INSPECTION REPORT Health Protection KSTE-B7BUYT

PREMISES NAME Hot Pho Vietnamese Noodle Soup & Grill Ltd.		Tel: Fax:
PREMISES ADDRESS 100 - 22550 Dewdney Trunk Rd Maple Ridge, BC V2X 3J9		INSPECTION DATE December 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xuan Nguyen		NEXT INSPECTION DATE December 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature at two of the coolers were 8-9C. Operator says that the temperature is turned up for overnight. Temperature were turned down by the operator. Temperature down to 3C. Corrective Action(s): Cooler temperatures must NEVER be turned up. Potentially hazardous foods must be maintained at less than or equal to 4 degrees Celsius to prevent the growth of foodborne pathogens that can make customers sick. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation #1: No chlorine bleach sanitizer present at low-temperature dishwasher. No chlorine bleach test strips on site. Operator called EcoLab representative - will arrive tomorrow morning. Operator may continue to operate by washing dishes in dishwasher and sanitizing by hand in 2-compartment sink - Dishware to soak for 2 minutes in 100 ppm bleach sanitizer solution (1/2 teaspoon of bleach per Litre of water). Operator must obtain bleach test strips and test dishwasher with bleach sanitizer strips daily. Observation #2: No chlorine bleach sanitizer present in sanitizer buckets for wiping cloths. Operator mixed up new bleach solution - 100 ppm. Solution must be changed every 2 hours or sooner to maintain the correct concentration/strength Observation #2: Spoons for rice kept in room temperature water. Corrected during inspection. In-use utensils must be kept in ice water (</= 4C) and the utensils must be washed and sanitized every 4 hours. The water must also be changed </= 4hours to maintains the correct temperature. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Observation #1: Daily temperature records for coolers and freezers are not maintained. One cooler thermometer found to be broken. [Date to be corrected by: immediately] Observation #2: No chlorine test strips on site for bleach sanitizer and low-temperature dishwasher. No daily chlorine sanitizer records kept for dishwasher. [Date to be corrected by: immediately] Corrective Action(s): Corrective Action #1: Begin recording cooler and freezer temperatures daily. Replace broken cooler thermometers. Corrective Action #2: Obtain chlorine test strips. Begin recording chlorine sanitizer concentration dishwasher daily. Violation Score: 3

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

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