INSPECTION REPORT Health Protection MBEK-CSXU3Y

PREMISES NAME Pho Queen Restaurant		Tel: (604) 200-9599 Fax:
PREMISES ADDRESS 108 - 8645 160th St Surrey, BC V4A 4W4		INSPECTION DATE June 19, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hang Ho		NEXT INSPECTION DATE June 21, 2023
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: High (≥30) Total Score = 48

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small pot of broth located on the stove top was measured at an internal temperature of 36 degrees C. Note: Burner off. It was stated that burner was turned off approximately 45 minutes ago. Corrective Action(s): Reheated. Ensure hot potentially hazardous food is maintained at 60 degrees C or more in order to limit the growth of bacteria and/or toxins that may potentially cause illness. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Buildup of biofilm observed in interior of ice machine. 2. Knife stored in space between prep cooler and table. Corrective Action(s): 1. Discard ice. Ensure ice machine interior is properly cleaned and sanitized. Date to be corrected by: Today. 2. Knife removed. Do not store knives or other utensils in this space as it cannot be easily cleaned and sanitized. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station located closest to the cook and prep area was observed to be obstructed by a package of face masks and charging cables located within the sink basin. Corrective Action(s): Items removed. Ensure that at all times, all handwashing stations are accessible/unobstructed and supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member in kitchen was observed washing hands using only water in prep sink. Staff member observed touching face mask frequently without properly washing hands afterwards. Corrective Action(s): Staff member directed to wash hands properly. Ensure all staff wash their hands properly using warm running water, liquid soap, and drying with single service paper towels. Ensure all staff wash their hands as often as necessary to prevent the contamination of food. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Several paper cartons of raw shell eggs stored on top wire rack, above ready-to-eat foods (vegetables) in small upright kitchen cooler. 2. Bowl submerged in bucket of broth located in prep cooler. 3. Four large buckets of dry food were uncovered. 4. Food items stored directly on floor in dry storage. Corrective Action(s): 1. Eggs were relocated to bottom of cooler. Ensure raw animal products (e.g. raw eggs, raw meat) are not stored above ready-to-eat foods as they may potentially contaminate foods below. 2. Bowl removed. Ensure scoops are stored safely to protect food from potential contamination. 3. Buckets covered. Ensure food is properly covered to protect from potential contamination. 4. Ensure all food is kept off the ground to protect from potential contamination. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Large piece of wood observed in utensil storage bucket. It was stated that wood was used as a cooking utensil. Note: Wood is splintered. 2. Several shelves and racks are covered in cardboard or paper flyers. Corrective Action(s): 1. Wood removed. Ensure all utensils are suitable for their intended purpose and durable, easily cleaned, and free from any noxious or toxic substance. 2. Ensure cardboard and paper flyers are removed from shelving. Cardboard/paper cannot be properly cleaned and sanitized, and soiled cardboard may potentially attract pest activity. Date to be corrected by: Today. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Broth/soup on stove top at 60 degrees C or more.* Reviewed cooling and defrosting procedures. No concerns identified at time of inspection. Cooled food at internal temperature of 4 degrees C or less. Thermometers available for coolers. Hand sinks are supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in spray bottles at 100 ppm chlorine (front and kitchen area). High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (required: 71 degrees C or more at the utensil surface). Ventilation canopy exterior/filters in clean condition. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Operator on site; FOODSAFE Level 1 certificate valid to March 23, 2026. Permit posted. *Exception: Refer to violation 206. Discussed: 1. Probe thermometer on site does not appear to be functional. Obtain a new probe thermometer today. 2. Temperature logs not available. Temperature logs to be maintained.