INSPECTION REPORT Health Protection 253209

PREMISES NAME Pho Century Fine Vietnamese Cuisine		Tel: (604) 828-1116 Fax:
PREMISES ADDRESS 6701 Kingsway Burnaby, BC V5E 1E4		INSPECTION DATE July 21, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Hiep Nguyen (Phillip)		NEXT INSPECTION DATE August 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - broth for noodle soup hot held at 48 degrees C. Stove was turned off. Date to be Corrected By: Immediately. Corrective action Reheat broth to 74 degrees C or higher and make sure it is hot held at 60 degrees or higher. - Broth was reheated and operator checked the temperature with IR thermometer. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 Hydrated noodles were left at room temperature and measured 19 degrees C. 2 Washed cilantro left at room temperature and measureed 14 degrees C. 3 Condensed milk for iced coffee prepared in cups and left at room temperature. Date to Be Corrected By: Immediately. Corrective action 1 Hydrated noodles in bucket was time-stamped for 2 hours and must be discarded after 2 hours. NOTE: - Soak noodles up to half way and take out more noodles when needed. 2 Washed cilantros must be kept at 4 degrees C or below. This is to prevent from microbial growth. - immediately put back in cooler. 3 condensed milk must be kept in cooler after opening as instructed on the original container. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution in bucket measured 10 ppm chlorine. Date to Be Corrected By: Immediately. Corrective action - Adjust the solution to 100-200 ppm chlorine. - Check with test strip after making sanitizer solution. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 Used cloth was re-used to clean the grill. 2 Onios and gingers were prepared on dishwasher sink (dirty dishes and food debris present). Date to Be Corrected By: Immediately. Corrective action 1 New, clean cloth must be used to properly clean grill. This is to prevent from cross-contamination 2 Onions and gingers, discarded at the time of inspection. NOTE: - All foods must be prepared at food prep sink. - Dishwashing sinks are for dirty dishes only. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, container, and grease noted underneath. Date to Be Corrected By: 28-July-2023 Corrective action - Clean and disinfect greased area. Food debris and grease can attract pests. Corrective Action(s): Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator's Food Safe Level 1 has expired. Date to be Corrected By: 21-Aug-2023. Corrective action - Operator must hold FoodSafe Level 1. Corrective Action(s): Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - In operator's absense no staff on duty has FoodSafe Level 1. Date to be Corrected By: 21-Aug-2023. Corrective action= At least one staff on duty must hold FoodSafe Level 1 21-Aug-2023 NOTE: - go to www.foodsafe.ca and take foodsafe level 1 course online OR in person - After taking the course (both operator and at least one staff) email the proof of FoodSafe Level 1 Certification to the District EHO). Corrective Action(s): Violation Score: 1

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

Comments

General: - Handsink accessible with hot and cold running water, soap and paper towels. - Chemical dishwasher measured 100 ppm chlorine. - all coolers: 4 degrees C or below (kitchen and storage) - all coolers: -18 degrees C or below (kitchen and storage) - hot holding (soups): 88 degrees , 89 degrees C, 74 degrees C - hot holding (noodles) = 68 degrees C - hot holding (rice) = 66 degrees C - cooked beef was cooling in the walk-in cooler at the time of inspection. ---> cooked beef was taken by probe thermometer by EHO and measured 44.6 degrees C ---> it was 3 pm when the temperature was measured. ---> cooked beef was divided into smaller container to properly cool. NOTE: make sure hot potentially hazardous foods are cooled from 60 degrees C - 20 degrees C in 2 hours, and 20 degrees C - 4 degrees C in 4 hours. - Meat slicer is stored clean when not in use. - ice crusher and processor are kept sanitary in front of House when not in use. - Back door was opened at the time of inspection and food was being delivered. NOTE: make sure back door is kept closed at all times. - Permit posted in a conspicuous location - Pest control services provided by pest KPC ltd every month. ---> Email District EHO the last report. - no signs of pest activity.