INSPECTION REPORT Health Protection JMAA-B37SX5

PREMISES NAME An Pho Vietnamese Restaurant		Tel: (604) 589-8919 Fax:
PREMISES ADDRESS 13784 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE July 31, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thi Huyen Chau Le		NEXT INSPECTION DATE August 02, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Walk-in cooler at an ambient temperature of 12C. No temperature logs were present, and multiple cooked items from last night including about 2 kg of cooked fried rice, and two whole chicken were at an internal temperature of 12C. 2. Bean sprouts present in kitchen at a temperature of 23C. Corrective Action(s): 1. Aforementioned items were discarded at time of inspection. All food items must be at 4C or lower to prevent the growth of bacteria that could cause foodborne illness. 2. Bucket of bean sprouts immersed in water were discarded at time of inspection. Bean sprouts should be placed on ice or kept refrigerated at all times, as it is a potentially hazardous food. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Employees observed directly handling raw liver next to onions and vegetables. Some blood was spilled on the cutting board. 2. Owner observed using "Mr. Clean" multi-purpose cleaner on the cutting board. Corrective Action(s): 1. Blood was removed and area was thoroughly sanitized with 200 ppm bleach. Assign a designated area for handling raw foods and do not work alongside where onions are sliced. 2. Operator washed the cutting board and properly sanitized with food-grade bleach. Do not use any cleaners on the cutting board, as they are not food-grade. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Raw liver defrosted at room temperature for an hour. Corrective Action(s): It is not acceptable to defrost at room temperature. Raw liver was separated into bags, then immediately placed into the freezer. Acceptable ways of defrosting include the following: - During the cooking process - In the microwave oven - Under cold running water - Inside the walk-in cooler (option is not available at the moment until walk-in cooler is repaired); however you may defrost in the other functional stand-up cooler Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler at an ambient temperature of 12C, and did not decrease throughout the course of the inspection. Door was kept closed. Corrective Action(s): Service the walk-in cooler so that it can maintain a temperature of 4C or cooler at all times, even during periods of hot weather. This is required to keep cold foods cold, so that bacteria that could cause foodborne illness will not grow. NOTE: No potentially hazardous foods are allowed inside the cooler until a follow-up inspection has been conducted to verify that it can maintain 4C or less. Date to be corrected by: August 2, 2018 Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe 1 certificate has expired on July 29, 2018. Corrective Action(s): IMMEDIATELY renew FoodSafe 1 by going to www.foodsafe.ca and taking the Level 1 Refresher Course. This is mandatory. Email temporary certificate directly to the health officer. Date to be corrected by: August 7, 2018 Violation Score: 1

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

Comments

Routine inspection conducted. Facility is maintained in good sanitary condition and well-lit. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Prep cooler at 4C - Stand-up glass door cooler at 4C - Chest freezers and stand-up freezers at -18C - Rice hot-held in rice cooker at 72C - Refrigeration units equipped with thermometers - No temperature logs present. Begin maintaining temperature logs for the walk-in cooler 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen area and restrooms - High-temperature dishwasher sanitizes at a final rinse cycle of 73C at the plate (Min: 71C) - Restrooms for employees and customers well maintained - Bleach spray bottle and sanitizer at 200 ppm chlorine residual - Ice machine generally well maintained. Reminder: Mould and mildew will grow inside the interior of the ice machine, so it should be periodically cleaned. Scoop stored above ice machine - Utensils, ladles, cutting boards, cups are maintained in sanitary condition - Single-use take out containers are protected from contamination in original packaging 3. Storage - All food items stored at least 6" off floor - Bulk storage items, including dry goods, stored inside pest proof containers and covered 4. Pests - No evidence of recent pest activity at time of inspection 5. Administrative - Permit posted and up-to-date NOTE: A follow-up inspection will occur to determine if the walk-in cooler is able to maintain 4C. Improvements need to be made on temperature control of potentially hazardous foods.