Pho Fusion Vietnamese Cuisine
103-5100 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored an documented in daily operations log. High temp dishwasher rinse temp must be monitored and documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler temps must be monitored and documented daily. High temp dishwasher rinse temp must be documented daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Two containers of noodles and one container of rice found at room temperature cooling. Corrective Action: Ensure proper cooling procedures are followed; cooled from 60°C to 20°C within 2 hours and form 20°C to 4°C within four hours. Use cooling temperature logs and timer to indicate how long these products are cooling for.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Little to no bleach using in clean procedure of food preparation surfaces. Corrective Action: Ensure following 4 steps of dishwashing (wash, rinse, sanitize and air dry) for all equipment. Sanitizer solution should include 200 ppm of Chlorine bleach (or equivalent sanitizer). A concentration of 200 ppm chlorine bleach is 5 ml of 5.25% chlorine bleach to 1 L of water (unless otherwise directed by manufacturer). Test or change sanitizer solution in bottles daily, and in wiping cloth storage every 2 hours (see below).
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Insufficient storage of wiping cloths. Corrective Action: Store surface wiping cloths in bucket of sanitizer solution (200 ppm chlorine bleach). Submerge cloths for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours to ensure solution at proper concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature logsheet for the coolers and freezers was not kept up-to-date.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Accumulation of grease was found on the container drying shelf.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1.) Eggs were found being stored above ready-to-eat foods in the walk-in cooler. 2.) The ice scoop was being stored inside the ice machine. 3.) Cups and bowls were being used to dispense dried ingredients. The use of cups or bowls can put food at risk of contamination by hand contact.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Paperboards were used as liners for the racks underneath the microwave.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available for review.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available for review.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): High temperature dishwasher was measured for three cycles at 66°C, 68°C, and 69°C. The booster setting was adjusted to elevate the rinse temperature. Final rinse temperature was measured at 73°C at the plate. Please ensure a minimum temperature of 71°C is reached for proper sanitizing to be achieved.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?