INSPECTION REPORT Health Protection ECAO-CDFNDE

PREMISES NAME Pho Hong Restaurant (Burnaby)		Tel: (604) 454-9727 Fax:
PREMISES ADDRESS 5975 Kingsway Burnaby, BC V5J 1H1		INSPECTION DATE April 13, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Huong Thi Thuy Nguyen		NEXT INSPECTION DATE April 15, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a bucket of baked chicken in a bucket -internal temperature at 30 deg C -operator indicates it was cooked less than an hour ago Corrective Action(s): Improper cooling. You must cool food FAST: Step 1: 60 deg C to 20 deg C within 2 hours -do so on your baking pans with a thickness layer of < 3 inches Step 2: 20 deg C to 4 deg C within 4 hours -transfer food to the buckets and into the fridge Operator to purchase a speed rack to facilitate the process Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple foods observed at room temperature: -hydrated vermicelli noodles -multiple buckets/baskets -defrosting soup from the freezer at room temperature -potentially hazardous foods stored above the fill-line at insert level of the preparation cooler Corrective Action(s): -Once water is added to the noodles store in the fridge NOTE: you may only store SMALL amounts of hydrated noodles at room temperature that will be used up within 2 hours (1 bucket is okay) -defrost soup health safely in the fridge or cook right away -Do not exceed the fill-line of the preparation cooler at insert level: the 2nd indented line at the inserts Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back kitchen -wet wiping towels left on counters when not used Corrective Action(s): Have bleach sanitizer buckets ready everyday (changed at least daily) maintained >100ppm as per test strips. Leave the rinsed wiping towels in the bleach sanitizer when not in use Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available at employee washroom or handsink next to the dishwasher. No soap available at handsink next to the dishwasher Corrective Action(s): Adequately stock your handsinks with paper towels in dispenser and pumped soap Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: -Foods uncovered in dry storage -open bulk food bags not in rodent proof containers -tools observed on food preparation tables and amongst foods in dry storage rooms Corrective Action(s): Keep foods covered -open bulk food bags are to be placed in rodent proof containers -remove all tools and non-food related items from the food preparation areas Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: back door observed slightly wedged open and the back screen door is not tight fitting Corrective Action(s): Keep the back door closed tight. The back screen door must be tight fitting around the door frame to exclude rodents/flies if you want extra ventilation Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Front exhaust vents are caked with char Floor are under kitchen coolers and stove line are filthy with food debris Corrective Action(s): Clean and sanitize Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A sofa has been added next to the dry storage shelves Corrective Action(s): Remove the sofa -you need all space available for storage of foods otherwise you will be required to reduce your menu/seats Violation Score: 1

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

Comments

All fridges at or below 4 deg C Hot held rice 68 deg C High Temperature washer final rinse 71.0 deg C at plate level -1st cycle Bleach sanitizer bucket at bar >100ppm chlorine residual No signs of pests -PCO Pest Control comes in regularly Follow-up inspection in 2 days