Pho Sate Restaurant
2904 33 St Vernon BC V1T 5S7 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Open containers of soup observed on bottom shelf of cooler with no lid. Corrective action: Ensure all containers have a well fitting lid to protect from contamination.
- F1.7B Ready-to-eat foods must be stored 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): Observation: QUATs based sanitizer tested at 100 -150 ppm. Operator increased concentration to 200 ppm. Corrective Action: Ensure QUATs sanitizer concentration is between 200 - 400 ppm, use test strips to test the concentration daily.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small cooler used for storage of drinks and eggs operating at +10C. Corrective action: Either obtain repair services to ensure that the cooler operates at or below 4C if it will be used to store perishable food items. Or, only use cooler to store soft drinks.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Open containers of soup observed on bottom shelf of cooler with no lid. Various containers of soup toppings stored in the upright cooler without a lid. Corrective action: Ensure all containers have a well fitting lid to protect from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Regular cleaning of the front of the grill are required. Corrective actions: Ensure the grill is cleaned every 2-3 days instead of weekly to ensure the sanitary handling of food.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not assessed during the inspection. Corrective Action: Ensure that the Food Safety Plan is on site at all times.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?