Pho Ly Vietnamese Restaurant
B-2401 Trans-Canada Hwy Salmon Arm BC V1E 4P7 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected during inspection: Bleach sanitizer on food preparation line had 0ppm chlorine during inspection. Sanitizer was remade to 200ppm and verified with test strips. Ensure sanitizer solution is maintained at 200ppm at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Facility requires more frequent cleaning. Floors are, high touch surfaces, refrigerator doors all have excess grease and debris on their surface. General facility sanitation is poor. F2.5C - Wiping cloths were being handwashed and dried on cupboard doors. Wiping cloths must be properly laundered and machine dried. Wiping cloths must be stored in 200ppm bleach solution when not in use. F2.5E - Excess clutter throughout restaurant, especially in dry storage areas and some food preparation areas. All items not required for food preparation must be removed from the premises. Excess clutter may allow for pest harborage and prevents proper cleaning of the facility. F2.5G - Raw meat stored above ready to eat foods in the walk in refrigerator. Meat appeared to have just been put in the refrigerator, was still frozen and did not contaminate ready to eat foods. Raw meats must be stored under ready to eat vegetables to prevent contamination. Spring rolls were freezing on trays in walk in freezer. Cover spring rolls with plastic wrap to prevent contamination while freezing. F2.5K - Various equipment (plates, pans, rice bags, etc) were stored on top of cardboard . Cardboard was also placed on top of flat top grill. All cardboard used for storing equipment must be removed. This is an unsanitary practice as cardboard can absorb moisture and allow for bacterial growth. Unsanitary practice. Washed dishes were stored in containers with food debris, all clean equipment must be stored in a manner that prevents contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Worker at the time of inspection was unaware of a Food Safety Plan. A Food Safety Plan must be developed and kept on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Worker at the time of inspection was unaware of a Sanitation Plan. A Sanitation plan must be developed and kept on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Excess card board and old oil containers outside the restaurant at the rear receiving door. Dispose of all excess waste. Extra waste may attract pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected during inspection: Bleach sanitizer on food preparation line had 0ppm chlorine during inspection. Sanitizer was remade to 200ppm and verified with test strips. Ensure sanitizer solution is maintained at 200ppm at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Pot detergent filling line is leaking causing water to drip on walls. Repair pot detergent line such that it is no longer leaking. F2.5E - Excess clutter throughout restaurant, various items not required for food preparation are in kitchen (i.e lawn mower). All items not related to food preparation must be removed from the kitchen. Excess clutter must be removed to remove potential pest shelter. F2.5G - Raw chicken marinating in large blue rubbermaid tote. Material is not considered food safe. All foods must be stored in food grade containers to prevent contamination. F2.5G - Various dumplings stored in freezer without covering. All stored foods must be covered to prevent contamination. F2.5K - Frying pans stored on top of cardboard to catch excess water/grease. This is an unsanitary practice. Food equipment must be stored in a sanitary manner such as on a clean, smooth and easily cleanable surface.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front prep cooler at 10C, reduce to below 4C ASAP - rice warmer was at 50C, increase to 60C or higher
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The front prep cooler was 13C first thing this morning (i.e., open art 11am), reduce to below 4C ASAP.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - 0ppm chlorine in rinse cycle - dishwasher tubes were reversed for detergent and sanitizer - solution in detergent and sanitizer bottles was clear with no odour.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
9 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The kitchen staff had aprons on but only one of three had hair control. The handsinks require paper towels (not linen or aprons for drying hands).
- F1.7 Are foods protected from contamination?
- Observation(s): The walk-in freezer was overfull and there were several trays of spring rolls uncovered stored there. The walk-in cooler had numerous uncovered food products, and raw meats stored above cooked products. There were also food and non-food items stored together in numerous dry storage areas.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher was working and food contact surfaces were being cleaned, BUT they did not have sanitizer pails or spray available. Together, we prepared 100ppm chlorine sanitizer bucket and clean AND sanitize practice was reinforced.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): They are handwashing the cleaning clothes onsite, please properly machine launder these using detergent and bleach. There is a lot of non-food and old equipment stored in back receiving are, and in dry storage area next to walk-in freezer. The premises needs to be decluttered and better organized, this will allow for cleaning and prevent pests.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Deep freezer lid with plastic sheet was being used as a prep counter, please use the two stainless steel tables instead.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please monitor your temperatures and sanitizer concentrations, and keep a log of the same.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): There was one staff member who comes periodically from Vancouver has foodsafe certificate in the mail.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat was stored above some vegetables. The raw meat was inside a bag, and in a plastic container. The risk of drip is low. However, this should be a habit to keep.
- F1.7 Are foods protected from contamination?