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Pho Mr. Do Vietnamese Restaurant

4532 Hastings St, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): One dropping observed in cardboard box containing glasses.
      • CORRECTED DURING INSPECTION - Glasses run through dishwasher. Cardboard discarded.
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed to prepare food in front of house. No hand sink. This area is not approved for food preparation. This is a customer use area only.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): DO NOT prepare food in front of house table area. Food production is ONLY to occur in designated food preparation areas. This includes kitchen and bar area.
      • .
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed.
      • .
      • Corrective Action(s): Move items up off lower shelves in dry storage area. Rice needs to be higher due to current infestation.
      • Items need to be up off floor.
      • Obtain services of professional pest control company. Traps observed in few areas however not enough.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is not tight fitting. Hole observed in corner - potentially chewed. Gap observed along bottom.
      • .
      • Corrective Action(s): Seal back door IMMEDIATELY.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in:
      • - Back storage area: under shelving unit, on small white shelving unit
      • - Bar area: West shelves
      • - Mop Sink Floor - Back corner
      • .
      • Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sweetened condensed milk prepared in coffee glasses stored at room temperature on lower shelf of coffee bar area.
      • CORRECTED DURING INSPECTION - Items relocated to cooler unit.
      • .
      • Corrective Action(s): Sweetened condensed milk is a potentially hazardous food item and therefore must be stored in the cooler unit.
      • Ensure all potentially hazardous food items are stored at temperatures less than or equal to 4 degrees Celsius. Do not leave these items out at room temperature for indefinite periods of time.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two of the Four ice wands stored improperly. Two ice wands stored in plastic bags in freezer unit. Two ice wands stored directly in freezer unit without suitable cover.
      • .
      • Corrective Action(s): As these items come into direct contact with food items that are previously cooked they need to be stored in sanitary condition.
      • Ensure all ice wands are protected from contamination in the freezer units.
      • .
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Noodles stored in hand sink and mop sink. CORRECTED DURING INSPECTION - Items discarded.
      • .
      • Corrective Action(s): NEVER store food in mop sink or hand sink.
      • NEVER use mop sink or hand sink as a food preparation area.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Three different ice wands stored on floor in two different dry storage areas. Staff informed EHO they had a big grocery day yesterday therefore no room in freezer unit.
      • CORRECTED DURING INSPECTION - items put through dishwasher for sanitizing rinse.
      • Ice wands found to be stored in freezer unit up against raw meat in bags.
      • .
      • Corrective Action(s): UNACCEPTABLE PRACTICE. NEVER use floor as a storage area for actively used ice wands. These items should be stored in clean buckets or wrapped in plastic as discussed during previous inspection and placed on shelves or in freezer unit wrapped in plastic or stored in bucket.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked with food items upon arrival of EHO. CORRECTED DURING INSPECTION - Items removed.
      • .
      • Corrective Action(s): DO NOT use hand sinks for any other purpose but hand washing.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice paddle stored in hot held rice. CORRECTED DURING INSPECTION - item relocated.
      • Scoops found to be in dry storage items in dry storage areas.
      • .
      • Corrective Action(s): Ensure rice paddle is stored in ice water outside of rice hot holding unit. The handle can contaminate the food items.
      • Scoops should not be stored inside dry storage containers.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pho broth in cooler measured to be 48 deg. C as per probe thermometer. Staff placed the broth in the cooler during the inspection.
      • Corrective action: Practice proper cooing methods following cooking. Remove broth from cooler and place into ice bath until the broth reaches 20 deg. C, then move into cooler after no more than 2 hours.
      • Corrective Action(s):
      • Violation Score:
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -Chicken thighs stored in kitchen thawing and meaured 8 deg. C at the surface.
      • -Bean sprouts on counter by mini fridge measured 4.5 deg. C as per probe thermometer.
      • Corrective actions: -Move chicken thighs into cold storage to maintain 4 deg. C or colder.
      • -Add ice to container of bean sprouts to maintain at 4 deg. C or colder.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for back of house cleaning measured < 10ppm chlorine solution.
      • Corrective action: ensure sanitizer solution has 100-200ppm chlorine at all times. Change solution.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed handling garbage then touching food prep items before washing hands with gloves on.
      • Corrective action: ensure proper glove use and hand hygiene is practiced. Gloves must be changed after touching dirty items before returning to food prep. Handwashing should occur before and after changing gloves. Do not wash gloves.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Opened can of hoisin sauce stored on shelf by handsink.
      • Corrected During Inspection
      • -Spring rolls in 2 door cooler not covered.
      • -2 ice wands in chest freezer #10 not covered.
      • -Raw meats stored above ready to eat food and produce in 2 door cooler and glass door cooler
      • Corrective actions: -transfer contents of opened cans into a food grade container.
      • -Ensure all stored foods are covered to prevent contamination.
      • -Ensure ice wants are covered or stored in food grade material to prevent contamination.
      • -Raw meats must be stored below ready to eat foods and produce to prevent cross contamination.
      • Corrective Action(s):
      • Violation Score:
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken thighs were thawing in ambient air over the kitchen mop sink.
      • Corrective action: Frozen food must be thawed under cold running water or kept in cold storage at 4 deg. C or colder. Move chicken thighs into cooler.
      • Bay of frozen lemon grass thawing on top of dishwasher.
      • Corrective action: ensure frozen foods are properly thawed.
      • Move lemon grass into cooler.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • Date to Be Corrected By: 05/03
      • -Back storage room - behind freezers and under shelving.
      • -Front storage room - behind freezers
      • -Under dishwashing and mop sink area
      • -Under prep table - significant food debris.
      • -Grease panels have visible grease and oil drippings.
      • -Under cooking equipment - grease and food debris.
      • -Seals and handles to prep coolers (across from cook line and next to deep fryer).
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Duct tape used inside prep cooler to keep seals in place.
      • Corrective action remove duct tape. It does not allow for proper cleaning/sanitizing. Repair seals if necessary.
      • Date To Be Corrected By: 05/03
      • Corrective Action(s):
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher unable to maintain 71 deg. C for final rinse temperature. Fluctuates between 37 deg. C - 71 deg. C after several runs.
      • Corrective action: dishwasher must be able to reach a final rinse temperature of 71 deg. C consistently. Have dishwasher serviced.
      • Date To Be Corrected By: 05/03
      • Corrective Action(s):
      • Violation Score:
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rehydrated noodles from noon were left on the counter, probed at 20-22C. Time of inspection was after 3pm. Repeat. 2) Bean sprouts stored in water bath at 9.9C.
      • Corrective Action(s): 1) Rehydrated noodles discarded. Remember potentially hazardsous food cannot be stored at room temperature for more than 2 hours. 2) More ice added to bean sprouts. Bean sprouts are potentially hazardous and must be kept at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wet wiping clothes were left on the counter.
      • Corrective Action(s): Please remember to store wet wiping clothes in 100ppm bleach sanitizer between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff using bar handsink to wash blender.
      • Corrective Action(s): Please use the two compartment sink in the back and/or dishwasher to wash food equipment. Handwashing station is designated to wash hands only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice spatula stored in an empty bowl. 2) Tubs of soup stock being cooled in the dry storage room floor was stored within close proximity to the mop bucket.
      • Corrective Action(s): 1) Place ice water bath in rice spatula bowl to prevent bacterial growth. 2) Store all food 6 inches off the floor. Relocate the mop bucket to prevent contamination of soup stock.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leaking under dishwasher unit.
      • Corrective Action(s): Please have the leak repaired asap. Contact me to discuss date of completion.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer bucket observed to have 0 ppm chlorine as tested on test strips, solution appears to be very murky. Operator indicated bleach was added in last night.
      • 2. Wiping towel left on table, beside meat slicer
      • 3. Debris (food) observed on meat slicer, operator indicated it was cleaned in the morning
      • Correction: 1. Ensure chlorine sanitizer bucket is maintained at 100-200 ppm. Change sanitizer solution periodically to ensure the water is not too soiled which reduces chlorine effectiveness
      • 2. Store wiping towel in sanitizer bucket after usage to ensure it is cleaned and sanitized
      • 3. Ensure meat slicer is maintained in sanitary condition. Take apart the slicer to clean to ensure the nooks and small openings are reached.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink next to dishwasher observed to be obstructed by blue strainer basket.
      • Correction: remove the basket, ensure handwashing station is readily accessibly by employees for handwashing.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Bean sprouts in yellow strainer basket observed to be rinsed in mop sink
      • Corrected During Inspection
      • 2. Raw meat observed to be stored in containers above vegetables and ready to eat products in reach-in cooler. Raw meat observed to be stored next to noodles and other frozen food items in various chest freezers.
      • Date To Be Corrected By: 1 week
      • Correction: 1. Ensure food preparation is done at the food preparation sink, do not use mop sink for food preparation as that can lead to potential contamination of the food
      • 2. Ensure raw meat is stored below vegetables and ready-to-eat items, or stored in separate compartment.
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door observed to be opened at start of inspection. Correction: ensure back door is closed or a screen door used to prevent pests from entering.
      • Corrective Action(s):
  17. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three containers of broth were stored on the floor in the dry storage room. There was a ice wand inside each container but the temperature of the broths were all around 56 to 58C after 1.5 hours. Staff informed that they changed the wand once the ice melts and then transfer the broth to the fridge.
      • Corrective Action(s): Reviewed proper cooling method with staff and owner. Do not leave food on the floor. Fill up a sink of cold water, then place the container of broth inside, with a new ice wand, stir the broth constantly until the temperature goes down to 20C but no more than 2 hours. Then transfer the broth to the fridge. Extra ice wands available onsite.
      • Violation Score: 5
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed the staff cooked braised pork and transferred them to a container, then closed the lid. He informed that he is preparing the pork for dinner service and leaves it on the counter as is for 4 hours. Probed the chicken and it was 78C.
      • Corrective Action(s): Use a metal shallow tray to cool down the pork before transferring the food to the cooler. Maximum time allowed at room temperature is 2 hours, not 4 hours.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw bean sprouts stored in a container was measured to be 15C. Staff said she took it out of the cooler an hour ago, and adds ice throughout the day. She informed that it should be at 4C.
      • Corrective Action(s): Ice added to the bean sprouts. Ensure that bean sprouts are stored at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Several wet wiping clothes were left on the counter between uses in the kitchen and bar. There was no bleach sanitizer bucket prepared in the kitchen.
      • Corrective Action(s): Staff mixed the bleach sanitizer immediately and informed that it should be at 100ppm. Test strip available. Directed staff to relocate the bleach sanitizer station to under work table instead of mop sink area so it is more accessible. Directed both staffs to place the wet wiping clothes in the bleach sanitizer bucket between uses.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A jug of hot water with a ladle inside was stored in the bar handsink.
      • Corrective Action(s): Removed the jug. Do not store anything inside the handsink as the handsink must be accessible at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Basil was wrapped in newspaper and stored in plastic bag. 2) Peanuts and carrots were stored on the flood. 3) Raw meat patties were stored on top of cooked meat in the prep cooler. 4) Raw meat stored in dining room refrigerator was not covered.
      • Corrective Action(s): 1) Do not use newspaper to store or cover food. Use paper towels instead and discard after use. 2) Relocate food so they are stored 6 inches off the floor. 3) Staff relocated the raw meats so they are on the bottom shelf. 4) Food was covered.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Water pooling in undercounter cooler. Beverage splash noted inside ice machine.
      • Corrective Action(s): Please remove pooling water and clean and sanitize both cooler and ice machine.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions