INSPECTION REPORT Health Protection JCRH-B7DVNA

PREMISES NAME Pho D' Lite		Tel: (778) 919-6580 Fax:
PREMISES ADDRESS 2 - 4415 Skyline Dr Burnaby, BC V5C 5X1		INSPECTION DATE December 12, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quynh		NEXT INSPECTION DATE December 27, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked chicken noted stored in container on top of other inserts at top of prep cooler. Temperature of chicken ranged from 18.6C to 34C. Staff on duty reported some of the chicken was cooked the day prior while some had been cooked recently and added to the same container. Corrective Action(s): - Staff were directed to discard the chicken as it was unclear how long the chicken had been above 4C or less than 60C. - Potentially hazardous foods must be stored at 4C or less or 60C or above. The prep cooler is not able to maintain product at required temperature if it is stored above the cooling level. Do not store prodon top of other inserts. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Wiping cloth present/used on cutting board with no sanitizer residual present. No sanitizer solution present at time of the inspection. Bleach present but not in use. Corrective Action(s): - Staff directed to prepare sanitizer solution (1 ounce household bleach per gallon of water). Store wiping cloth in this solution to prevent microbial growth and cross contamination. Ensure solution is always in use with wiping cloths. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Numerous items (cooked beef, raw beef, cut onions, tofu) uncovered in walk-in cooler or covered inadequately with plastic bags or colanders. Corrective Action(s): - All items are to be covered with tight fitting lids or food grade wrap. Do not use plastic shopping bags to cover foods. This is not sanitary. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted in corners under shelving in dry storage nook. Corrective Action(s): - Clean up droppings, disinfect area with household bleach solution and continue to monitor for any further activity cleaning up droppings as soon as they are noted. Floor area kept clear as per previous routine inspection report. - Provide copy of pest control contract and service report to the undersigned. [Correction date: 27-Dec-2018] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and dirt/grime noted at edges of floor under meat slicing prep table and dishwashing sinks. Grease noted on floor around deep fryer area. Corrective Action(s): - Scrub/scrape areas noted above to remove food debris, dirt, grease and grime. Overall the sanitation has improved from the previous routine inspection; however, additional attention is needed in these areas. [Correction date: 27-Dec-2018] Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Three ceiling tiles noted which have the impervious finish peeling off exposing absorbent inner material - Coving under warewashing sink is no longer affixed to the wall. Corrective Action(s): - Replace ceiling tiles noted above. Surfaces must be maintained in a smooth, washable, non-absorbent condition. - Reaffix coving so dirt/debris/grime doesn't build up in this area and cleaning is facilitated. [Correction date: 27-Dec-2018] Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present and none of the staff member on duty had Foodsafe level 1. Corrective Action(s): - Ensure at least 1 staff member on duty has Foodsafe level 1 in the Operator's absence. If there are insufficient staff to provide adequate coverage, have staff register/complete course. Course information is available at foodsafe.ca Violation Score: 1

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

Comments

- Handsink in kitchen and in front service area supplied with hot + cold water, liquid soap and paper towel - Staff/public washrooms have liquid soap and hand dryers present. - Coolers operating at acceptable temperatures (4C or colder): - Walk-in cooler at 3C - Line cooler at 2C - Small beverage cooler 4C - Walk-in freezer at -14C - High temperature dishwasher functional and met sanitizing temperature required. Final rinse was 73.5C at dish surface. - Hot holding on soup broth on stove >>60C - Hot holding of rice in rice cookers 61C to 65C - Reviewed meat slicer cleaning and sanitizing procedures with staff on duty. Staff reported it is cleaned and sanitized with bleach after slicing raw meat, prior to using on cooked meat. - Reviewed cooling practices with staff on duty. Staff reported any remaining soup broth is divided into container and transferred to the walk-in freezer. Reminder: Soup broth must be cooled rapidly from 60C to 20C within 2 hours or less and from 20C to 4C within 4 hours or less. You must monitor the temperature to ensure cooling occurs within these time/temp standards. - As noted in violation 306 above, an improvement in the overall level of sanitation is noted from the previous routine inspection with the floor area kept mostly clear to facilitate cleaning and premises kept free of soiled/excess materials (cardboard, newspaper). Continued attention and detail in cleaning is needed in hard to reach areas.