimum 50 ppm chlorine residual required at the end of the dishwasher cycle. - Replace empty sanitizer container. Ensure that sanitizer lines are properly primed. - Run all dishes, food equipment, and utensils through dishwasher cycle once minimum 50 ppm chlorine residual is achieved. - Use chlorine test strips to verify sanitizer concentration at the start of each day. 2. Refill sanitizer bucket. 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water 3. Food equipment that cannot fit in the dishwasher must be manually washed and sanitized. - Manual 3-Compartment Sink warewashing and sanitizing procedures reviewed: 1. WASH with hot water and detergent. 2. RINSE with clean hot water. 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution. (t tsp chlorine bleach + 1 L water). 4. AIR DRY [Correction Date: Immediately] Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink across from walk-in cooler not accessible. Items stored in front of handsink blocking access. Food also stored in handsink basin. Corrective Action(s): - Handsinks must always be accessible, provided with hot and cold water, liquid soap, and papertowels to facilitate handwashing. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Grease accumulation on exhaust ventilation hood and filters. - Grease and food debris accumulation under and behind cooking equipment. - Grease and food debris accumulation under kitchen prep coolers and freezers (wall/ floor edges). - Grime accumulation around back door (back door to garbage room). Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 7-Feb-2024] Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Wall corners (beside mop sink) are exposed. Corner flashing has come off. 2. Divider between wire racks and handsink across from walk-in cooler is broken. Corrective Action(s): 1. Replace missing wall corner flashing. 2. Repace divider between wire racks and handsink. **All surfaces must be durable, smooth, non-absorbent and easily washable. [Correction Date: 14-Feb-2024] Violation Score: 3

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

Comments

- Coolers: ≤4C - Freezers: -10C to <-18C (Food products are maintained in a frozen state). - Temperature monitoring records for coolers and freezers appear maintained. - Hot Holding: >60C - Interior of ice machine appears maintained in a sanitary condition. Ice scoops stored in a clean container outside ice machine. - FOODSAFE requirements are in compliance. - Valid Permit to Operate posted. - Consent received for operator to receive Inspection Report via email.