INSPECTION REPORT Health Protection ABAN-APLTFW

PREMISES NAME An Pho Vietnamese Restaurant		Tel: (604) 589-8919 Fax:
PREMISES ADDRESS 13784 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE July 25, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thi Huyen Chau Le		NEXT INSPECTION DATE July 26, 2017
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 = 28

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer has accumulation of grime in crevices. Corrective Action(s): Thoroughly clean and sanitize meat slicer, including hard to reach areas. Ensure meat slicer is cleaned and sanitized every 4 hours, or after each use. To be corrected immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station at front of kitchen had many dishes stored in the sink. 2. Paper towel and liquid soap dispensers at 3-compartment sink were empty at time of inspection. Corrective Action(s): 1. Remove dishes from hand sink. The designated hand washing station must only be used for handwashing, not dishwashing. 2. Re-fill paper towel and liquid soap dispensers. All hand washing stations must be fully equipped with liquid soap, paper towels and hot/cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food not protected from contamination in walk-in cooler as: - Raw meats are stored too close to ready-to-eat and cooked foods. - Double-stacking of products without a food-grade cover in-between. - Several food items lack covers. Corrective Action(s): Re-organize walk-in cooler so that: - Raw meat products are stored separate from ready-to-eat and cooked foods. - No double-stacking of products without a food-grade cover in-between. - All food items require to be covered with a food-grade material. To be corrected today. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises requires major improvement, especially in the following areas: - Underneath 3-compartment sink - Ventilation canopy for cookline - Floor throughout kitchen - Inside of upright freezer (near walk-in cooler) - Underneath stove and deep fryer - Behind both chest freezers Corrective Action(s): Clean and sanitize all areas listed above. To be corrected by July 26, 2017. You need to work hard and frequently on maintaining a sanitary facility. Ensure to review your sanitation plan with all staff. Violation Score: 9

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

Comments

Routine Inspection: - Hand washing station at front of kitchen fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at 4 degrees Celsius. Freezer temperatures satisfactory. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level. - Chlorine (bleach) sanitizer = 200 ppm. Wiping rags stored in sanitizer solution - good. - Ice machine clean. Ice scoop stored in designated container - good. - No evidence of pest activity at the time of inspection. In addition to the violation above, the following requires your attention: - Work on organizing shelves so they are not so full, equipment is easy to access, and food is stored separate from equipment/utensils. - Ensure equipment and big pots are also stored off the floor. Remember: - Proper way to cool foods is from 60C to 20C within 2 hours (ice water bath, shallow metal pans, smaller portions, cooling wand), then 20C to 4C within next 4 hours in cooler at 4C.