INSPECTION REPORT Health Protection RLAM-B984D3

PREMISES NAME Pho Hoa Hong Vietnamese Restaurant		Tel: (604) 588-8890 Fax:
PREMISES ADDRESS 4 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE February 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Van Do Huynh		NEXT INSPECTION DATE 1 Month
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 = 27

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): New bin of bean sprouts were stored at 7C. These need to be stored in refrigerated conditions. Corrective Action(s): Move bean sprouts to the cooler. Date to be corrected: immediately Violation Score: 9 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot spicy soup measured at 50C. Hot holding foods should be maintained at 60C or higher Corrective Action(s): Turn on stove and maintain hot hold foods at 60C or higher. Date to be corrected: immediately Violation Score: 1

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit covered by a trophy. Please post permit in a conspicuous location and put the decal stickers on the permit and not the food safe certificates. Corrective Action(s): Put permit in a more visible location. Start putting decal stickers on the permit. Date to be corrected: today Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat slices were stored at room temperature. Operator noted that these are thawing to be placed on skewers after the meat softens and then place in the freezer. Temperature measured 0.4C. Thawing is to be done under cold running water or in the refrigerator. Corrective Action(s): Put batch of meat into the refrigerator. Date to be corrected: today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large buildup of grease in the grease hood has been noted. Corrective Action(s): Clean up the grease in the grease hood. Date to be corrected: Feb 11 2019 Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door handle for mini cooler with inserts for meat is held together with a latch. The seal is broken. Corrective Action(s): Fix door for the mini cooler, so it stays shut without a latch. Date to be corrected: today

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

Comments

-Routine inspection -Food safe certificates available -No signs of pest activity -Dishwasher maintaining 100ppm chlorine sanitizer -Sanitizer buckets are maintaining 100ppm chlorine solution -Meat slicer is clean and well maintained -Ice machine is in a clean condition -Handwash stations are equipped with liquid soap, hot water, and paper towel -Freezer measured -18C or less -Coolers measured 4C or less -Cooking temperatures were measured higher than 74C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLAM-B984D3
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: 0.25 hour Specific comments:
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