INSPECTION REPORT Health Protection CPAK-AEXSMA

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE October 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 25

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): No handwashing observed from any of the staffs in kitchen. 1) A staff was putting away tools and touching non-food items, opened a box of food and started touching food without washing hands. When the staff was asked about handwashing, the staff washing his hands under running water without using soap. Staff was instructed and asked to wash hands properly using the soap at this time. 2) Another staff was wearing gloves and the same gloves were worn while the staff touched pot handles, bowls and started slicing meats on cutting board. No handwashing observed in between. Corrective Action(s): Ensure all staffs are trained regarding proper handwashing practice. Staffs should wash hands using liquid soap and warm water after taking a break, touching non-food items and during food prep, whenever changing from raw meat/seafood to cooked/ready to eat foods (i.e. bean sprouts, vegetables). Wearing gloves does not make any difference. Staff should take off gloves each time as mentioned above, wash hands and wear new gloves. Never reuse the same gloves. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops again stored in lukewarm water. Corrective Action(s): Ensure scoops are stored in ice. Repeated violation. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Boxes of frozen meat stored at room temperature for thawing. Both had been taken out <30minutes prior to inspection. Internal temperatures at ~5.7'C. Staff started preparing one of the boxes and put another box in walk-in cooler at this time. Corrective Action(s): Ensure to follow proper thawing method: place under cold running water or in cold water or in cooler. Do not thaw foods by leaving at room temperature. Also, do not take food out and leave at room temperature, if not to be prepared within 30 minutes. Violation Score: 1

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

Comments

Follow-up inspection conducted: -Walk-in cooler/freezer in better organization than what was observed during the routine inspection. However, still requires improvement. Ensure every item stored in walk-in cooler is covered properly with food grade materials. Remove newspapers on shelves inside walk-in cooler. ->100ppm chlorine available in a labelled spray bottle for food prep area, but not in use. Instead, bucket available at the prep sink. The bucket was "refilled" with >100ppm at the beginning of inspection; staff had claimed the solution looked dirty and had to be remade. Health inspector unable to tell whether the solution was available for use prior to the inspection. Staff was advised to sanitize all prep surfaces using the solution at this time. Facility requires improvement in terms of general operational and food handling practices. Only one FoodSafe certified staff on site. Follow-up inspection will be conducted within 1 month. As per progressive enforcement, any repeated violation(s) from the routine inspection and this inspection will result in issuance of Order/Ticket(s). In addition to this, operator may be required to hire at least one more FoodSafe certified staff or have one more staff certified. Operator currently on vacation. It is operator's responsibility to have this and previous report read and fully understood. Please contact the health inspector for any questions or concerns.