INSPECTION REPORT Health Protection JCHW-D4PSB8

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE April 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer pail was approximately 50ppm. 2) Deli slicer had food residue under the sharpening guard. Corrective Action(s): 1) Bleach sanitizer must be between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added to prepare 100ppm bleach at the time of inspection. 2) Ensure slicer is properly disassembled for cleaning and sanitizing to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was obstructed by a dishwasher tray. Corrective Action(s): Ensure handwash station is accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Dishwasher tray was moved at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw shelled eggs were stored above ready-to-eat foods. Corrective Action(s): Ensure raw shelled eggs are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Bubble tea cooler was at 4C. -Under counter cooler next to bubble tea cooler was at 4C. -Upright cooler in service area was at 4C. -Sprouts stored on ice at the time of inspection. -Upright freezer (back) was at -12C. -Hot holding was greater than 60C. -Pho broth rapidly cooled in the freezer. Broth was observed in the freezer and broth in the cooler was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Quats sanitizer in the front area was at 200ppm and properly labelled. -Blender container sanitized in the chemical dishwasher after each use. -Scoops stored on ice. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Washroom supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until February 10, 2028 -Please contact the inspector if you have any questions or concerns. -Signature not required.