INSPECTION REPORT Health Protection JELR-CJ3V7Q

PREMISES NAME Pho Fresh		Tel: Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE September 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric Ly		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer - parts that are cleaned in place - are being washed and then vinegar is used. Vinegar is food safe but is not an effective sanitizer. Corrective Action(s): Corrected during inspection. Chlorine bleach (100ppm or 2 mL in 1 liter of water) is now used to sanitize food contact surfaces and equipment that cannot go through the dishwasher. Test strips are available. Wiping cloths now sanitized as well with chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door to kitchen is slightly open. Corrective Action(s): Keep door closed so pests cannot enter. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is good. Floor in food storage room requires better cleaning. Corrective Action(s): Clean floor in food storage room in hard to reach areas. Remove/organize items in the non-food storage room. Violation Score: 3

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

Comments

Walk in cooler - food/air temperature 5 C and your thermometer 4 C. Provide a new thermometer (preferably NSF approved) to verify cooler temperature. Prep cooler and server coolers at 4 C /40 F or colder - good. Keep records of daily temperature checks. Food cooling reviewed. No garlic or onion in oil. Dishwasher has a final sanitizing rinse of 50+ppm chlorine. Operator has Food Safe Level 1 - Note that if operator is away, at least one person per shift is to have a valid Food Safe (or equivalent) certificate. Note expiry dates and take Refresher course prior to expiry. General cleaning - good. Signature not required. Copy of report to be emailed to operator who was on site today.