INSPECTION REPORT Health Protection JCHY-BYX2CG

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 8, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE March 11, 2021
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine lid is loose. Prep cooler next to the walk-in cooler is not in operational condition and turned off with no food being stored inside it. Prep cooler at the front of the house is measured at an ambient temperature of 7C. Remove cut vegetables from the prep cooler at the front of house to a working cooler that is holding an ambient air temperature of 4C or lower. Corrective Action(s): Secure the ice machine lid on for easy opening and closing of the machine. Service the 2 prep coolers to hold at least 4C or lower. Corrected by: March 11, 2021. Repeat Violation. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCHY-BYS2AJ of Mar-03-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Built-up of debris and grease on back up meat slicer in the back dry storage area. Correction: Clean and disinfect the back up meat slicer or remove it from service and out of the food premises if it will not be used. Corrected by: March 8, 2021

Comments

Follow-up Inspection Conducted Today for Report # JCHY-BYS2AJ The follow critical and non-critical violation have been corrected: -Back-up meat slicer in the dry storage area is cleaned, disinfected, and covered from contamination. Instructed to remove the back-up meat slicer if it is not in use. -Chemical bottles are properly labelled as bleach or liquid hand soap. -Shoes are removed from underneath the dry storage racks. Built-up of debris is cleaned and disinfected from underneath the dry storage racks. -Exhaust hood vent is serviced and clear from built-up of debris and grease laden vapours. Please develop an in-depth COVID-19 Safety Plan in place and email it to the EHO by March 15, 2021. A WorkSafeBC COVID-19 template has been emailed for reference. Report is emailed to the operator due to COVID-19 pandemic.