INSPECTION REPORT Health Protection JAHN-ATRQER

PREMISES NAME Pho Galaxy Restaurant		Tel: (604) 392-1112 Fax:
PREMISES ADDRESS 104 - 45863 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE December 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anh Thu Thi Huynh		NEXT INSPECTION DATE December 08, 2017
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed some bottles stored within ice in the ice machine. Corrective Action(s): Do not store anything other than ice in the ice machine. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dishwasher was not in good working order. The technician called to confirm that one of the required components was being delivered and should arrive by Dec.6th or 7th. Corrective Action(s): 1. Ensure that the two compartment sinks are cleaned sanitized very thoroughly with bleach before washing dishes. 2. After utensils are washed with deterent and rinsed, sanitize with 100ppm chlorine (2ml bleach per 1L of water) or in hot water (77C) for 2 minutes and air dry. 3. If the demand is high, use single use utensils and bowls. Violation Score: 9

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

Comments

- Ensure that all handsinks in the facility are equipped with hot & cold running water, liquid soap and paper towel at all times. - 100ppm chlorine sanitizer present - Temperatures of refrigeration units were adequate except for the prep cooler, which was at 10C. Foods had been moved to this prep cooler less than an hour ago as the restaurant was getting ready to open. All potentially hazardous items were moved to other working cooler. The owner is to monitor the temperature and if it is unable to maintain at or below 4C, the cooler must not be used until it is repaired. - Discussed thawing of raw chicken with the operator. Raw chickens were thawing under cold running water at the time of inspection. Ensure that the sinks are thoroughly cleaned and sanitized with bleach after thawing to prevent cross-contamination. - No signs of pest activity noted at the time of inspection