INSPECTION REPORT Health Protection LKIM-BJ3P5Z

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE November 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice cooker was turned off upon arrival of inspector. Internal temperature of rice was at 40 degrees Celsius. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Ensure rice cooker is always turned on when in use. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found upstairs in dry storage/office room on lower shelves of shelving unit Rodent droppings found on floor above stairs where food is stored in pest proof containers. Fruit flies found throughout. Infestation is extremely large. . Corrective Action(s): Remove dry storage bins from upstairs floor. All items are to be stored on shelving units in dry storage/office area. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Discuss fruit fly infestation with Pest Technician. Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - Proper cooling of broth occurring - facility cooling broth in freezer units; all temperatures of broth less than 4 degrees Celsius - All lids on food items in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Have pest inspection reports for Health Inspector available during next inspection - lisa.kirkham@fraserhealth.ca