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Pho 777 Restaurant

15230 Russell Ave, White Rock · Restaurant

19 inspections

  1. Follow-Up Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Big container of raw meat observed defrosting at room temperature. Operator state they take out from the freezer in the morning and put it back into the cooler at the end of the day so it is done defrosting for the next day.
      • Corrective Action(s): Do not leave frozen items to defrost at room temperture. Container of meat observed still frozen solid.
      • Max defrosting time due to size of bucket is 4hours at room temperature. Before the bucket must be returned to the cooler.
      • This is to prevent the surface getting too warm. Please plan ahead and start defrosting meats earlier.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff wiping food contact surfaces with wet towel, they say they only use water.
      • Corrective Action(s): Educated staff. Surface sanitizer MUST be used.
      • Please ensure both kitchen and back prep area also have surface sanitizer. Whether it is in a bucket or in spray bottle.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have mold/mildew growth on the sides of the ice compartment.
      • 2. Double stacking of containers observed without lid on the bottom container. Bottom of the top container touching food below.
      • 3. Scoops stored in a way that the handles touch the food
      • Corrective Action(s): 1. Please ensure ice machine is emptied, deep cleaned, and sanitized. Please ensure sanitizer is used and first batch of ice is discarded.
      • 2. Please ensure all containers have lids on before stacking other containers on top. Protect food from contamination by putting on lids or covers.
      • 3. Please wash and sanitize all the scoops. Please ensure scoops are stored in a way that handles do not touch the food.
      • To be completed by: Tomorrow.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed to have excessive grease accumulation.
      • 2. Under and behind the cookline observed to have grease accumulation.
      • 3. Exterior surfaces of cooking equipment like stove and friers observed to have grease accumulation
      • 4. Food debris observed under shelving especially by the storage areas.
      • 5. High touch surfaces (cooler/freezer handles/doors and paper towel dispensers) observed to be sticky.
      • 6. Big containers of broth/sauces observed to be sticky.
      • Corrective Action(s): Please deep clean facility.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use take out container observed being washed in the dishwasher.
      • Corrective Action(s): DO NOT reuse single use items.
      • DISCARD after use or if contaminated.
      • Throw away all used or contaminated single use items immediately.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not available to sanitize food contact surfaces in the kitchen at the time of inspection. Bleach was only available in undiluted form.
      • Corrective Action(s): Staff was instructed to make bleach sanitizer solution following the correct dilution (1/2 tsp of bleach per L of water). Ensure bleach is available spray bottle or sanitizer bucket at all times to facilitate proper sanitation.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scoop stored in ice machine. Operator moved ice scoop to a clean surface outside the ice machine. 2. Cooked meats inside the undercounter coolers not covered. Operator put covers on them.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler used to store fish sauce and pop measured at 9C. No potentially hazardous foods stored in the cooler at the time of inspection.
      • Corrective Action(s): Adjust cooler to 4C or below if used for refrigerating potentially hazardous foods. Date to be corrected by: Immediately
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer registered at 1000 ppm chlorine.
      • 2. Slicer not sanitized between uses or after use.
      • Corrective Action(s): 1. Sanitizer must be 100-200 ppm chlorine. Only 1/2 tsp of domestic (5%) bleach is required per litre of water.
      • 2. Slicer must be sanitized between uses and after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice machine.
      • Corrective Action(s): Do not store ice scoop in ice machine.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Water is not being changed every 30 minutes when water is being used to thaw meats.
      • Corrective Action(s): Change water every 30 minutes when using water to thaw foods.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build of grease and food debris seen between and behind equipment.
      • Corrective Action(s): Clean all surfaces so that they are visibly clean and free of grease and food debris.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer registered >200 ppm for chlorine.
      • Corrective Action(s): Ensure chlorine bleach solution used for surface sanitizing is between 100-200 ppm. Operator made a fresh solution at the time of inspection. Ensure sanitizer is readily available in the kitchen area.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up food debris around, behind, and underneath equipment.
      • Corrective Action(s): Ensure all areas of the establishment are kept in a clean condition. Increase frequency of cleaning.
      • Correct by Feb 10, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 compartment sink in back prep area has a leak.
      • Corrective Action(s): Repair leak as soon as possible.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Hot pho broth placed in plastic pails - broth is not being actively cooled
      • Corrective Action(s): Follow proper methods of cooling as previously discussed. Use an ice water bath, ice wands, or add ice to the food. This is a repeat violation.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No paper towel at the designated handwashing sink.
      • Corrective Action(s): Place paper towel in a dispenser near the designated handwashing sink.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pails of pho broth thawing on floor at room temperature.
      • Corrective Action(s): Foods must be thawed in cooler, in cold water, microwave (followed by cooking/reheating), or as part of the cook step. Do not thaw foods at room temperature. This is a repeat violation. Failure to comply may result in further enforcement action.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Splashguard at the 3 compartment sink coated with a large thick layer of black mold.
      • Corrective Action(s): Remove mold by cleaning and sanitizing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of domestic cooler at 10 C. This is a repeat violation.
      • Internal temperature of meats was <4 C, cooked ham was 20 C (staff stated it was cooked about 2 hours ago).
      • Corrective Action(s): Service cooler so that it is able to hold a temperature of 4 C at all times. Do not use until then. Relocate potentially hazardous foods to a working cooler.
      • This is a repeat violation. Failure to comply may result in further enforcement action.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer present in domestic cooler.
      • Corrective Action(s): All coolers must be equipped with working thermometers. Thermometer must be inside the cooler.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large plastic pails of soup left on the floor to cool. Temperature registered at around 60-70 C. Foods were not being actively and properly cooled to bring down to safe temperatures.
      • Corrective Action(s): All hot potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours, and then 20 C to 4 C within 4 hours. Use techniques such as shallow pans/containers, ice as an ingredient, ice wand, or ice water bath to properly cool foods. Foods must be monitored to ensure cooling techniques are effective.
      • Staff corrected this by placing all pails n an ice water bath in the prep sink.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mini beverage cooler registered at 9.2 C. This cooler is used to store bean sprouts.
      • Corrective Action(s): Do not store sprouts in this cooler unless a temperature of 4 C can be maintained. Re-locate beans sprouts to a cooler that is 4 C or below.
      • This cooler can be used for pop cans only.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Buckets of soup and meats thawing at room temperature.
      • Corrective Action(s): Do not thaw (defrost) food at room temperature. Thaw foods in the cooler, under cold running water, in the microwave (cook right after) or thaw as part of cook step.
      • All foods were still frozen. Meat was relocated to walk-in cooler. Operator was instructed to move pails of soup into walk-in cooler immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls are dirty with old food splatter. Dust/debris behind and underneath equipment. Inside of ice machine dirty with coffee stains.
      • Corrective Action(s): Ensure all areas of the premise are kept in a clean condition. Focus cleaning efforts on underneath and behind equipment.
      • Correct by June 21, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature of domestic white fridge registered at 8.7 C. This cooler was being used to hold some frozen foods and some foods that had just been cooked (temperature of chicken and pork registered between 35-40 C). Temperature of fridge was taken again at the end of the inspection and it registered at 8.2 C.
      • Corrective Action(s): Only use this cooler once it can hold and maintain a temperature of 4 C. Check again in one hour.
      • Operator was instructed to relocate cold food into another working cooler.
      • Do not place food that is > 20 C into this cooler as it raises the air temperature of this cooler. Use effective cooling methods to cool foods before placing them in the cooler.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat in walk-in freezer stored without any packaging/container. This is a repeat violation.
      • Corrective Action(s): Foods must be protected from contamination at all times. Do not store foods without any packaging or without them being in a container.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two containers of potentially hazardous foods (meats) thawing on the counter at room temperature.
      • Corrective Action(s): Meat was relocated to walk-in cooler.
      • Thaw food in a safe way:
      • - Move frozen food into the refrigerator to thaw slowly
      • - Place frozen food in it's original package or in a clean container under cold running water
      • - Never leave frozen food on the counter at room temperature.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large plastic containers (four) of broth left on the floor to cool. Temperature registered at around 50 - 60 C. Foods were not being actively and properly cooled to bring down to safe temperatures.
      • Corrective Action(s): All hot potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours, and then 20 C to 4 C within 4 hours. Use techniques such as shallow containers, ice as an ingredient, ice wand, or ice water bath to properly cool foods. Foods must be monitored to ensure cooling techniques are effective.
      • Staff corrected this by placing all four containers in an ice water bath.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic fridge and two door undercounter cooler that were being used for the storage of potentially hazardous foods (meats) both had an ambient air temperature of around 15 C. According to the operator, the circuit breaker tripped at 130 pm (inspection time was 3 pm) and that these two units did not turn back on.
      • Corrective Action(s): All potentially hazardous foods were re-located to a working unit at the time of inspection. Do not use these cold storage units until they are able to maintain a temperature of 4 C or below.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Large piece of meat in freezer stored without any plastic wrap and not in a container.
      • 2. Foods without lids stacked on top of one another.
      • 3. Trays of eggs stored on top of lettuce.
      • 4. Food containers stored directly on the floor.
      • Corrective Action(s): 1. Meat was wrapped with plastic wrap at the time of inspection.
      • 2. Cover all foods with a proper fitting lid. Do not stack uncovered containers of food on top of one another. Ensure foods are always protected by using food grade wraps or containers and lids.
      • 3, Do not store potentially hazardous foods such as raw meats/chicken/eggs on top of ready to eat foods such as produce.
      • 4. Store food six inches off the floor.
      • Correct all of the above items immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris/oils/dirt throughout premise.
      • Corrective Action(s): Clean (degrease) and sanitize all food contact surfaces, walls and floors. Keep in a sanitary condition. Correct by August 20, 2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic fridge and adjacent two door under counter cooler ambient air temperature around 15 C.
      • Corrective Action(s): Service cold units so they are able to maintain a temperature of 4 C or less at all times. Correct immediately. Do not use units until they have been serviced.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all refrigeration units were equipped with thermometers.
      • Corrective Action(s): Ensure all refrigeration units have accurate thermometers. Check temperatures daily and record. Have logs available for review.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop stored in the ice inside the ice maker.
      • Corrective Action(s): Store scoop out of the ice or inside a clean container in the ice maker.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two pots containing broths stored on the stove were 38-55C ( 100-130F). The elements were turned off.
      • Corrective Action(s): Keep broth hot at safe temperature of 60C/140F or above at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large cuts of raw beef being stored on a counter right next to where heads of lettuce were being cut up.
      • Corrective Action(s): Do not store or handle ready to eat foods such as lettuce next to raw meats.
      • Violation Score: 15
  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No soap in staff washroom or at the three compartment sink area of the back prep area. The sinks were filled with buckets of soup stock making it unavailable for handwashing. The room was being used for food preparation at the time of the inspection.
      • Corrective Action(s): Ensure handwashing supplies are available and one of the sink is empty so that it is accessible for washing hands.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Exposed frozen raw meat was thawing in a bucket outside the walkin freezer.
      • Corrective Action(s): Protect food from contamination while thawing. Thaw safely inside the cooler.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One pail of stock was left out overnight for cooling. The content has been discarded.
      • Corrective Action(s): Ensure that hot foods such as stock is cooled rapidly and kept refrigerated( cool from 60C- 21C in 4hrs and then to 4C in 2hrs).
      • Violation Score: 5