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All About Pho (Langley)

C - 22372 Fraser Hwy, Langley · Restaurant

6 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottle measured greater than 500 ppm.
      • Corrective Action(s): Dilute sanitizer to 200 ppm. Follow manufacturer's instructions when preparing sanitizer. Obtain quat test strips to verify concentration (must be 200 ppm).
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles kept in unplugged rice cooker with lid closed measured approximately 33°C. Operator had unplugged rice cooker to cool the noodles.
      • Corrective Action(s): Cool noodles by transferring to a different container such as a metal insert and putting it in a cooler. Proper cooling cannot be done in a rice cooker with lid closed as there is still residual heat.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles were stored in rice cooker measuring approximately 40°C. Rice cooker was plugged in and set to keep warm, but the lid was not fully closed.
      • Corrective Action(s): Reheat rice noodles to to 74°C before returning it to the rice cooker for hot holding or discard them.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden handle on large strainer appears to be deteriorating. Strainer is designed in a way so the wood handle touches food whenever used.
      • Corrective Action(s): Discontinue the use of this strainer and replace it. Ensure all food contact surfaces are constructed of a material that is durable, non-porous, and easy to clean. Correct as soon as possible.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice noodles observed inside a rice cooker that is turned off and with lid closed. Temperature measured approximately 40°C.
      • Corrective Action(s): Move noodles to a separate container and keep in walk-in cooler. Leave container uncovered so cooling can be done quicker. Cover the container afterwards to protect it from contamination.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several perishable food items (plate of chicken, chopped onions, peanut sauce, etc) were kept above the insert line at the prep cooler. Measured approximately 10°C.
      • Corrective Action(s): Move these food items under the insert line or in the bottom compartment of the prep cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Quat sanitizer was measured to be much greater than 400 ppm. Manufacturer's instructions indicate 150 ppm to be correct concentration.
      • 2. Scoops in the bulk food bins are stored so the handles are in direct contact with food.
      • Corrective Action(s): 1. Dilute or prepare fresh Quat sanitizer as per manufacturer's instructions. Obtain test strips to verify concentration.
      • 2. Store scoops upright or in a dedicated container outside of the bins so the handles are not in direct contact with food.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup and stews are cooled in the sink using ice bath, great job.
      • Operator uncertain when to move these to the cooler. Quantity of stews/soups cannot reach 4C in ice bath in a safe amount of time.
      • Corrective Action(s): Use methods discussed to ensure soup/stews follow safe cooling or propose an alternative method of choice that is safe (add this to your food safety plan).
      • 60C to 20C in 2hrs, 20C to 4C in 4hrs. The last 4hrs should be in the cooler.
      • Ensure to divide the soup in to smaller portions within the 2hrs.
      • Recommend using probe thermometer.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front sink used for hand washing does not have adequate supply of paper towels in dispenser.
      • Corrective Action(s): Operator supplied paper towels. Thank you.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions