INSPECTION REPORT Health Protection DSOG-ARVSPL

PREMISES NAME Super Pho VN Cuisine		Tel: (604) 581-0122 Fax:
PREMISES ADDRESS 9544 120th St Surrey, BC V3V 4C1		INSPECTION DATE October 6, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Que Trinh Chai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts stored in water bath at 16C. The operator stated that these were brought out from the cooler 30 minutes ago. Corrective Action(s): Discard the bean sprouts. Bean sprouts must be stored at 4C at all times. Recommend the following: - store inside ice bath and change every 30 mins. - store inside the cooler at 4C. - store smaller portions and change every 30 mins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dirty wiping cloths used for cleaning contact surfaces (ie counter top, prep tables) left on food prep tables. 2) One surface sanitizer spray bottle had 0 ppm chlorine solution. Corrective Action(s): 1) Store all wiping clothes presoaked inside the sanitizer bucket with sanitizer solution. Do not store it outside. 2) The operator made new surface sanitizer at 100 ppm chlorine solution. Note: You must label all spray bottles as "sanitizer" immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Build up of slime inside the ice machine. 2) Double stacking of food items on trays inside the upright coolers/freezer (ie. cooked chicken, frozen spring rolls). 3) Food items stored uncovered inside the coolers and freezers. 4) Handles of tongs touching the food items inside the prep cooler. Corrective Action(s): 1) Clean and sanitize the ice machine by first draining it, then wiping/sanitizing at 100 ppm chlorine solution. 2/3) Cover all food items with proper lids or plastic wraps. Do not double stack food items that are uncovered. 4) Store tongs and scoops outside the food items. Date to be corrected: Today and ongoing. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was being used near the fryer to collect oil. Cardboard was being used on prep tables and shelves. Corrective Action(s): Do not use cardboard in the kitchen as this can contaminate food and poses a fire hazard. Discard all cardboard. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- General sanitation is satisfactory. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. Do not store any electronics (ie phone, wires) at or near the handwashing station. - All coolers (prep, undercounter, upright) < or = to 4C. - All freezers (chest, upright) < or = to -18C. - Accurate thermometers available inside all coolers and freezers. - You must begin a temperature log for all coolers, freezers. - Three compartment sink available for manual dishwashing. Bleach sanitizer available at 100 ppm. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty equipment/pans inside the sanitizing compartment. This compartment is designated for sanitizing purpose only. - High temperature dishwasher achieved 74.5C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles and white bucket at 100 ppm chlorine. Ensure to provide surface sanitizer at each station (ie main kitchen, serving area). - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Do not store scoops in bins or ensure that the handles do not touch the food items. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ARVSPL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All food items audited for trans fat restrictions meet the limits set by the Public Health Impediment Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment