INSPECTION REPORT Health Protection CTIN-B5MURS

PREMISES NAME Pho Mr. Do Vietnamese Restaurant		Tel: (604) 724-9970 Fax:
PREMISES ADDRESS 4532 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE October 17, 2018	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Liem Thanh Do		NEXT INSPECTION DATE October 24, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed the staff cooked braised pork and transferred them to a container, then closed the lid. He informed that he is preparing the pork for dinner service and leaves it on the counter as is for 4 hours. Probed the chicken and it was 78C. Corrective Action(s): Use a metal shallow tray to cool down the pork before transferring the food to the cooler. Maximum time allowed at room temperature is 2 hours, not 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw bean sprouts stored in a container was measured to be 15C. Staff said she took it out of the cooler an hour ago, and adds ice throughout the day. She informed that it should be at 4C. Corrective Action(s): Ice added to the bean sprouts. Ensure that bean sprouts are stored at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several wet wiping clothes were left on the counter between uses in the kitchen and bar. There was no bleach sanitizer bucket prepared in the kitchen. Corrective Action(s): Staff mixed the bleach sanitizer immediately and informed that it should be at 100ppm. Test strip available. Directed staff to relocate the bleach sanitizer station to under work table instead of mop sink area so it is more accessible. Directed both staffs to place the wet wiping clothes in the bleach sanitizer bucket between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A jug of hot water with a ladle inside was stored in the bar handsink. Corrective Action(s): Removed the jug. Do not store anything inside the handsink as the handsink must be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Basil was wrapped in newspaper and stored in plastic bag. 2) Peanuts and carrots were stored on the flood. 3) Raw meat patties were stored on top of cooked meat in the prep cooler. 4) Raw meat stored in dining room refrigerator was not covered. Corrective Action(s): 1) Do not use newspaper to store or cover food. Use paper towels instead and discard after use. 2) Relocate food so they are stored 6 inches off the floor. 3) Staff relocated the raw meats so they are on the bottom shelf. 4) Food was covered. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Water pooling in undercounter cooler. Beverage splash noted inside ice machine. Corrective Action(s): Please remove pooling water and clean and sanitize both cooler and ice machine. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep coolers X2: <4C Reach in cooler X2: 3C Chest freezers X5: -16 to -20C Bar cooler: 4C Rice: 63C Broths on stove: 60 to 82C Dishwasher (high temp): 72.3C at plate, see thermo-label Ice scoop was stored outside of ice machine Meat slicer appears to be kept in sanitary condition, it is usually used to cut meat around 5pm then cleaned and sanitized after use Dry storage is adequate No apparent signs of pest noted at time of inspection, back door was closed Permit posted, both staffs are Foodsafe certified Temperature records and dishwasher records are up to date *Seating arrangement changed in dining area but no concerns, still under 50 seats and does not impair with restaurant operation.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B5MURS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie canola oil
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment