INSPECTION REPORT Health Protection NTSD-BZFLHC

PREMISES NAME Super Pho VN Cuisine		Tel: (604) 581-0122 Fax:
PREMISES ADDRESS 9544 120th St Surrey, BC V3V 4C1		INSPECTION DATE March 24, 2021	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Que Trinh Chai		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Wiping cloths used for cleaning contact surfaces (eg., counter top, prep. table) left on food prep. tables at room temperature. Corrective Action(s): - Store all wiping clothes presoaked inside the sanitizer bucket with sanitizer solution. Do not store it outside. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Double stacking of food items, which stored in plastic containers inside the 2-doors glass cooler (eg. cooked chicken). - Multiple food items stored uncovered inside coolers and freezers. - Handles of tongs touching the food items inside the 2-doors glass cooler and at front service area (eg. sprouts/lime; eggs/salad). - Food stored on the kitchen hand-washing sink as well as near this sink. Corrective Action(s): - Don't double stack food items that are uncovered . - Cover all food items with proper lids or plastic wraps. - Store tongs and scoops outside the food items. - All food must be stored safely/ away from the hand washing sink. Today & ongoing. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Grease, dust, and food debris accumulation on some storage shelves; floor under the 3-compartment sink; on fan hood; under kitchen equipment. Corrective Action(s): Please pay attention to general cleaning. - Clean and sanitize dirty shelves and floor (hard to reach areas); service the fan hood (as per the scheduled cleaning label). Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Cardboard and news paper were being used to cover shelves on a movable cart with food items. Corrective Action(s): - Do not use cardboard/news paper in the kitchen as this can contaminate food/not easy to clean and sanitize/ and poses a fire hazard too. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabeled surface spray sanitizer in spray bottles (kitchen and front/service area). Corrective Action(s): Label all containers with cleaning agents/chemicals. Today. Violation Score: 3

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

Comments

General sanitation is acceptable but required improvement (see violation section). - Hand-washing stations (at front/service area and washroom) supplied with cold/hot running water, soap, and paper towels. Do not store any electronics (ie phone, wires) at or near the hand-washing station. Note: Paper towel is unavailable at the kitchen hand-washing station/a wall-mounted dispenser is empty; however, paper towel is stored above the prep. table on the site of a shelf. ensure that paper towel is available in the dispenser near the hand-sink. Friendly reminder: Do not put in hand washing-sinks any equipment or utensils. - All coolers (prep, under-counter, upright) < or = to 4 C. - All freezers (chest, upright) < or = to -18 C. - Accurate thermometers available inside all cool units. - Ice-machine - satisfactory. An ice scoop is stored safely at the time of inspection. - Three compartment sink available for manual dishwashing. Bleach (balk) - available. 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. - Low temperature dishwasher at 100 ppm of chlorine. - Surface sanitizer available in spray bottles (at front and kitchen); and it is > 100 ppm of chlorine. Chlorine solution bit high. Ensure that chlorine solution at 100 ppm. Dilution of 5% bleach: 1/2 teaspoon per litre of water or 1 tablespoon per Imperial gallon of water. - Dry storage area is satisfactory. Dry food items stored on shelves. 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. - Bean sprouts stored in ice bath water and satisfactory.. Note: Some COVID-19 measures in place. Note: The inspection is conducted with the BCIT student.