INSPECTION REPORT Health Protection JCHY-C4PTER

PREMISES NAME All About Pho		Tel: (604) 498-0222 Fax:
PREMISES ADDRESS 10190 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE July 7, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tam Nguyen		NEXT INSPECTION DATE July 14, 2021
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 = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noodle soup broth observed to be cooled in 20L buckets at room temperature. Internal temperature measured at 74C. Corrective Action(s): Cool noodle soup broth in smaller containers prior to transfering it into 20L buckets for cold storage. All potentially hazardous foods (e.g.: noodle soup broth) must be cooled from 60C to 20C in 2 hours and 20C to 4C within 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped vegetable in the under counter sandwich cooler measured at 10.2C air ambient temperature. Chopped vegetables measured at an internal temperature of 12C. Chopped vegetable in the prep cooler across the griddle measured at 8C air ambient temperature. Chopped vegetable on top of the prep cooler measured at an internal temperature of 9C. Corrective Action(s): Discard the chopped vegetables in the under counter sandwich cooler and in the prep cooler. All potentially foods must be stored in a cooling unit that is holding an air ambient temperature of 4C or lower. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have food debris accumulation behind the blade and along the top guard. Corrective Action(s): Dismantle the meat slicer. Clean and sanitize the meat slicer to remove food debris accumulation behind the blade and along the top guard. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of frozen meat observed to be stored on the floor in the walk-in freezer. Corrective Action(s): Store all frozen meat at least 6 inches off the floor in the walk-in freezer to prevent possible cross-contamination. Corrected by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer measured at an air ambient temperature of -12C. Prep cooler across the griddle measured at an air ambient temperature of 9C. Under counter sandwich cooler measured at an air ambient temperature of 10.2C. Corrective Action(s): Service the walk-in freezer to measure at an air ambient temperature of -18C or lower. Service the prep cooler across the griddle and under counter sandwich cooler at an air ambient temperature of 4C or lower. Corrected by: July 14, 2021. Violation Score: 3

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

Comments

Routine Inspection conducted today. Communicable Disease compliance conducted. Staff mask policy in place. Physical distancing decals and directional arrows in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till and between table booths. Customer contact information collected for contact tracing purposes. Daily health check for staff conducted. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles and sanitizer bucket measured at 200ppm. Low-temperature dishwasher measured at 50ppm chlorine. Bar under counter cooler measured at 4C. Walk-in cooler and prep cooler across the gas range measured at 4C. Rice cookers measured between 67C-89C. No signs of pests observed. Ice machine in sanitary condition. NOTE: Ensure temperature logs for cooling units are maintained. Overall, facility is well organized.