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Hot Pho Vietnamese Noodle Soup & Grill Ltd.

100 - 22550 Dewdney Trunk Rd, Maple Ridge · Restaurant

Official record from Fraser Health →

Inspection summary

Hot Pho Vietnamese Noodle Soup & Grill Ltd. has been inspected 30 times by Fraser Health Authority since October 18, 2017. The most recent inspection, on June 23, 2026, recorded 2 infractions.

10 of 30 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 10 times across 9 separate inspections, most recently on February 2, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 7 separate inspections, most recently on June 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 23, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on June 23, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on June 3, 2024. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

30 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed on the guard to the meat slicer. The slicer was cleaned at time of inspection
      • Corrective Action(s): Ensure a flashlight is used to verify all hard to reach areas are accessed during cleaning
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation observed in the exhaust canopy
      • Corrective Action(s): Clean as directed.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled food product observed on back room shelving
      • Ice machine is due for cleaning
      • Corrective Action(s): Clean shelving to remove spilled food items.
      • Clean ice machine as discussed
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 fluorescent bulbs observed not working in one ceiling fixture
      • Stoppers missing at the 2 compartment sink
      • Back room shelving observed with paint wearing out
      • Corrective Action(s): Replace burned out bulbs
      • Purchase stoppers as discussed
      • Repaint or reline the back room shelving as discussed
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underside of shelving unit above food prep surface observed with food splatter build up
      • Corrective Action(s): Clean underside of shelving directly above food preparation surfaces daily
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Several fluorescent lights observed not working in one light fixture in the kitchen
      • Paint observed wearing off the shelving in the back room area
      • Paint observed wearing off shelving adjacent to the dishwasher
      • Small wood shelf adjacent to the dishwasher observed to be not sealed
      • Wall damage observed on wall adjacent to the meat slicer
      • Floor damaged in front of the dishwasher
      • Stoppers missing for the 2 compartment sink adjacent to the dishwasher
      • Corrective Action(s): Replace burned out bulbs as discused
      • Repaint shelving as discussed
      • Seal small wood shelf. This can be done by painting,
      • Repair wall
      • Repair damaged floor
      • Replace missing stoppers.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Premises has not paid their annual permit fee
      • Corrective Action(s): Operator contacted biiling and paid the permit fee at time of insection.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled food product observed on shelving and on floor below back room refrigeration equipment.
      • Microwave oven observed with food splatter inside
      • Corrective Action(s): Clean as discussed
      • Clean and sanitize the microwave oven daily
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispensers observed empty at both hand wash stations. These were replaced at time of inspection
      • Corrective Action(s): Monitor and replace towels when dispenser is empty as discussed
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled food observed inside bottom of sandwich prep cooler
      • Microwave oven requires cleaning due to food splatter build up
      • Substantial spiiled sugar observed on back room storage shelving
      • Exterior of back room containers observed with debris affixed
      • Corrective Action(s): Clean spilled food
      • Clean interior of microwave oven
      • Clean exterior of food storage containers and remove spilled food from back room shelving.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 chipped plated observed. These were removed and discarded.
      • Corrective Action(s): Ensure staff keep an eye for damaged plates and to remove them from service.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher initially tested at 0ppm chlorine in final rinse. Once new bottle of bleach was installed and inuit primed a final rinse concentration of 100ppm was achieved
      • Corrective Action(s): Rewash all utensils as discussed.
      • Violation Score: 25
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Operating permit is currently not valid as premises has not paid their annual permit fee
      • Corrective Action(s): Contact billng ASAP.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spilled food observed at bottem of back room upright freezer
      • Underside of lids on sandwich prep cooler observed with food splatter build up
      • Corrective Action(s): Clean spilled food as discussed
      • Clean underside of lids daily
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Plastic container filled with bean sprouts observed sitting in ice water slurry. This is a repeat violation from report on October 18, 2022.
      • Corrective Action(s): Plastic container was swapped for a metal container and contents placed into the metal container. ALWAYS use a metal container.
      • Ensure the water and ice level is high enough to substantailly surround the container sitting in the slurry.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris build up observed on shelving below the microwave oven.
      • Corrective Action(s): Clean food debris build up
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Plastic container sitting in ice water slurry observed with bean sprouts.
      • Corrective Action(s): Container was swapped with a metal container as plastic is an insulator. Always use metal containers and ensure the water and ice level is sufficient to substantially surround the container sitting in the slurry.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher observed to be dispensing 0ppm chlorine in final rinse
      • Corrective Action(s): Dishwasher is closed. Contact technician. Rewash and sanitize using the 3 compartment sink method all utensils ie plates, cutlery as instructed.
      • Violation Score: 25
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw PHF's observed thawing at room temperature. These were reocated to the cooler
      • Corrective Action(s): Always thaw either under running cold water, under refrigeration or using a microwave oven.
      • Violation Score: 5
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not dispensing any chlorine into final rinse. Air bubble observed in chlorine tubing which would not move even after priming the unit.
      • Cardboard observed being used on shelving.
      • Corrective Action(s): Dishwasher must be repaired before premises may reopen tomorrow. A follow up inspection will be conducted tomorrow morning to verify unit has been properly repaired.
      • Remove all cardboard. Cardboard never to be used for shelving.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer not present in the kitchen area. Operator required to have sanitizer to maintain equip/utensils/food contact surfaces in sanitary condition. Operator prepared a sanitizer solution at 100ppm Cl
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing sink had no papetowels to dry hands. Operator restocked the paper towel dispenser
      • Corrective Action(s):
  13. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's food safe certificate has expired
      • Corrective Action(s): The food safe course is available on line at foodsafe.ca. Ensure coverage is in place when in operation.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris observed on meat slicer
      • Corrective Action(s): Purchase a flashlight to verify cleaning has been done properly and ensure all staff have been trained on how to clean the meat slicer
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse sanitizer concentration observed to be 0ppm chlorine. Once bottle was switched and unit primed final rinse was observed to be 100ppm.
      • Corrective Action(s): Operator ordered to rewash everything as dishwasher monitoring logs were not being maintained. Chlorine test strips for monitoring are on site.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Underside of counter directly above the sandwich prep cooler obsrved with food splatter build up
      • Underside of lid to sandwich prep cooler observed with food splatter build up
      • Wall surfaces observed to be blackened in several locations.
      • Exhaust canopy grease diffusers observed with grease build up.
      • Convection oven observed with food splatter build up
      • Corrective Action(s): These surfaces are to be cleaned daily.
      • Clean wall surfaces.
      • Clean exhaust canopy grease diffusers
      • Clean convection oven
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cardboard observed being used on shelving
      • Wood shelving next to oven observed with peeling paint
      • Corrective Action(s): Remove all cardboard
      • Open grained wood surfaces must be properly sealed. This can be achieved by repainting.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's food safe certificate has expired. No staff on site at time of inspection holds a valid food safe certificate or equivalent.
      • Corrective Action(s): The food safe course is available on line at foodsafe.ca. Ensure coverage is in place when in operation
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Black mold growing on the interior surfaces of the preparation coolers
      • -preparation board contaminated with black mold
      • -rotting food covering meat slicer surfaces
      • -green algae coating ice maker interior surfaces
      • Corrective Action(s): clean and sanitize all surfaces
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: massive grease accumulations inside of the dishwasher, floating grease observed in the rinse cycle water
      • Corrective Action(s): raise the wash temperature (or hot water tank temperature) to ensure food debris are removed during the wash cycle
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: employee hand sink towel dispenser empty
      • Corrective Action(s): replace the towels
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: a large bus pan of fish observed defrosting at room temperature
      • Corrective Action(s): defrost potentially hazardous foods in the cooler or under running water
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -massive grease accumulations on the grill and floor
      • -exhaust hood decal expired 2020/08
      • -massive quantities of rotting food accumulations under the coolers
      • Corrective Action(s): clean the entire food premise to remove debris
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -numerous light fixtures are burnt out or missing
      • -preparation cooler seals are torn, ice blocks on the door
      • Corrective Action(s): replace the light bulbs, replace the door seals
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): a large pot of soup stock was left on the stove overnight with the burner turned off
      • Corrective Action(s): cool cooked foods in the refrigerator
      • Violation Score: 25
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): fresh sprouts held at ambient temperature in a bus pan, food temperature 14C
      • Corrective Action(s): store the sprouts on crushed ice to maintain an internal temperature of 4C or lower
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -in service utensils (rice scoop) stored in a water bath at ambient temperature, water bath 16C
      • -spilled foods and sauces observed on the cooler interior surfaces
      • Corrective Action(s): -store in use utensils on crushed ice, discard the water bath immediately
      • -discussed FHA Infoshare " storage of in use utensils"
      • -clean and sanitize the coolers
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -the kitchen is absolutely filthy; spilled rotting foods, garbage, lost utensils observed under shelves and behind the freezers
      • -in general every surface is coated with foods or sauces and is sticky to the touch
      • Corrective Action(s): clean the entire food premise to remove debris
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): a large bucket of vermicelli noodles was stored at room temperature, food temperature 16C
      • Corrective Action(s): -store potentially hazardous foods at 4C or lower
      • -food handler placed crushed ice in the bucket during inspection
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -dishwasher detergent dispenser empty, machine in alarm during inspection
      • -grease and food debris coating the dishwasher interior surfaces
      • Corrective Action(s): replace the dishwasher detergent immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): kitchen hand sink towel dispenser empty
      • Corrective Action(s): replace the towels
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: -exhaust hood decal has expired, grease dripping on to the walls and grill
      • -several kitchen light fixtures are missing light bulbs
      • Corrective Action(s): -clean the exhaust hood
      • -replace the light bulbs
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: food handler has not completed Food Safe Level 1
      • Corrective Action(s): complete the course by June 13th, 2019
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: operating permit is not valid, permit fee not paid
      • Corrective Action(s): remit payment of $250 to Fraser Health then request a follow up inspection
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature at two of the coolers were 8-9C. Operator says that the temperature is turned up for overnight. Temperature were turned down by the operator. Temperature down to 3C.
      • Corrective Action(s): Cooler temperatures must NEVER be turned up. Potentially hazardous foods must be maintained at less than or equal to 4 degrees Celsius to prevent the growth of foodborne pathogens that can make customers sick.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation #1: No chlorine bleach sanitizer present at low-temperature dishwasher. No chlorine bleach test strips on site. Operator called EcoLab representative - will arrive tomorrow morning. Operator may continue to operate by washing dishes in dishwasher and sanitizing by hand in 2-compartment sink - Dishware to soak for 2 minutes in 100 ppm bleach sanitizer solution (1/2 teaspoon of bleach per Litre of water). Operator must obtain bleach test strips and test dishwasher with bleach sanitizer strips daily.
      • Observation #2: No chlorine bleach sanitizer present in sanitizer buckets for wiping cloths. Operator mixed up new bleach solution - 100 ppm. Solution must be changed every 2 hours or sooner to maintain the correct concentration/strength
      • Observation #2: Spoons for rice kept in room temperature water. Corrected during inspection. In-use utensils must be kept in ice water (</= 4C) and the utensils must be washed and sanitized every 4 hours. The water must also be changed </= 4hours to maintains the correct temperature.
      • Corrective Action(s):
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Observation #1: Daily temperature records for coolers and freezers are not maintained. One cooler thermometer found to be broken. [Date to be corrected by: immediately]
      • Observation #2: No chlorine test strips on site for bleach sanitizer and low-temperature dishwasher. No daily chlorine sanitizer records kept for dishwasher. [Date to be corrected by: immediately]
      • Corrective Action(s):
      • Corrective Action #1: Begin recording cooler and freezer temperatures daily. Replace broken cooler thermometers.
      • Corrective Action #2: Obtain chlorine test strips. Begin recording chlorine sanitizer concentration dishwasher daily.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): bulk quantities of soup cooling at room temperature
      • Corrective Action(s): cool cook foods rapidly, use an ice bath or an ice wand
      • Violation Score: 25
  28. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: bean sprouts held at ambient temperature, food measured to be 17C
      • -kitchen preparation cooler set to 12C (air temperature), 9C (food temperature)
      • Corrective Action(s): store bean sprouts on crushed ice, never at room temperature
      • -remove the preparation cooler from service, complete repairs to hold foods at 4C or lower
      • -hand delivered Health Canada "Sprouts" food safety bulletin
      • Violation Score: 25
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: temperature records not available
      • Corrective Action(s): maintain daily records of refrigerator temperatures
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: food debris, grease and garbage under the grill
      • -food debris on all interior surfaces of the coolers
      • Corrective Action(s): clean the coolers and floors to remove debris
      • Violation Score: 9
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: dried food debris on the meat slicer blade guard and sharpener cover
      • Corrective Action(s): clean and sanitize the meat slicer every 4 hours when in continuous use
      • -post cleaning and sanitizing instructions by the meat slicer
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): grease accumulation on dishwasher racks and the machine interior surfaces
      • -inlet water temperature set to 40C, the dishwasher data plate requires a 60C minimum inlet temperature
      • Corrective Action(s): adjust the hot water tank to provide a 60C inlet water temperature
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: grease and debris behind the grill, in coolers
      • Corrective Action(s): clean the entire food premise to remove debris
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: espresso drain connected to a bucket
      • -hot water tank relief valve leaking
      • Corrective Action(s): connect the drain to sanitary sewer
      • -replace or repair the relief valve
      • Violation Score: 3

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