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Pho Ho

104 - 160 Lillooet Ave, Harrison Hot Springs · Restaurant

12 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cardboard observed used on the floor
      • Corrective Action(s): please do not use cardboard on any floor, wall, and food contact surfaces, as this is not easily cleanable and can cause growth of pathogens
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff did not fully remove all potentially hazardous foods (PHFs) from the broken walk in cooler.
      • Discarded pot of garlic oil, bowl of minced garlic, and rehydrated noodles.
      • Whole uncut fruits and veggetables are allowed to remain in this walk in cooler.
      • Corrective Action(s): PHFs discarded or moved to working cooler.
      • Do not store PHFs in this cooler until it has been fixed and can maintain 4C and below.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris still observed under tables and shelving.
      • 2. Grease and grime observed on shelving and table top by the packaging area.
      • 3. Grease accumulation still observed on the sides of grills and friers.
      • Corrective Action(s): Please deep clean the kitchen to prevent attraction of pests and grease build up.
      • To be corrected by: Nov. 17, 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler at room temperature, measuring 18-20C. Staff found out when they came in at 6am this morning. According to staff, cooler was fine last night.
      • Staff has already called techincian and moved most of the food out of cooler.
      • Corrective Action(s): Do not store potentially hazardous food in this cooler.
      • Techincian has been called to come service cooler.
      • Please ensure cooler is 4C and below before storing PHFs.
      • To be corrected by: Nov 18, 2023
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measure 50ppm bleach. Staff say they refresh sanitizer once a day in the morning. Sanitizer was not refreshed today.
      • Corrective Action(s): Sanitizer refreshed once instructed. 200ppm chlorine measured once sanitizer was refreshed. Sanitizer must be ready before food handling/preparation is done.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw food in close proximity with ready to eat in inserts of prep cooler. Insert level of prep cooler observed messy. Contamination of raw meats and pickled veggetables can easily happen.
      • 2. Mold/middew observed in ice machine.
      • 3. Container observed stored in the ice machine, outside of container touching the ice. (Corrected during inspection)
      • Corrective Action(s): 1. Do not store ready to eat food that will not go through another cook step at the insert level. Store the pickles on the bottom level and take out as needed.
      • 2. Please take out all the ice, clean and sanitize ice machine.
      • 3. Do not store container directly on ice. The outside of the container may be dirty and contaminate the ice.
      • To be corrected by: Today.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime observed accumulated on the floor of the cookline on the cooking equipment.
      • 2. Food debris observed under shelving and tables
      • 3. Prep cooler insert level observed to be messy with dried food all over the cooler frame/insert holder.
      • Corrective Action(s): Please deep clean kitchen. To be corrected Nov. 14, 2023
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Some inserts in the prep cooler were overfilled. Temperatures measured approximately 7°C.
      • 2. Container of bean sprouts at the front area measured approximately 8°C.
      • Corrective Action(s): 1. Reduce amount of perishable foods in the inserts (below the cold line) to maintain temperatures <= 4°C.
      • 2. Add more ice or store in cooler at 4°C. Ensure the amount of bean sprouts stored this way is just enough for the lunch or dinner rush.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tendons stored in walk-in cooler, are stored in bulk within a large container. Storing large quantities of food within large containers, prevent internal temperatures from reaching 4°C within 4 hours, resulting in possible survival and growth of harmful micro-organisms.
      • Corrective Action(s): Operator instructed to discard tendons and use smaller containers to reach 4°C within 4 hairs for all foods being stored in the cooler. Internal temperature of tendon was 10°C for greater than 4 hours.
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Several food containers were not covered in the walk-in cooler.
      • 2. Onions were stored with newspaper
      • 3. Raw meat and cooked food items were stored next to each other in the two-door cooler.
      • Corrective Action(s): 1. Cover all food containers with lids to protect them from potential contamination.
      • 2. Remove newspaper. Do not store newspaper together with food to avoid contamination.
      • 3. Store raw meat below cooked food to avoid contamination.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door was opened at the time of inspection. Gap exists underneath the door.
      • Corrective Action(s): Ensure back door is closed when not in use. Seal gap to prevent pests from entering the premises.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed mop sink being used to prep food inside; the sink was filled with water and bean sprouts were being soaked. The sink had a drainage pipe from hot water tank and is beside mop bucket. This sink is to be used only for mops. No food prep must be done at this sink.
      • Corrective Action(s): Required operator to remove food from mop sink and educated that mop sink is not suitable for food prep. All food prep must be done at a prep sink beside the meat slicer. Staff removed bean sprouts and discarded them at the time of inspection.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup broth stored at less than 60C
      • Corrective Action(s): Reheat broth to boiling (above 74C) and ensure you maintain it at 60C or above. Recommend taking out small portions of broth during slow season.
      • Please note: in the future, if it is observed that soup stock is on burners and temperature is below 60C, broth will be discarded.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed container previously used for sanitizer storing onions
      • Corrective Action(s): Ensure all food containers are meant for food storage. Container discarded at time of inspection. Additional empty detergent container also discarded
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cooked noodles for salad rolls at room temperature. Must be kept at 4°C or 60°C.
      • Corrective Action(s): Discarded at time of inspection.
      • Violation Score:
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed at 50°C.
      • Corrective Action(s): Ensure all soup/stock is hot held to 60°C or above. Operator boiled stock and then held at 60°C.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in kitchen - only "kitchen cleaner".
      • Corrective Action(s): You must have a sanitizer available at all time. Operator prepared 100ppm CL at time of inspection.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed glasses and a container stored in ice machine. Do not store any items in ice machine to prevent contamination of ice.
      • 2. Cooler in lobby is accessibe to customers and unpackaged food is stored in this unit.
      • 3. Observed styrofoam containers and cardboard in use for storage.
      • 4. Containers in walk-in and at dry storage are not covered with an appropriate tight-fitting lid.
      • Corrective Action(s): 1. Items removed.
      • 2. Lock cooler or re-locate into kitchen.
      • 3. Remove these items and use food grade materials.
      • 4. Obtain appropriate lids.
      • Violation Score: