INSPECTION REPORT Health Protection DWAG-BGBSY6

PREMISES NAME All About Pho		Tel: (604) 498-0222 Fax:
PREMISES ADDRESS 10190 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE September 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tam Nguyen		NEXT INSPECTION DATE September 26, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Mildew observed on the inside wall and condenser of the ice machine. Corrective Action(s): Clean and sanitize the ice machine. Discard the current batch of ice and the first batch after sanitizing. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food sanitizer pail at the front serving area measured with 10 ppm bleach sanitizer. Wiping cloth was left on the counter. Corrective Action(s): Increase the bleach sanitizer concentration in pail to 100ppm to 200ppm (2mL of bleach to 1L of water). Wiping cloth must be stored inside the sanitizing pail when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler measured with an ambient air temperature of 5-7C. Walk-in freezer measured with an ambient air temperature of -5C. Corrective Action(s): Service / fix the aforementioned equipment. Ensure cooler is maintained at 4C or less and freezer is maintained at -18C or less. Correct by: Sep 26, 2019. Violation Score: 3

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

Comments

Routine inspection: - Under the counter coolers and prep coolers maintained at 4C or less. - Sprout kept at room temperature in ice bath. - Rice hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer in pail available for the kitchen area. - Low temperature dishwasher dispensed 50 ppm bleach sanitizer at the plate level. - Deli slicer maintained in sanitary condition. - Food stored off the ground. - General sanitation satisfactory. - No pest activities observed at the time of inspection. *Temperature records not maintained. Ensure temperature records are maintained for all refrigeration units on a daily basis.*