INSPECTION REPORT Health Protection JMAA-AWUUME

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2617 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE March 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nghi Thong		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple infractions were noted: 1. Raw beef was stored on top of cooked beef. 2. Large chunk of meat in freezer was uncovered Corrective Action(s): 1. The raw beef was placed underneath the cooked beef at time of inspection. 2. The meat was covered at time of inspection. Ensure that all items are covered with food-grade material (e.g. plastic wrap) when stored Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tray under dishwasher contains a significant amount of grease and grime. Corrective Action(s): Please clear out the grime from the tray and ensure that it is kept in sanitary condition at the end of each day. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in good sanitary condition. 1. Temperatures: (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Upright cooler at 2C - Beverage cooler at 4C - Prep coolers at 4C - Chest freezers at -20C - Sprouts on counter were stored on ice and were at 4C - Thermometers were placed in the stand-up cooler / prep cooler and were accurate to within 1C 2. Hygiene and Sanitation - Low-temperature dishwasher contains 50 ppm chlorine residual (final rinse at the plate) - Labelled sanitizer bottle contains 100 ppm chlorine residual - Handwash sink at front adequately stocked with hot/cold running water, liquid soap, and paper towels - Ventilation slats, deli slicer, and ice machine are in sanitary condition - Utensils are kept in sanitary condition 3. Pest Control - No visible signs of recent pest activity at time of inspection 4. Administrative - Permit posted and up-to-date - Operator has FoodSafe 1 - received before July 2013 . All FoodSafe 1 certificates issued before July 2013 expire on July 29, 2018. Ensure that you renew your FoodSafe by going to www.foodsafe.ca. You may be eligible for a refresher course. Recommendations: - Obtain bins to store meat in freezer, as plastic bags may not always be food-grade