INSPECTION REPORT Health Protection RSHA-AYSRSV

PREMISES NAME Pho Saigon		Tel: (604) 943-1121 Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE May 15, 2018	TIME SPENT 1.5 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 No 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): Food contact surfaces not being cleaned and sanitized after use. (ie: knives, tongs, blenders, etc) Wiping cloths, used on food contact surfaces, not being stored in a sanitizer. Corrective Action(s): Ensure all food contact surfaces are being washed and sanitized after use. All items are to be stored in a sanitary manner to prevent post contamination. No items are permitted to be stored in between equipment. Wiping cloths are to be stored in a sanitizer at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw food items noted uncovered during storage. Raw food items are not kept separated from cooked food items. Corrective Action(s): Ensure all food/ingredients are being kept stored in covered, food grade containers. Separation of food items discussed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on shelving, in between equipment, behind and around stoves, spills noted on walls, etc. Corrective Action(s): Facility is to be kept clean and organized. Spills are to be cleaned up asap. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. - Mechanical Dishwasher: Low Temperature (Chlorine) = Ok. Refer to Violation Notes. - Wiping cloth storage: Refer to Violation Notes. As discussed. Wiping cloths are to be stored in a sanitizer at all times. (ie: 1/2 tsp bleach per liter of water.) Cloths are to be kept completely submerged. - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Acceptable. Cloth towels are not permitted to be used. - Chemical Storage: Ok. - Staff Hygiene: Routine hand washing by all staff required. No bare hand contact with cooked - ready to eat food items permitted. Glove use policy discussed. - Sanitation: Refer to Violation Notes. - Garbage, Grease and Recycling Disposal: Rear storage area is to be kept clean and organized. - Meat slicer: Cleaning and sanitization reviewed. - Structural: Deteriorating surfaces noted. Ongoing effort required to keep the facility in good repair. - Pest Control: Monitoring required. - Food Safe trained staff on site - FoodSafety Plan and Sanitation Plan must be on site. Generic copy provided.