INSPECTION REPORT Health Protection JVIK-BMFRMH

PREMISES NAME Pho Tran		Tel: (604) 607-7658 Fax:
PREMISES ADDRESS 230 - 26310 Fraser Hwy Aldergrove, BC V4W 2Z7		INSPECTION DATE March 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Son Tran		NEXT INSPECTION DATE March 11, 2020
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # JVIK-BMCV7R of Mar-03-2020 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Observed small pots of broth sitting on stove tops. Between orders, stove is turned off and broth is allowed to cool. Once an order is placed, additional broth is placed into small pots and reheated per order. Correction: Broth should be kept at 60C or above through service. Do not turn heat on and off through service as this allows the food to enter the danger zone. All broth on stove discarded and small pots washed and sanitized.

Comments

Operator has thoroughly cleaned the facility - additional cleaning required under and around prep cooler and deep frying unit. Discussed hand washing practices - operator has provided signage for hand washing in vietnamese Discussed hot holding & cooling practices Discussed general cleaning procedures Walk-in cooler has been repaired - no leak observed New storage rack in place for clean dishes New containers in place for food storage Chlorine & Quats test strips available. sanitizer at 200ppm Quats & dishwasher at 100ppm Cl. - Discussed log sheets Observed appropriate food storage practices in coolers & of dry goods Operator will be obtaining cooling wands to rapidly cool broth Operator will provide food safety plan and sanitation plan on follow up inspection Operator will enroll staff in foodsafe level 1 Thank you for your efforts Closure order has been rescinded.