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Pho Den Kingsway

120 - 6401 Kingsway, Burnaby · Restaurant

11 inspections

  1. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Manager indicated chili oil on site was lab tested when restaurant first opened but there is no lab result on site to verify that the chili oil is shelf stable.
      • Corrective Action(s): Get your chili oil lab tested: the result must show Water Activity (Aw) < 0.85 in order for it to be shelf stable and left out at room temperature. Otherwise, it must be kept refrigerated.
      • Correct by: Today
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Liquid soap for both handwash stations in kitchen were in squeeze bottles instead of pump soap bottles/dispensers
      • Corrective Action(s): Replace squeeze bottles with pump soap so staff can properly wash hands with soap.
      • Correct by: Today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice left in two rice cookers over night, both were at 20 deg C
      • Corrective Action(s): Rice discarded. Do not leave any rice in the rice cooker overnight, discard any leftover rice at end of day
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Handwashing station beside stoves/cooking area had no soap available
      • 2) Handwashing station beside rice cookers had no soap (soap bottle empty) AND no paper towels in dispenser
      • Corrective Action(s): Refill soap and BOTH stations and place paper towels in the dispenser.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed along window sill by the back door, showed this to staff member on site
      • Corrective Action(s): 1) Remove droppings and clean area with bleach
      • 2) Send copy of latest pest control report to EHO
      • Violation Score: 9
  5. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT VIOLATION Rice scoops and other kitchen utensils kept in warm water bath (20C)
      • 2) Personal items (phone) observed on food contact surfaces in both front area and the back kitchen.
      • Corrective Action(s): 1) Operator relocated all utensils to dishwasher at the time of inspection. Ensure to keep utensils in ICE WATER BATH or DRY conditions.
      • 2) DO NOT keep personal items on top of food contact surfaces
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust and grease build up observed on ceiling panels between the two vents in the main kitchen
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area.
      • Date To Be Corrected: Aug 23rd
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bean sprouts in sink with water measured to be at 20C
      • 2) Multiple inserts kept on top of inserts
      • 3) Sliced vegetables in the prep cooler facing the back entrance measured to be at 9C.
      • Corrective Action(s): 1) Operator removed all bean sprouts into working cooler at the time of inspection
      • 2) DO NOT STACK INSERTS ONTOP OF OTHER INSERTS.
      • 3) Operator relocated all potentially hazardous food to a working cooler at the time of inspection
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoop kept in warm water measuring at 24C
      • 2) Kitchen utensils kept directly under paper towel dispenser
      • 3) Fan guard in walk in cooler observed to have dust build up
      • Corrective Action(s): 1) Ensure rice scoop is kept in either DRY CONDITION or ICE WATER BATH
      • 2) Do not keep any utensils directly below paper towel dispenser to prevent potential contamination
      • 3) Clean and sanitize area
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed between fryer and gas ranger hoods.
      • Corrective Action(s): Ensure to clean and sanitize above mentioned area
      • Date To Be Corrected: Immediately
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler facing the back door measured to be at 9C
      • Corrective Action(s): DO NOT USE cooler until it has been repaired/replaced so that it is able to maintain 4C or lower at all times
      • Date To Be Corrected: Aug 26th
      • Violation Score: 9
  7. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Three metal containers with cooked meats (chicken,beef) stored at 22-27C in the hot holding unit. The temperature setting appeared to be set at low. Repeat violation.
      • Corrective Action(s): Discard the foods noted above. All cooked meats must be stored at >60C inside the hot holding unit.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen meat in container being thawed inside the prep sink at room temperature. Repeat violation.
      • Corrective Action(s): Thaw frozen meats inside the cooler at < or = 4C.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken and beef stored at 26-27C in large plastic bins. The staff stated that he cooked the meats more than 2 hours ago.
      • Corrective Action(s): Discard the meats. Store cooked meats inside coolers at < or = 4C or in warmers at > or = 60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid hand soap in the middle handwashing station in the kitchen. It was also blocked by a large garbage bin.
      • Corrective Action(s): Staff provided liquid hand soap and removed the garbage bin.
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Expired decal on the Operating Permit.
      • Corrective Action(s): Ensure to post a valid decal on the Operating Permit.
      • Violation Score: 1
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Two large frozen meats being thawed at room temperature.
      • Corrective Action(s): Proper thawing methods include:
      • - inside cooler at < or = 4C
      • - under cold running water
      • - in ice water or cold water changed routinely.
      • Never thaw frozen meats at room temperature due to potential temperature abuse.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken latch on the door of the walk in cooler.
      • Corrective Action(s): Secure the latch.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAFE trained staff on duty.
      • Corrective Action(s): Ensure there is at min one FOODSAFE trained staff on duty. Recommend one additional kitchen staff to obtain FOODSAFE level 1 or equivalent.
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Open bag of sugar in dry storage area.
      • Corrective Action(s): Once bulk food bags are opened place in rodent proof containers
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observed single-use bowls being dishwashed -a second washer tray was being placed on top of the dishware so the bowls are secure
      • Corrective Action(s): Do not re-use single use container and utensils, they are not dishwash safe and will deteriorate through repeated use. Use your dishwash containers/ware/utensils for this purpose
      • Do not double stray wash trays -the washer spray should directly hit the ware for adequate washing
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: An Ice Cream Maker has been installed at the bar -not as per approved plans
      • Corrective Action(s): Submit the Manufacturer Specifications -the unit should be commercial and meet NSF or equivalent standards
      • **always submit specifications on new equipment (unless upgrades of existing equipment) or structural changes before installing
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris between the blades in it's clean state as per operator
      • Corrective Action(s): The meat slicer must be thoroughly cleaned and sanitized between uses. There must be no visible food particles present that may contaminate freshly cut foods (as per sign posted)
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two designated handwash sinks in the kitchen are deficient:
      • -both do not have any pumped soap
      • -both had equipment in the compartment -a jug and ladel
      • Corrective Action(s): Designated handwash sinks are for handwashing ONLY
      • Place pump soap at all handsinks
      • Timely handwashing after contamination points is the #1 defense against foodborne illness
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Bean sprouts in water sometimes left out for extended periods as per operator
      • -Open sauce trays right next to bar handsink
      • Corrective Action(s): -Bean sprouts are potentially hazardous foods. Once you are done rinsing them place them back in the fridge
      • -Do not place open foods next to sinks -the foods may be contaminated in the splashzone
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Preparation coolers in the back at the insert level -operator is double stacking a few inserts to collect draining water/oils. By double stacking the inserts you are covering cooling vents which will effect the temperature of the foods
      • Corrective Action(s): Do not double stack inserts.
      • Violation Score: 3