INSPECTION REPORT Health Protection RSHA-ATHV8Z

PREMISES NAME Pho Saigon		Tel: (604) 943-1121 Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE November 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maymona Vo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Food not protected during storage. Food stored in opened metal containers. Food Ingredients not refrigerated once opened. Corrective Action(s): All food/ingredients are to be stored in covered, food grade containers. Large volume storage discussed. Opened food ingredients are to be kept refrigerated as per manufacturers specifications. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (ie: walls, floors, etc) Corrective Action(s): Facility is to be kept in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. - Mechanical Dishwasher: Low Temp: Chlorine = Ok. Ensure all food contact surfaces are being cleaned and disinfected after use or on a timely manner. - Wiping cloth storage: Wiping cloths are to be kept completely submerged, stored in a sanitizer at all times. (ie: 1/2 tsp bleach per liter of water.) - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Cloth towel to be removed from Bar. - Chemical Storage: Ok. - Staff Hygiene: Routine hand washing by staff required. No bare hand contact with cooked - ready to eat food items permitted. Glove use policy discussed. - Sanitation: Facility must be kept clean and organized. - Garbage, Grease and Recycling Disposal: Rear storage area is to be kept clean and organized. - Meat slicer cleaning: Reviewed. - Food Safe trained staff on site - FoodSafety Plan and Sanitation Plan must be on site. Generic copy provided.