INSPECTION REPORT Health Protection AHEN-CQ4UCQ

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE March 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cold potentially hazardous food (e.g. raw meat, beef, spring rolls, cooked chicken from yesterday) were above 4 degrees C internal temperature (measured between 10 to 13 degrees C internal temperature). Staff informed these products were placed into the prep. cooler during the morning between 10 to 11 AM (more than 2 hours ago). . 2. Chilli oil containing garlic was observed at room temperature in two small containers. Chilli oil was at room temperature for less than 2 hours total according to staff. Corrective Action(s): 1. Staff discarded the cold potentially hazardous food products above 4 degrees C for more than 2 hours. Ensure cold potentially hazardous food is maintained at or below 4 degrees C to prevent the potential growth of harmful bacteria and/or production of toxins. . Sliced vegetables (at approximately 7 degrees C in the prep. cooler) in the prep. cooler were transferred into the walk-in-cooler by staff. Broth in this cooler, which was cooked earlier today and was still within the cooling time-temperature controls, was transferred into the walk-in-cooler by staff. . 2. Staff transferred the chilli oil above 4 degrees C for less than 2 hours into the walk-in-cooler and prep. cooler in the front service area. Ensure all garlic in oil mixtures are kept refrigerated at or below 4 degrees C between use to prevent the potential growth of harmful bacteria and production of toxins. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Black debris/mould was present inside the ice machine. Corrective Action(s): Drain the ice and clean and sanitize the ice machine in accordance with manufacturer's specifications; Correct today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the back kitchen area. Sanitizer pail was empty and wiping cloths were observed on counter-tops. Corrective Action(s): Staff setup 200 ppm QUATS sanitizer in a sanitizer pail during the inspection to sanitize prep. surfaces. Ensure to setup QUATS sanitizer to sanitize prep. surfaces upon opening the restaurant and change it frequently throughout the day to maintain it at 200 ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen was not readily accessible for handwashing as a jug of water was stored inside it. Corrective Action(s): Ensure handsinks are kept conveniently accessible for handwashing purposes. Do not place jugs of water or other equipment inside handsinks. Water jug was removed from the handsink during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler across from the cook line was above 4 degrees C (measured at 11 to 12 degrees C). Corrective Action(s): Adjust, re-service, or repair the prep. cooler across from the cook line so that it is maintained at or below 4 degrees C; Correct within 2 days. Operator informed that a technician is scheduled to tonight to re-service the prep. cooler in the kitchen. . Ensure to keep the prep. cooler empty of cold potentially hazardous food until it can be maintained at or below 4 degrees C; Effective immediately. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle in the front service area and sanitizer pail setup by staff during the inspection in the back area were not labelled to identify the contents. Corrective Action(s): Ensure all QUATS sanitizer spray bottles and sanitizer pails are properly labelled to identify the contents; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: An inaccurate thermometer was observed inside the prep. cooler in the kitchen. Corrective Action(s): Remove the inaccurate thermometer from the prep. cooler and replace it with an accurate thermometer in order to monitor refrigeration temperatures accurately; Correct today. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and smaller prep. cooler in the front service area were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Previously cooked food stored inside the walk-in-cooler was observed to be inside shallow metal containers. Internal food temperature was at or below 4 degrees C. Raw meat was stored separately from potential ready-to-eat food inside the walk-in-cooler. Floor below the cook line was in a clean condition. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. Overhead sprayer was operational at the sink before the dishwasher. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. No signs of recent pest activity were evident at the time of inspection. Staff member on shift held valid FOODSAFE Level 1 course training (expiration date: September 13, 2025). Note: Ant activity was observed on the floor below the stairwell. Ensure to clean this area today. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.