INSPECTION REPORT Health Protection AHEN-CKASQW

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE October 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 18, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chili oil inside three small containers was observed stored at room temperature. Person in charge on shift informed that garlic is added to canola oil as part of their chili oil preparation on-site and that this chili oil was at room temperature for more than 2 hours (approximately from 3 days ago). Corrective Action(s): Person in charge discarded the chili oil at room temperature during the inspection. Discontinue practice of storing garlic-in-oil mixtures (chili oil) at room temperature since unrefrigerated garlic-in-oil mixes can support the growth of Clostridum botulinum bacteria, which can cause botulism. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Black debris/mould was present inside the ice machine. Corrective Action(s): Person in charge informed they would purchase prepackaged ice from an approved source for interim use and began draining the ice during the inspection. Ensure the ice machine is drained and cleaned and sanitized in accordance with manufacturer's specifications; Correct today and prior to reuse. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two containers of covered raw meat were stored next to covered ready-to-eat meat and above sealed containers of broth. 2. A garbage bag was being used as a barrier between the empty bowls and meat slicer that was in use to slice raw meat. Garbage bags are not food grade and can contain odour-suppressing chemicals and/or pesticides. Corrective Action(s): 1. Person in charge re-arranged the food products inside the walk-in-cooler to move the raw meat containers on the lowest shelf of the walk-in-cooler and place them separately from the ready-to-eat food products. Ensure ready-to-eat food products are either stored separately or on higher shelving units than raw meat in the walk-in-cooler to prevent any possible contamination issues. 2. Staff removed the garbage bag and placed a food grade bag as a temporary barrier between the meat slicer and bowls during the raw meat preparation. Do not use garbage bags near food contact surfaces since they are not food grade and may contain odour-suppressing chemicals and/or pesticides. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed in the dry storage area below the stairwell. Corrective Action(s): Clean and sanitize the above-noted area to remove the rodent droppings today. Monitor for signs of recent pest activity and continue with your pest control measures: regular cleaning, sealing any possible entry points, professional pest control program, and covering food products. Violation Score: 3

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

Comments

Hansinks (in the kitchen, front service area, and three washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse chlorine sanitizer residual was measured at 50 ppm. Chlorine test strips were available on-site. 2-compartment sink was supplied with hot and cold running water. A sink plug was available. 200 ppm QUATS sanitizer was available inside two sanitizer pails and a spray bottle. Meat slicer is used once per week for raw meat only according to the person in charge. Slicer is disassembled after use and the blade is cleaned and placed through the dishwasher. The remaining components are manually washed, rinsed, sanitized, and air dried according to the Person in Charge. Manager informed that Orkin provides pest control services on a monthly basis, however the reports are with head office. It is recommended to keep copies of the pest control reports on-site as well. Floor behind the cook line appeared clean. Doors were observed shut between use. Walk-in-cooler (measured at 3.6 degrees C), prep cooler (measured at 0.1 degrees C), and front prep. cooler (measured at -3 degrees C) were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Hot-held rice and pearls were at or above 60 degrees C. Cooled broth and sliced cooked meat products were at or below 4 degrees C in the walk-in-cooler. Person in charge informed that the broth is placed into the freezer for rapid cooling prior to placing it into the walk-in-cooler. Refrigeration units were equipped with thermometers. Person in charge with valid FOODSAFE Level 1 (expiration date: February 23, 2024) was present on shift. Signature is not required on this report due to the COVID-19 pandemic. If you have questions, contact the district Environmental Health Officer.