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Pho Fresh

5571 16th Ave, Delta · Restaurant

14 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer is being cleaned, rinsed, and then sanitized with a disinfectant sanitizer (quaternary ammonium). Bottle is labelled to use undiluted and an additional potable (fresh) water rinse is required after using on food equipment. Chemical has been diluted with water (200ppm detected) but this is not standardized and directions on the label are not being followed.
      • Corrective Action(s): Immediately rinse meat slicer surfaces and use all chemicals as instructed on the label. Manager states will use a chlorine sanitizer at 100 - 200ppm (1 tsp domestic bleach in 1 liter of water). Clean and store wiping cloths in a sanitizer solution as discussed. Label spray bottle to accurately show contents.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sinks (one in main cooking area) and one at double sink) are being used for food preparation. Fresh chicken is being prepped in the main hand washing sink. The staff washroom does not have paper towels.
      • Corrective Action(s): Designate one hand sink for hand washing and ensure it is always accessible for hand washing. Provide paper towels at the staff washroom. Post posters for hand washing at all kitchen and staff hand sinks.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings noted along floor in hard to reach areas, such as the dry food storage room and on floor near cooler that is not in use). Monitoring traps appear to be empty. Food is in pest proof bins.
      • Corrective Action(s): Clean up droppings and spilled food right away and continue to monitor for pests. Consult with a licenced pest control expert to help with pest control.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to kitchen is open during inspection.
      • Corrective Action(s): Keep door closed or install a screen door to prevent pests, including rodents, from entering kitchen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Regular and deep cleaning is required. Grease noted behind cooking grill and on mechanical exhaust filters; wall/ceiling above cooking equipment is dirty; walls and caulking behind sinks is difficult to clean; walk in cooler ceiling and walls have dust and/or mold; shelves and floor require cleaning.
      • Corrective Action(s): Develop a routine written cleaning schedule and follow it. Deep clean kitchen. Mechanical exhause filters to be cleaned more often such as at least weekly, Clean grease and food spills daily. Surfaces to be smooth, impervious to moisture, and clean.
      • Violation Score: 15
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in Cooler measured between 6-8C at time of inspection - air temperature 7-8C, probed food temperature between 4-7C
      • Corrective Action(s): Cold foods must be kept at 4C or colder. Please have walk-in cooler serviced immediately.
      • Ensure that hot foods are being cooled in an ice bath or with cooling wand before being put into the walk in cooler.
      • Reinspection will occur on July 23 please ensure cooler is serviced and maintaining 4C or colder at that time
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rear door screen is not being kept closed. Rodent droppings observed in dry storage area, and around chest freezer areas.
      • Corrective Action(s): Keep screen closed at all times, or keep door closed to prevent pest entry. Please clean areas where droppings were noted.
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: one dead rodent observed on sticky trap in back storage area
      • Corrective Action(s): Please hire licensed pest control services to provide consulation and assistance with locating entry points for rodents. Integrated pest managment should be implemented to provide a complete approach to pest control, rather than just trapping
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Some soup in walk in cooler is 10-12C. Operator states that it has been in the cooler since 8:30pm previous day.
      • Corrective Action(s): Foods must be cooled from 60C to 4C within 6 hours max. Please provide a way to cool your soup broth more quickly (i.e. cold water and ice bath, or ice wands.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator on site has expired foodsafe certificate. Co owner and another staff member has Foodsafe but are not onsite today
      • Corrective Action(s): Please renew Food Safe certificate
      • Violation Score: 1
  6. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial dishwasher was serviced and new sanitizer provided. Only 25ppm detected after final rinse.
      • Corrective Action(s): The sanitizer line was primed to remove air and 50ppm chlorine detected after final rinse (as required). Check daily to make sure that 50ppm chlorine is always detected in the final rinse water to sanitize dishes and utensils and take action if it is not strong enough.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towels are stuck in old dispenser at hand sink near cooking equipement.
      • Corrective Action(s): Provide paper towels that can be easily dispensed at this hand sink. In meantime, staff are to use the hand sink near meat slicer to wash hands.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: What appear to be mouse droppings noted in the dry storage room (on floor) and under shelves in kitchen.
      • Corrective Action(s): Pest control is required and includes: Keep food in pest proof bins, clean, monitor for pests, keep back door closed and seal holes where pests may enter, and consult with licenced pest control.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor and dry storage areas require cleaning.
      • Corrective Action(s): Follow a written, routine cleaning schedule. Deep clean kitchen.
      • Violation Score: 9
  7. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Commercial dishwasher has a final sanitizing rinse of only 25ppm.
      • Corrective Action(s): Provide a final sanitizing rinse of 50ppm for dishwasher. Until this is achieved, use dishwasher to wash and rinse dishes and utensils and manually sanitize with 100-200ppm chlorine. Additional poster provided.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control ongoing.
      • Corrective Action(s): Clean, monitor for pests, keep doors closed, keep food protected from contamination. Premises should be free of evidence of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning ongoing.
      • Corrective Action(s): Deep clean kitchen. Clean around sinks. Follow a routine cleaning schedule.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler is too warm (air temperature 11/12 C and food temperature varies 8-10C). Server cooler also too warm so only used for pop and food that does not need to be refrigerated.
      • Corrective Action(s): Discard food that is higher risk food (meat, chicken, cooked vegetables, etc.) that has been above 4 C for more that 2 hours. Food that was just cooked or defrosted recently can be moved to walk in cooler. Do not use the server cooler or the prep cooler to store any higher risk foods unless they can keep food at 4C/ 40F or colder. Check and records fridge/cooler temperatures every day.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer blade (and parts that cannot go through dishwasher) and other counters and food contact surfaces are not being sanitized. Spray bottle used to store sanitizer has 0ppm chlorine. Commercial dishwasher has only 25ppm chlorine in final rinse and 50ppm is required.
      • Corrective Action(s): Staff were shown how to make a 100-200ppm sanitizing solution using 1 tsp chlorine bleach in 1 liter water. Poster also posted by dishwasher. Wash, rinse, sanitize, and air dry all food contact surfaces and equipment that is cleaned in place (meat slicer blade and base, large soup pot). Use dishwasher to wash and sanitize dishes and utensils and then sanitize manually in sink and air dry. Use dishwasher to sanitize when it can provide a 50ppm final sanitizing rinse automatically.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sanitizer is at sink by cooking equipment.
      • Corrective Action(s): Use hand soap to wash hands (not hand sanitizer). Provide hand soap at sink near cooking equipment.
      • Violation Score:
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted on floor of dry storage rooms. Back door to kitchen is slightly open with gap where pests can enter.
      • Corrective Action(s): Keep all food protected from contaminated, clean up spills, monitor for pests, keep back door closed, seal holes, and consult with licenced pest control.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor, shelves, and area around cooking equipment require cleaning.
      • Corrective Action(s): Deep clean kitchen. Follow a written routine cleaning schedule. Improve lighting in kitchen (replace bulbs).
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There is no one on site today with a valid Food Safety training certificate.
      • Corrective Action(s): Manager is away. At least one person on duty is to have a valid Food Safe Level 1 (or equivalent course) training certificate.
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Low temperature dish washer registered 0ppm Chlorine Sanitizer container connected to dish washer was empty.
      • 2) Sanitizer bottle registered at 0ppm Chlorine. Operator indicated they use a vinegar solution to disinfect surfaces. Inadequate sanitation of food contact surfaces can allow disease causing pathogens, viruses and toxins to grow. Which can lead to foodborne illnesses. Vinegar is not an effective disinfectant or sanitizer
      • Corrective Action(s): 1) Dish washer was supplied to a new container of sanitizer. 50ppm Chlorine and 50.9C registered on plate surface during final rinse cycle
      • 2) Sanitizer bottle was replaced with 100ppm solution of bleach. Reminder mix 1/2 teaspoon unscented bleach with 1 litre water
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Deceased mouse observed on sticky trap under food storage. Pests can harbour in the facility and contaminate food products which can lead to foodborne illnesses
      • Corrective Action(s): Thoroughly clean and sanitize affected area. Reminder wear appropriate personal protective equipment when cleaning and sanitizing the area
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back exterior door was completely open at time of inspection. This can allow pests to enter facility
      • Corrective Action(s): Keep back door closed as much as possible
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted under storage shelves. Licensed pest control has been contacted as per Operator.
      • Corrective Action(s): Pest control plan must be in place.
      • 1. Seal all holes and gaps where pests may enter premises.
      • 2. Keep all food in pest proof bins, with lids.
      • 3. Sanitize all work surfaces at the start and end of each shift. Clean up food spills right away.
      • 4. Continue to clean and organize - remove areas where pests may nest or find food and water.
      • 5. Set up more monitoring traps.
      • 6. Consult with a licenced pest control expert.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted at back door to kitchen.
      • Corrective Action(s): Check door and seal gap so that pests cannot enter kitchen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and organizing has improved.
      • Corrective Action(s): Continue to clean, keep food in pest proof bins, and organize so everything is up off of the floor. Clean under the dry storage shelves as discussed with operator during inspection.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Broth at about 45C/ 115F is not being kept hot. Burner turned off <2 hours ago.
      • Corrective Action(s): Reheated broth to 74C/ 165F on stove. Broth on stove to be held hot at 60C/ 140F or hotter.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer is being washed but is not being sanitized. Meat slicer is used for raw meat and not for any produce or ready to eat food. Counters, prep cooler cutting board are not being sanitized (wiping cloth is not sanitized)..
      • Corrective Action(s): Parts of meat slicer that are cleaned in place (that aren't being washed in dishwasher) must be sanitized after they are cleaned. Clean and sanitize counters and cutting boards at start of day and every 4 hours throughout day when in use.
      • Procedure:
      • 1. Wash with dish detergent (palmolive is used).
      • 2. Rinse with plain water.
      • 3. Sanitize with 100-200ppm chlorine (1 teaspoon or 5 mL of plain domestic bleach in 1 liter of water), and
      • 4. Air dry.
      • Wiping cloth now stored in a sanitizing solution of 100ppm chlorine.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom has no liquid soap. Paper towels and toilet paper are not in dispensers.
      • Corrective Action(s): Liquid soap provided during inspection (corrected). Provide a dispenser for paper towels (counter top dispenser is ok), and keep toilet paper in dispenser. Keep liquid soap at sink in kitchen that has paper towels and that is meant to be for hand washing.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Hot holding food safety plan not being followed.
      • Corrective Action(s): Update your food safety plan for hot holding foods.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice in kitchen (along wall near back entrance to kitchen, dry storage shelves, etc.) No monitoring traps in place.
      • Corrective Action(s): Pest control program is needed:
      • 1. Put all food in pest proof bins with lids. Discard any food that may be contaminated.
      • 2. Thoroughly clean kitchen. Remove unneeded items. Keep all items at least 6 inches up off of floor.
      • 3. Seal gap at back door. Check for gaps and holes and seal them to prevent pests from entering.
      • 4. Monitor for pests. Place monitoring traps in areas recommended by licenced pest control.
      • 5. Follow advice of a Licenced pest control expert. Contract required.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning of floor, shelves, washrooms is required.
      • Corrective Action(s): Deep clean kitchens and washrooms and follow a written cleaning schedule.
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No pest control plan in place.
      • Corrective Action(s): Update your sanitation plan to include pest control procedures and a routine cleaning schedule.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer - parts that are cleaned in place - are being washed and then vinegar is used. Vinegar is food safe but is not an effective sanitizer.
      • Corrective Action(s): Corrected during inspection. Chlorine bleach (100ppm or 2 mL in 1 liter of water) is now used to sanitize food contact surfaces and equipment that cannot go through the dishwasher. Test strips are available. Wiping cloths now sanitized as well with chlorine sanitizer.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to kitchen is slightly open.
      • Corrective Action(s): Keep door closed so pests cannot enter.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is good. Floor in food storage room requires better cleaning.
      • Corrective Action(s): Clean floor in food storage room in hard to reach areas. Remove/organize items in the non-food storage room.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chemical detected at the chlorine sanitizer dishwasher.
      • Corrective Action(s): Instructed the operator to provide a new bottle of chlorine and use the test strip to ensure the adequate concentration of chlorine is provided (ideally 100 ppm). Test strips are available. 100 ppm chlorine detected at the end of the inspection.
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand soap dispenser is not in good working condition. Staff need to pour the handsoap from the bottle.
      • Corrective Action(s): Provide a proper handsoap dispenser to ensure adequate handwashing practise is conducted.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops left inside the rice container.
      • Corrective Action(s): Store all the scoops outside of the food container and within a sanitary manner.
      • Violation Score: