INSPECTION REPORT Health Protection RWOG-CD3U9P

PREMISES NAME Pho 68		Tel: (604) 516-0168 Fax:
PREMISES ADDRESS 7360 Edmonds St Burnaby, BC V3N 0G7		INSPECTION DATE April 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kent Do		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Deep fry batter out at ambient temperature 2) Rice in bowl left in microwave 3) Sprouts and other vegetables out at ambient temperature Corrective Action(s): 1) Store fry batter in cooler when not in use; take out a small portion at a time 2) Store rice in cooler when not needed 3) Sprouts and other vegetables were put on ice; however, temperature was not low enough. Use an ice water bath and ensure containers are partially submerged. Use a smaller portion as necessary. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in ambient temperature water 2) Sanitizer not available near cookline, available only near dishwasher and up front Corrective Action(s): 1) Rice scoops must be stored in ice water. The scoop and container must be washed and sanitized every 4 hours. 2) Have a bottle of sanitizer near the cookline for convenience. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Back handwashing station blocked by garbage can. 2) Front handwashing station used for cleaning blenders. Corrective Action(s): Handwashing stations are for handwashing only and must be easily accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice scoop stored directly in ice. 2) Cardboard was used to line unused grill. Corrective Action(s): 1) Scoop must be stored up and out of ice to avoid contamination. 2) Do not line grill with cardboard as it is not easily cleanable. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap and hot and cold running water - sanitizer in spray bottle >200ppm chlorine. Use a 100ppm chlorine solution (1tbsp unscented household bleach in 4L of water) - dishwasher reached 76C at final rinse cycle - large batch of pho broth has just finished cooking, and has been portioned into several buckets - further cooling must occur via ice bath; do not put directly in walk-in cooler - pearls for bubble tea must be used within 4 hours of production or discarded; do not return them to the cooler - store any food items for staff away from food for the public - pay attention to general sanitation near deep fryer Temperatures: - three door cooler (drinks area): 4C - walk-in cooler: 4C - walk-in freezer: -18C - pho prep cooler: 4C - rice/vermicelli dishes prep cooler 3C - hot held rice 72C - small chest freezer in dining area: -27C ** Lids must be closed when not in use as food in the inserts will warm up. Report not signed due to COVID-19 protocol. Report printed and reviewed with operator on-site.