INSPECTION REPORT Health Protection JELR-CQ4VZK

PREMISES NAME Pho Fresh		Tel: (604) 943-8963 Fax:
PREMISES ADDRESS 5571 16th Ave Delta, BC V4M 2H7		INSPECTION DATE March 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Eric Ly		NEXT INSPECTION DATE March 24, 2023
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broth at about 45C/ 115F is not being kept hot. Burner turned off <2 hours ago. Corrective Action(s): Reheated broth to 74C/ 165F on stove. Broth on stove to be held hot at 60C/ 140F or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer is being washed but is not being sanitized. Meat slicer is used for raw meat and not for any produce or ready to eat food. Counters, prep cooler cutting board are not being sanitized (wiping cloth is not sanitized).. Corrective Action(s): Parts of meat slicer that are cleaned in place (that aren't being washed in dishwasher) must be sanitized after they are cleaned. Clean and sanitize counters and cutting boards at start of day and every 4 hours throughout day when in use. Procedure: 1. Wash with dish detergent (palmolive is used). 2. Rinse with plain water. 3. Sanitize with 100-200ppm chlorine (1 teaspoon or 5 mL of plain domestic bleach in 1 liter of water), and 4. Air dry. Wiping cloth now stored in a sanitizing solution of 100ppm chlorine. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom has no liquid soap. Paper towels and toilet paper are not in dispensers. Corrective Action(s): Liquid soap provided during inspection (corrected). Provide a dispenser for paper towels (counter top dispenser is ok), and keep toilet paper in dispenser. Keep liquid soap at sink in kitchen that has paper towels and that is meant to be for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Hot holding food safety plan not being followed. Corrective Action(s): Update your food safety plan for hot holding foods. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of mice in kitchen (along wall near back entrance to kitchen, dry storage shelves, etc.) No monitoring traps in place. Corrective Action(s): Pest control program is needed: 1. Put all food in pest proof bins with lids. Discard any food that may be contaminated. 2. Thoroughly clean kitchen. Remove unneeded items. Keep all items at least 6 inches up off of floor. 3. Seal gap at back door. Check for gaps and holes and seal them to prevent pests from entering. 4. Monitor for pests. Place monitoring traps in areas recommended by licenced pest control. 5. Follow advice of a Licenced pest control expert. Contract required. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning of floor, shelves, washrooms is required. Corrective Action(s): Deep clean kitchens and washrooms and follow a written cleaning schedule. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No pest control plan in place. Corrective Action(s): Update your sanitation plan to include pest control procedures and a routine cleaning schedule. Violation Score: 1

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

Comments

Coolers - prep cooler and server cooler - good. Walk in cooler was on defrost - temperature came down to 4C/ 40F or colder. Keep temperature records. Hot holding - soup broth - see above. Recommend an ice wand to quickly cool large volumes of soup. Hot holding rice - >60C/ 140F. Defrosting frozen food in cooler - good. Produce - reviewed storage and washing of produce. Keep raw meat away from produce. Food safety training - one person on site states has current Food Safe Level 1 - Renew certificates prior to expiry dates. Food safety plan - keep on site and train staff/keep temperature records. Hand washing - liquid soap and paper towels available in kitchen but not at the same sink. **Keep liquid soap at designated hand sink. Sanitizing food contact surfaces and equipment - see above. Washroom hand sink - see above. Cleaning - see above. Pest control - see above. Sanitation plan /cleaning schedule - see above. Keep on site. Reviewed requirements with staff on site. Report to be emailed to operator.