INSPECTION REPORT Health Protection KLAI-CHJSB5

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE August 22, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE 3 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up inspection conducted for inspection report# KLAI-CH7SQJ Did not observe any contaminated food or food unfit for human consumption during the inspection. 3-door bar reach-in cooler was noted at 4C during the inspection. No cold potentially hazardous food stored in this unit was noted over 4C. Clean cutting board is not stored under the bar handwash sink, in the open cabinet area anymore. Area noted in a sanitary condition. All food in the walk-in cooler and walk-in freezer were stored protected and in the proper storage hierarchy. The following areas that previously required sanitary attention is now noted clean: Wall below the dishmachine. Mop room beside the walk-in cooler and in the back storage area. No condensate or unknown liquid coming from fan unit in the walk-in cooler during the time of inspection. The following still requires your attention and must be corrected by the next routine inspection: At the start of the inspection, bean sprouts, sliced lemons and sliced jalapeno were still stored uncovered in the bar area. This was corrected during the inspection. Ensure all food are stored protected to prevent pests from landing and contaminating the food. Slight improvement noted on the cleanliness of the fume hood. Please ensure the fume hood is cleaned as often as necessary to prevent grease buildup from dripping into food products and contaminating these items that are stored or being cooked below. Interior of the dishmachine still required sanitary attention. No further follow-up required at this time.