Pho 99 Vietnamese Noodle House (New Westminster)
1190 8th Ave, New Westminster · Restaurant
7 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Noted foods being double-stacked in the prep cooler.
- Corrective Action(s): Do not double stack pans. Food temperature won't be maintained at 4 degC or below.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on the counters in the kitchen. This is a repeat infraction.
- Corrective Action(s): Always store wiping cloths in a sanitizer solution.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Cooked pearls are not time stamped.
- Corrective Action(s): Pearls can be kept at room temperature for a max. of 4 hrs after which they must be discarded. Start time stamping the pearls.
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: Temperature log is not being maintained. The last month it was recorded was back in March.
- Corrective Action(s): Start maintaining your temperature log daily.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: A thorough cleaning is required. There's grease build up on the baffles of the exhaust hood, under the cooking equipment. The cooler/freezer doors have food debris, the floor under shelving and around equipment need cleaning. Items noted being stored directly on the floor e.g. bucket of prawns, onions, etc.
- Corrective Action(s): Get the cleaning issues addressed. Store foods at least 6" above the floor.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the staff on duty had Foodsafe level 1 or equivalent certification.
- Corrective Action(s): In operator's absence, at least one staff on duty must be certified.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some food debris still noted under the upright coolers and freezers, as well as under the green wire racks behind the hot area prep cooler.
- Corrective Action(s): Ensure that these areas are cleaned more thoroughly on a regular basis.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution in the kitchen is covered with a lid and staff keep wiping clothes on the countertops, without leaving them in the sanitizer solution
- Corrective Action(s): Ensure that wiping clothes are stored in the sanitizer solution when not in use.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: observed kitchen staff member wash single use gloves with liquid soap between tasks, at the dishwashing sink
- Corrective Action(s): Ensure that staff are not re-using gloves. Once gloves become soiled, discard them, wash hands at a dedicated handsink, and put on a new pair of gloves.
- Failure to follow proper glove use procedures will result in correction orders limiting or prohibiting the use of gloves in the facility.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris and/or grease build up observed in the following areas:
- -in containers holding lids and various cooking equipment in the back of house
- -on scales stored in the back of house
- -under shelves and counter tops in the back of house
- -under the prep cooler and surrounding racks in the kitchen
- -around the deep fryers in the kitchen
- -under the upright cooler units
- -on the bar area walls
- Corrective Action(s): Conduct a deep clean of the facility with particular attention to the above noted areas.
- Ensure that the above noted areas are cleaned on a more frequent basis.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: 2 issues:
- -Barrier between handsink and food utensils was missing. Shelf holding bowls and plates are next to handsink and not protected from splash
- -ice scoop was stored on top of the ice machine
- Corrective Action(s): Install a smooth, easy to clean, non-absorbent barrier between the handsink and the shelf. due 1 week
- Ensure that the ice scoop is stored in a sanitary manner by keeping it in a dedicated container
- Violation Score: 3
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation: 1 can of hoison sauce in the bar area was opened and left in the cupboard
- Corrective Action(s): Once cans are opened, transfer contents to a clean, food-grade container
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Mechanical slicer was being cleaned at the time of inspection, only using hot water and soap
- Corrective Action(s): Ensure that the slicer is cleaned and SANITIZED using 100 ppm chlorine bleach solution
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed staff member washing their disposable gloves between tasks and handling food.
- Corrective Action(s): Do not wash disposable gloves. Ensure that gloves are discarded when soiled or between tasks.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris build up noted in the following areas:
- -on the sides of the deep fryer
- -in the bar area garbage cupboard
- -around the microwave
- -between the prep cooler top doors
- Corrective Action(s): Clean the above noted areas on a more frequent basis
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 3X tubs of pho soup found to be 18C to 20C internal. Products had been cooling in the upright cooler for 16 hours.
- Corrective Action(s): discarded. All potentially hazardous food must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours.
- Operator to purchase new ice wand and to use ice baths in the back of house sink to cool foods quickly
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Observed 1 staff member rinse a food bowl used for food prep and store it in the clean dish area.
- Corrective Action(s): Operator must re-train staff to ensure that all food contact surfaces are washed, rinsed, and sanitized after use
- Violation Score: 5
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
- Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available at the time of inspection. Observed raw meat on wiping cloths at the hot cooking area prep cooler top
- Corrective Action(s): Operator must make surface sanitizer bleach water daily. Mix 1 tsp bleach with 1 L of water. Must be used throughout the day on work surfaces
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Central handsink did not have liquid soap at the time of inspection. Staff were also using this sink for defrosting shrimp.
- Corrective Action(s): Handsink must only be used for washing hands. Handsink must be stocked with liquid soap, paper towels, and hot/cold running water.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: General food storage practices were not satisfactory:
- -lids were not fitted over various containers
- -raw meat was stored on top of ready to eat foods
- -bowls of raw meat stored on top of open buckets of sauce
- Corrective Action(s): Operator must organize cooler units and ensure that all raw meats are stored below ready to eat foods.
- Ensure that all foods are covered with properly fitting lids or wrap covers.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food and/or debris build up noted in the following areas:
- -behind the chest freezers
- -on the shelves and around the doors of the cooler and freezer units
- -on the walls of the ice machine inside
- -under the microwaves
- -on the walls and equipment around the central food prep counter top
- Corrective Action(s): Conduct a deep clean of the facility and ensure that this is done on a more frequent basis.
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]