INSPECTION REPORT Health Protection DSOG-BJPQFB

PREMISES NAME An Pho Vietnamese Restaurant		Tel: (604) 589-8919 Fax:
PREMISES ADDRESS 13784 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE December 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thi Huyen Chau Le		NEXT INSPECTION DATE 1 Month
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 = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean plates and utensils stored on shelving units directly beside the mop sink. Corrective Action(s): Remove the clean plates/pots/utensils away from the mop sink. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bean sprouts in water bath at 14C. Corrective Action(s): Store the bean sprouts in ice water or inside the cooler at < or = 4C. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris, dirt and grease in the following areas: - inside the upright cooler - inside the walk in cooler - behind chest freezers - underneath the three compartment sink - underneath the prep cooler Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, particularly in hard to reach areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard being used to line the floors of the walk in cooler. Pots stored directly on the cardboard. Corrective Action(s): Discard the cardboard. Store all the pots on shelving units at min 15cm off the floor to prevent any potential contamination. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Missing working thermometer inside the prep cooler. Corrective Action(s): Provide a working thermometer inside the noted cooler and inside all refrigeration units. Violation Score: 1

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

Comments

- General sanitation satisfactory. See violation section above. - Handwashing station supplied with hot/ cold running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (walk in, prep, upright): < or = 4C - All freezers (two chest freezers): < or = -18C - Hot holding units (rice cookers): >60C - The operator must keep daily temperature logs on site for review.