Pho Hao

**CORRECTED**, 1. Observed bucket of raw pork thawing under cold running water in the 2-compartment sink. The Operator did not have a cleaning and sanitizing procedure in place for between thawing and dishwashing. Cleaning and sanitizing procedure discussed during inspection. , , 2. No prepared bleach sanitizer for cloths or spray bottle. 100ppm bleach sanitizer made during the inspection. , , COMPLETE THE FOLLOWING:, 1. Sink must be cleaned with soap and water, then rinsed, and sprayed with 100ppm bleach sanitizer., 2. A 100ppm bleach sanitizer must always be available when food preparation is happening., 3. Buy a spray bottle for bleach sanitizer.

**CORRECTED**, 1. The Operator stated buckets of rice noodles were being filled using a hose that was connected to the mop sink. Operator informed that the mop sink cannot be used for food preparation.

1. Back kitchen: , Old food debris observed on the back of the meat slicer. , , 2. Front cooking area: , - Bag of ice stored inside a bucket of water and fresh bean sprouts. , - Ice pack stored in bucket of fresh lettuce and water. , , COMPLETE THE FOLLOWING:, 1. The meat slicer needs to be cleaned more thoroughly and then sanitized., 2. Store buckets of lettuce and bean sprouts in ice.

1. No probe thermometer for checking food temperatures., , COMPLETE THE FOLLOWING:, 1. Purchase a probe thermometer for checking food temperatures.

1. Back kitchen: , No soap in dispenser at the handwash sink., , 2. Back kitchen: , Paper towel not stored in a holder/dispenser at the handwash sink., , 3. Women's washroom: , Paper towel not stored in a holder/dispenser, , 4. Men's washroom", Paper towel not stored in a holder/dispenser. , , COMPLETE THE FOLLOWING:, 1. Soap and paper towel must always be available at the handwash sink to promote proper handwashing., 2. Paper towel must be stored in a holder to protect the roll from contamination when drying hands.

**CORRECTED**, 1. Back kitchen: , Food containers stored in front of handwash sink. Items removed so hand sink was easy to access., , 2. Women's washroom:, No soap in the dispenser. Soap replaced during inspection.

**CORRECTED**, 1. Back kitchen: , Ant insecticide spray stored on food container lids that are no longer being used. Spray removed. , **Insecticide must be stored outside of the kitchen., , 2. Back kitchen: , Bowl on cut broccoli stored on top of broccoli in walk in cooler. Bowl removed and stored on shelf in cooler.

1. Walk-in cooler:, Black covers used to cover corrugated plastic on shelves. Covers were visibly dirty. , , 2. Front cooking area: , Cardboard being used on shelves and was visibly dirty., , 3. Front area:, Clean glasses and pitchers stored on dirtied yellow cloths. , , COMPLETE THE FOLLOWING:, 1. Do not use the black plastic covers and corrugated plastic to store food, as they are not easy to clean. The surface must be smooth, non-absorbent and easy to clean., 2. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean., 3. Do not use cloths as drying surface for drinkware.

1. The back door strip on the side of the door is in disrepair, and light visible between the two back doors. , , COMPLETE THE FOLLOWING:, 1. Replace door strip to close gaps and prevent entry of pests into the food establishment.

**CORRECTED**, 1. Bleach and soap mixed in blue spray bottle. Mixture discarded and a 100ppm bleach sanitizer was made during the inspection. , *Do not mix bleach and soap together as it can produce harmful gases.

1. Back kitchen: , The lids for the white dry ingredient bins were dirty. , , COMPLETE THE FOLLOWING:, 1. Clean the lids.

1. Front cooking area:, a. Dust on ceiling., b. Dust on walls in front cooking area., , 2. Back kitchen:, Dust on ceiling and wall beside the walk-in freezer., , 3. Utility room: , Food containers and dishes stored in the room with the hot water tank. Room was cluttered and not easy to clean., , 4. Back kitchen: , Buildup of food debris on the floor in hard-to-reach areas under the cooking equipment. , , 5. Back kitchen: , Leftover food debris on mixers and counters in the bubble tea preparation area., , COMPLETE THE FOLLOWING:, 1. Clean areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition, and to prevent attracting pests into the facility., 2. Develop a daily, weekly and monthly cleaning checklist., 3. Remove any items that are no longer needed for the operation of the food establishment so there is less clutter.

Uncovered food in the walk-in cooler. All food must covered while stored in the walk-in cooler, 2. Bags of meat stored on the floor in the walk in freezer. Food must be stored 15 cm above the floor

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

The corner of the wall next to the mop sink is still in need of repair. Repair/refinish the corner next to the mop sink.

The cover of the ceiling light above the dishwashing area had cracks and was broken; please fix or replace.

The floor of the walk-in freezer has to be scrubbed and cleaned. Also wash the walls.

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - General floors of the kitchen, - The walls and baseboards of the kitchen, - The walls and baseboards of the walk-in cooler and freezer, - The doors of the walk-in cooler and the freezer, - The ceiling above the food preparation areas, - The surfaces of the food prep table, - The shelving units had dirt accumulation, - The cooking equipment were dirty including the side and top surfaces, **PLEASE CLEAN THE AFOREMENTIONED AREAS.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

Food items, such as raw carrots and onions, were stored on the floor. The carrots and onions were stored in porous net-like bag. Store all food above the floor (at least 6-inches off the floor). Ensure to also store all food in proper containers.

A hammer was placed directly above raw ginger and raw onion; do not place non-food items with food.

Raw meat was being thawed in room temperature. The internal temperature of the raw meat was measured at 2°C. The operator was told not to thaw in room temp and follow the proper thawing procedures (instructions provided on site during the inspection).

Noodles were soaked in water and stored in room temp. The inspector informed the operator that noodles soaked in water must be temperature controlled and must be stored in a cooler at or below 4°C.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 10-ppm chlorine concentration. The maximum temperature that the dishwasher reached was 56°C. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

A washing machine was being used in the kitchen to wash cleaning cloths; the washing machine was directly adjacent to the food prep tables alongside food and utensils. The inspector informed the operator to remove the washing machine and place it in a location away from food handling and food preparation areas to prevent cross contamination of food-contact surfaces and food items.

There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use., **OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

The utility closet did not have a door. Please install a door to the utility closet.

The Food Handling Permit was not displayed. The permit displayed was expired and was from the previous owner. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately to obtain one., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

The corner of the wall next to the mop sink is still in need of repair. Repair/refinish the corner next to the mop sink.

The door to the staff room was broken with holes; please replace the door.

The chest cooler door was dirty and had peeling paint. Please clean and repaint the chest cooler door to ensure that it remains smooth and easily cleanable.

The cover of the ceiling light above the dishwashing area had cracks and was broken; please fix or replace.

Several plastic strainers were broken. The inspector informed the operator to discard any broken equipment, such as plastic strainers. Please ensure that all equipment in the kitchen is properly maintained.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - General floors of the kitchen, - The walls and baseboards of the kitchen, - The walls and baseboards of the walk-in cooler and freezer, - The doors of the walk-in cooler and the freezer, - The ceiling above the food preparation areas, - The surfaces of the food prep table, - The shelving units had dirt accumulation, - The cooking equipment were dirty including the side and top surfaces, **PLEASE CLEAN THE AFOREMENTIONED AREAS.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.