INSPECTION REPORT Health Protection ADIG-D4MTWH

PREMISES NAME Pho Aldergrove		Tel: Fax:
PREMISES ADDRESS 26533 28A Ave Aldergrove, BC V4W 3A8		INSPECTION DATE April 24, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tran Ut		NEXT INSPECTION DATE April 25, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upright double door fridge: Internal temperature of soup is 14.6C. Water soaked noodles internal temperature 12.1C (Operator said this was placed in cooler this AM). Surface temperature of all other items including meats, cut vegetables and noodles are between 9.0C to 12.1C. Thermometer in the cooler shows 15C. Corrective Action(s): Operator said he will put all items in the line coolers adjacent. There are other additional coolers in the facility. Only place uncut vegetables inside this cooler if the temperature does not go down. Immediately remove all meats, soups, noodles and cut vegetables and place these in the other coolers. Monitor the temperature using your thermometer. If the temperature does not go down to 4C in 30min to 1hr, call a professional to come and fix the cooler. Date to be corrected by: Immediately. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers. -Ensure the paper towel can fully feed through the dispenser. Plenty of napkins were also available and adjacent to hand sink (temporary measure). -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Line Coolers are below 4C -Food in cold holding Freezers are below -18C -Hot holding food items are at or above 60C -Specialized Food Processing: Pho noodle soup -Ingredients for soup including raw meats are stored separate from other ready to eat food items such as salad and salad roll ingredients. -Cooling - Cooling is done in small batches, multiple plastic containers stored in coolers (cooling for soup) and are covered. -Approved Food Source - food ingredients are from an approved source -Food is stored in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -3 Compartment Sink is fully supplied with bleach -Sanitizer bottles/buckets - have >100ppm Chlorine (250ppm measured) -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition -Pest control - there are no signs of pests at the time of inspection. Administration -Operating permit is posted in public view -Staff is certified in food safety