Pho Triple 3 Restaurant Inc
C106 - 20159 88th Ave, Langley · Restaurant
24 inspections
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Yellow cutting board has stains and embedded debri9s
- Corrective Action(s): Scrub, scrape and wash cutting board daily
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Toppings cooler at 9 Celsius
- Corrective Action(s): Perishable toppings kept in ice baths kept at 4 Celsius.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Toppings cooler at elevated temperature, tested at 10 Celsius
- Corrective Action(s): Service or repair toppings cooler, perishables to be at 4 Celsius. Ice baths in use to keep perishables at 4 Celsius.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Areas under equipment have food residue. Shelving has heavily soiled material
- Corrective Action(s): Clean areas under and behind equipment. Clean all shelving under lying areas.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Ice machine has discolouration on ice formation apparatus.
- Walk-in cooler fan covers have particulate accumulations.
- Corrective Action(s): Clean and disinfect ice machine and cooler fan covers.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Topping cooler soiled, cooler door gasket have debris and grease accumulations.
- Equipment handles to be cleaned routinely.
- Corrective Action(s): Clean equipment, re-implement and use sanitation plan
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Exterior of equipment soiled, resdue observed.
- Handles of equipment soiled
- Corrective Action(s): Clean equipment and handles of equipment,
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease accumulation and food debris under cooling equipment and on equipment.
- Corrective Action(s): Clean areas.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Ice machine has stains on internal components
- Corrective Action(s): Clean and disinfect ice machine as per manufactures specifications
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Purse stored in rear area hand washing station, hand washing sink is obstructed.
- Corrective Action(s): Do not store anything in the rear handwashing sink, the sink must be available for hygenic hand washing.
- Obstruction remove from hand washing sink. Alternate hand washing sink available for use.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walk-in cooler fan covers have accumulations of debris.
- Toppings cooler lid, hinges area is soiled and stained
- Corrective Action(s): Clean and disinfect units
- Violation Score: 9
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher exterior and interior have food debris and residue.
- Soup buckets to be food grade
- Exterior of equipment soiled, handles soiled.
- walkin cooler requires cleaning.
- Rear screen door mesh size too large to prevent pest entry
- Corrective Action(s): Clean Dishwasher.
- Food grade containers / Buckets to be used.
- Clean exterior of equipment, especially handles, daily. Soiled handles are a source of cross contamination.
- Rear screen door install pest proof mesh.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Light fixtures missing protective covers
- Corrective Action(s): Replace light covers, alternative protective tube sleeves may be used
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Improved cleaning has improved the sanitation of the premises, but the grill area needs additional cleaning. Storage shelves (under and behind) by dry food storage is cleaner, but not clean enough. Shelves remain dirty and food debris is accumulating on floor. Several of the shelves are covered with tacky drawer material that is neither clean or easily cleanable.
- Corrective Action(s): Continue to clean dry food storage shelves and surrounding area. This continues to be an area where drain/fruit flies gather. Food and breeding source must be close. Make sure floor (after cleaning) is dried, especially in dish pit area. Dry mop after wet mop will help.
- **without improved and continued cleaning there will continue to be a fly problem.
- **Remove matting from shelves. Replace only with plastic mesh matting that is easily washable and impervious to liquids.
- Audit for these changes at next scheduled inspection.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Fly problem still exists in premises. Observed around dish wash station. Observed around storage shelves and on walls throughout the kitchen. Moderate numbers.
- Observed conditions throughout the kitchen area that continue to promote insect breeding. Water ponding on shelves (under pots and pans and various containers, under shelves and equipment on floor, and especially around (and possibly inside) the grease trap. Water is left to gather in too many areas and allowed to mix with food debris to a point where the mixture provides ideal breeding and hiding places for these insects.
- Corrective Action(s): Regular and improved cleaning schedule required for all of kitchen and must address all water puddling in kitchen as discussed. The kitchen must not be an attractive environment for drain fly breeding like it currently is.
- **Thoroughly clean the kitchen as discussed.
- **If pest problem persists contact a pest control professional for advice and action.
- A review of the insect population will be performed on follow up inspection date on report.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Areas of the kitchen remain dirty and wet. These are continuing to provide good breeding opportunities for drain flies. This was discussed with operator.
- Corrective Action(s): Perform detailed and complete cleaning of dishwash area, pot shelves dry food storage shelves, front cook line, grease trap area and any exposed drains. At the end of each day apply boiling hot water to drains and add a small amount of bleach to stop breeding in drains.
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Prep cooler not keeping foods at 4 C or less. Temperature checked multiple foods including shrimp, sliced beef, broth, marinating beef, tripe bean sprouts etc. Most measured similar temperature of around 10 to 11 C.
- **Improper cooling of food is a big risk to customers health.
- Corrective Action(s): Removed all potentially hazardous foods from unit. Do not use unit until fixed and can maintain temperature of 4 C or less at all times. Discarded the following:
- - Shrimp, tripe, broth, and moved to walk-in cooler sliced beef marinating beef and put on ice foods needed for easy access during lunch.
- **Ice will have to be purchased to maintain food used for prepping during rushes.
- - Prep cooler unit must be repaired prior to use.
- WALK-IN COOLER VERY FULL AS IS AND AT RISK IF - used for prep cooler purposes for long period of time. BE CAREFUL and monitor temperatures closely.
- This will be looked at at follow up inspection date on report.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Drain flies observed flying around the dishwasher area and general premises. (minor)
- Corrective Action(s): Threw out fly swatter.
- Improvement to routine cleaning must improve. Staff scramble to have spray bottle (bleach solution) ready while inspection occuring. Breeding habitat must eliminated.
- Sanitation must improve.
- This will be checked at follow up inspection date.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Several areas of kitchen not maintained in a sanitary manner, again.
- - Area around grill and friers very dirty and grease and food debris noted on floor, shelves and other areas;
- - Too many greasey fingerprints noted on food contact surfaces, door handles etc.
- - Food debris in corners and under equipment in many areas of kitchen;
- **This is likely contributing to drain fly problem in premises.
- Corrective Action(s): The premises requires thorough cleaning and must be maintained better.
- Pictures taken.
- This will be reviewed at re-inspection date noted on report.
- Violation Score: 9
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwashing dishes not correct. Rinse aid in sanitizer line of dishwasher feed.
- Corrective Action(s): Switch dishwashing to manual method until further notice. (see Violation related to dishwasher). This will be reviewed on follow-up inspection date noted on report. Do not use dishwasher until it is properly functioning and can be reviewed by this office.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Minor to moderate amounts of food and debris observed in many areas of premises including counters, shelves and behind/under equipment and many of the door handles of coolers and freezers.
- Corrective Action(s): Premises needs a complete cleaning. Work surfaces and contact points for hands need more regular cleaning AND sanitizing.
- Also, cardboard, recycling and unused equipment is spreading into areas of the kitchen. This makes it difficult to keep premises to an acceptable level of cleanliness. Remove clutter from premises. Discussed with operator.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Dishwasher not working properly. No Chlorine sanitizer on-hand. Sanitizer feed line is being fed rinse aid. Discussed with operator and the unit is not working properly, but service technician is aware of problem and will fix today
- Corrective Action(s): Discontinue use of dishwasher until repaired and functining as designed. Chlorine residual must be 50 ppm or more in final rinse water to disinfect dishes properly. Implement manual dishwashing method WASH RINSE SANITIZE AIR DRY. Chlorine residual must be 100 ppm and dishes must soak for 2 minutes. This will be reviewed on follow up inspection date noted on report.
- Violation Score: 9
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Items in inserts at prep cooler above 4 C.. Base of unit below 4 C on left side, but struggles to maintain 4 C. on right side.
- Bean sprouts on display above 4 C. insert at room temperature.
- Corrective Action(s): All raw and cooked proteins and other potentially hazardous foods must be kept less than 4 C at all times. Close lids at all times, place lids on all inserts which contain potentially hazardous foods and ensure the base unit is wroking properly. You must monitor temperatures in this unit so get a thermometer that can be easily read, is accurate and is placed in a visible location for view. This will be reviewed at follow up inspection date noted on report.
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed staff moving from handling raw proteins to other food without first washing hands.
- Corrective Action(s): Make sure staff are using handwashing stations at appropriate times as discussed. Discussed with operator.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Many direct and indirect food contact surfaces observed dirty. These include, but are not limited to:
- - Top of prep cooler;
- - cupboard shelves;
- - top of equipment (ice machine, dishwasher, entire area behind cash register);
- - walls and dishwash sinks;
- - Shelves for equipment storage;,
- Corrective Action(s): - The entire premises needs thorough cleaning;
- - Remove all cardboard from use on shelves; Only serving as a barrier to proper cleaning; This will be reviewed at follow up inspection date noted on report.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris still remains behind the legs of shelves at walk-in cooler.
- Corrective Action(s): Continue to clean, ensuring the hard-to-reach areas receive necessary cleaning to remove all food build-up. Look at next scheduled inspection.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed broths in buckets at 48 C. Just came off stove. Discussed with operator. It is not OK to reheat broth, put in 5 gallon buckets for use during the day/rush at room temperature, then put back on stove to reheat or put away in cooler for storage.
- Corrective Action(s): Immediately reheat broth and ensure it is hot-held for use during lunch at 60 C or more at all times. Either hot hold on stove at 60 C, or obtain another hot holding device to keep broth hot and off the stove to free up stove space. **Review at follow up inspection date.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: NOTED ON PREVIOUS INSPECTION! Parts of premises in need of a thorough cleaning and better daily maintenance:
- - Under dishwash area and along wall leading to walk-in cooler;
- - Under most of the food storage shelves;
- - Walls at food prep stations (behind meat slicer), wall plugs and some storage areas;
- - Cooler and freezer doors and handles;
- Corrective Action(s):
- Violation Score: 9
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Broths for soup kept on counter in buckets for use through lunch/dinner rushes.
- Corrective Action(s): Broths in use must be kept above 60 C at all times. Keep on heating element or use hot plate to acquire more element space.
- Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some hard-to-reach areas of kitchen are not effectively cleaned. Build-up of food debris noted below dishwash area, under metal food storage shelves and along some baseboards.
- Corrective Action(s): Thoroughly clean these above noted areas and ensure they are part of the regular cleaning schedule.
- **Ensure cleaning at the end of the day is audited for quality and staff know these hard-to-reach areas are important too.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]