INSPECTION REPORT Health Protection AHEN-CXSTTS

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE November 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard liners were observed lining a porous container that contained unpackaged single-use service utensils. Corrective Action(s): Manager removed the cardboard liners as they are not made of easy to clean and impervious to moisture materials. Manager transferred the single-use service utensils into a washable non-porous container during the inspection. Ensure all food contact surfaces are made of easy to clean, durable, smooth, impervious to moisture, and non-toxic materials to protect utensils from potential contamination. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One of the two sanitizer pails had a partially worn off label. QUATS sanitizer spray bottle was not labelled. Corrective Action(s): Manager re-labelled the above-noted spray bottle and sanitizer pail to properly identify the contents. If labels become worn during washing activities in the future, ensure to promptly re-label the sanitizer spray bottles and sanitizer pails to clearly identify the contents. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. 2-compartment sink was supplied with hot and cold running water. Overhead sprayer was functional at the rinse sink next to the dishwasher. 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the spray bottle and both sanitizer pails. Dining tables were observed being sanitized after each use. No signs of recent pest activity were evident at the time of inspection. Food storage areas appeared clean. Floor below the cook line was in a clean condition without accumulating grease/debris. Ice machine was in a clean condition. Walk-in-cooler, prep. cooler in the kitchen, and prep. cooler in the front service area were at 4 degrees C or less. Walk-in-freezer temperature was satisfactory. Refrigeration record temperature log was being maintained. Hot-held rice was at least 60 degrees C. Previously cooked meat was sliced and cooled in shallow metal containers in the walk-in-cooler. Previously cooked meat was at 4 degrees C or less internal temperature. Cooked pho broth is cooled either in the walk-in-freezer or with a cooling wand, and then transferred into refrigeration units according to the Manager. Broth in the prep. cooler was at 4 degrees C or less internal temperature. Chilli oil was stored in a refrigerated condition in the walk-in-cooler. Permit to operate was posted. Manager on duty held valid FOODSAFE Level 1 course training (expiration date: February 23, 2024). Ensure to renew your FOODSAFE Level 1 or equivalent course training prior to the expiration date by successfully completing a FOOSAFE Level 1 or equivalent course. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.