INSPECTION REPORT Health Protection LKIM-ABDTBC

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE June 29, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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)

Code 203 noted on Routine inspection # 224953 of Jun-21-2016 Food not cooled in an acceptable manner [s. 12(a)] (Broth found to be cooling in large tubs - Do not continue this practice! Improper cooling leads to foodborne illness. Ensure all food items are cooled in shallow/small containers. Do not cool large quantities of cooked food in one large container as it will not cool fast enough. Cool according to 60 degrees - 20 degrees C in 2 hours; 20 degrees C to 4 degrees C in 4 hours. Going forward cool in small batches.) Code 302 noted on Routine inspection # 224953 of Jun-21-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) Front handsink being used for washing of dishes. - Remove drying rack - do not wash dishes in this sink. 2) Lack of Sanitizer solution Corrected during Inspection - ensure sanitizer solution is made daily - 100 ppm chlorine - information provided in both English & Vietnamese 3) Meat Slicer, knives in knife rack are not sufficiently clean - clean & sanitize these items prior to putting away as clean.)

Comments

ALL ITEMS CORRECTED: - Facility is now cooling soup broth in smaller batches - Sanitizer solution made for front and for back kitchen area (QUAT) - Upstairs storage area has been cleaned and organized - All shelves and utensils have been cleaned and sanitized - All dirty surfaces have been cleaned - Oven area is now clean and oven on stainless steel work surface (previous surface not durable or very suitable for kitchen) - Shelving unit has been removed from facility - Garbage bags are not in use (for covering food items) - Back door closed Facility in EXCELLENT sanitary condition - continue cleaning to maintain this high level of sanitation