Pho Saigon
301-535 Victoria Ave N Cranbrook BC V1C 6S3 · Restaurant - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
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0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large stand up cooler 7 C and prep cooler 11C must be 4.4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Foods were stored in containers on the floor without covers. Uncovered foods may become contaminated by debris/dust. Containers that were stored on the floor may contaminate food contact surfaces such as cutting boards and prep tables when placed on top of them. Corrected During Inspection: Food containers were moved off of the floor and into a cooler. Observation: Raw meats in cooler were stored above ready to eat foods. Corrected During Inspection: Raw meats were moved to lower portions of the fridge. Observation: Containers were stacked directly on top of other foods in the fridge. Corrected During Inspection: Covers were provided for foods. Further Corrective Action: Follow-up to occur to assess food storage practices. Notes: -Consider other options to avoid storing food containers on the floor (e.g. get a mobile cart, place food containers on milkcrates above floor etc.). These materials should also be easily cleanable. -Ensure foods in storage have adequate covers to prevent potential contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Bleach/chlorine and soap solution used to wipe down food contact surfaces measured 0 ppm of chlorine. Corrected During Inspection: Container was rinsed out, no soap was added. A 200 ppm chlorine solution was made on site. Note: Going forward do not mix chemicals such as bleach and soap. A separate container for each may be used.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observation: Frozen raw meat was thawing at room temperature. Leaving frozen foods to thaw at room temperature is not an acceptable thawing method. Corrected During Inspection: Frozen meat was moved to cooler to thaw under refrigeration. Note: For more thawing options see the Canadian Food Retail and Food Services Code (p.35-36).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUATs and chlorine test strips are not available on site. Corrective Action: Have both QUATs and chlorine test strips available on site to measure the concentration of sanitizers in use. Observation: Thermometers were missing in some cooling units (e.g. prep cooler). Corrective Action: Install thermometers in cooling units.
- 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): Observation: Soap and bleach were being used in the same sink compartment. Corrective Action: Ensure that wash and sanitizing steps are separate from each other (e.g. wash with soap in one sink and use sanitizer in another sink/compartment). Observation: QUATs based product used in spray bottle for food contact surfaces measured above 400 ppm. Corrected During Inspection: QUATs based sanitizer in spray bottle was diluted to 200 ppm. Observation: Bleach/chlorine solution in bucket used to hold cloths for wiping food contact surfaces measured 0 ppm. Corrected During Inspection: Bleach solution was adjusted to be between 100-200 ppm. Note: Dishwasher is in process of getting repaired, a manual dishwashing method is being used in the meantime.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Noodles were stored in buckets of water on the floor without covers. Corrected During Inspection: Uncovered noodles were provided with covers and stored off of the floor and into cooling units.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Permit to operate is not posted in a visible location. Corrective Action: Ensure permit to operate is posted in a visible location and permit fees have been paid.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Meat in sliding door cooler stored above raw vegetables. Meat must be stored below ready to eat foods to prevent cross contamination. Move the meat so that is is stored on a shelf below ready to eat foods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips missing. Sanitizer test strips must be available to check chemical sanitizer solution to be between 200-250 ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer found at 500 ppm. Quats must be at 200 ppm to ensure proper disinfection. Dilute the solution of quats so that it is at a concentration of 200 ppm.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Shrimp was sitting in a metal bowl with water to thaw. Food must be thawed in an approved manner to prevent the growth of harmful microbes. Eg. in refrigerator, under running cold water, microwaving and then cooking
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cut vegetables were left out on counter at the time of inspection measured to be 19 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The manual dishwashing sanitizer sink was measured at 0 ppm chlorine. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was available on site at the time of inspection. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available on site at the time of inspection. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop handle is seen directly touching the ice in the ice machine.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer bottle measured at 400ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizing spray bottle measured at 400ppm.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available on site. Send food safety plan to district EHO for review.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available on site. Send sanitation plan to district EHO for review.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Upper prep cooler holding cut veggies and meat measured at 11 degrees C. Operator stated temperature is only high during peak lunch times, however no temperature log present to show that prep cooler is able to hold temperature. Temperature logs given to operator at the time of inspection. Operator also retrieved ice to cool inserts at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer at 400 ppm or higher; solution appears to not have been diluted. This is a reoccurring infraction. Operator was shown how to mix solution as shown on the label (approx. 60mL per 13 liter of water). This was corrected during inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan on site at the time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan on site at the time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Peppers and beans sprouts were seen left out and noted to be at 10 degrees C at the time of inspection. Operator promptly placed them back in the cooler. This was corrected during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer was added to the spray bottle without dilution. Operator informed to follow manufacturer's instructions on the stock bottle. Sanitizer was diluted and tested to be at 200 ppm at the time of inspection. This was corrected during inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice scoop was seen directly in the ice machine with the handle pointing towards the ice container. Operator retrieved a food grade plastic container and put the ice scoop inside. This was corrected during inspection.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The hand sink by the cook area was completely blocked with a wooden cutting board and some empty pails covering the sink area. Operator stated that the equipment was there as it had just been cleaned. The operator removed the items and the hand sink was accessible again during the course of the inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): A large bucket of soup was observed to be cooling on the floor at room temperature. Internal temperature of the soup was measured at 63C at the time of inspection. Operator indicated soup is cooled at room temperature for several hours until warm, and then stored into the cooler. Operator was directed to submerge the soup into the utility sink filled with ice water. Informed the operator to monitor the temperature of the soup with a probe thermometer to ensure it is cooled from 60C to 20C within 2 hours and from 20C to 4C or less within 4 hours. Probe thermometer was available on site. Options for rapid cooling include using shallow containers or ice water bath.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) A bucket of bean sprouts and small amounts of cut peppers and onions observed to be stored on the counter at room temperature. Internal temperatures of these food items were between 11-16C. Operator immediately submerged bean sprouts into ice water to ensure they are maintained at or below 4C. 2) 1.5 cartons of eggs observed to be stored at room temperature. Eggs measured at 13C at the time of inspection. Operator indicated they have been taken out of the cooler less than an hour ago. Operator stored one carton of eggs into the cooler and stated the other carton of eggs will be used immediately. 3)A small container of cooked beans was stored at room temperature. Operator immediately stored it into the cooler. Ensure foods stored at room temperature are only used for up to 2 hours and then discarded or transferred into a cooler at or below 4C. 4) Upper prep cooler by the cook line was measured at 6C at the time of inspection. Operator indicated the cooler is malfunctioned and a technician will be contacted to service it. Small amounts of cut vegetables noted in this cooler. During the interim period, store small portions of foods in this cooler to ensure they are used up within 2 hours. Foods that are not used up within 2 hours must be transferred into a cooler operating at or below 4C or discarded. 5) Thermometers are not available in the coolers to monitor temperatures. Temperature logs are not maintained. Ensure all units holding potentially hazardous foods are equipped with an accurate thermometer to facilitate temperature monitoring to prevent foods from being stored at inadequate temperatures. Monitor and record the temperature of these units at least once per day. Temperature logs provided to the operator.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): An opened can of coconut milk was stored in an aluminium can inside the lower compartment of the prep cooler. Operator immediately transferred the milk into a small food grade container. Ensure open canned food is transferred and stored in food grade containers to prevent potential metal leaching into the foods.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handsink by the drink preparation area was not supplying hot water. Ensure all handwashing facilities are equipped with hot and cold running water, properly located liquid soap and paper towels in dispensers to allow for proper handwashing.
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions