INSPECTION REPORT Health Protection AFOK-AZGQH4

PREMISES NAME All About Pho		Tel: (604) 498-0222 Fax:
PREMISES ADDRESS 10190 King George Blvd Surrey, BC V3T 2W4		INSPECTION DATE June 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tam Nguyen		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of fresh garlic submerged in oil was stored at room temperature beside the grill unit. This practice is not acceptable it is a high risk of botulism. Food product was discarded. Fresh garlic submerged in oil must either be kept hot above 60C or less than 4C. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mildew growth noted on the inside walls of the ice machine. Discard all the ice product and have the inside properly washed and sanitized. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Utensils, dishware, and food equipment washed in the low temperature were not adequately sanitized as 0ppm of chlorine was achieved at plate level. Machine was primed and 100ppm was detected. Have all utensils, dishware, and food equipment re-washed and sanitized in the dishwasher. Operator/staff members were using ketostix to monitor chlorine concentration of the dishwasher. Ketostix are use for urinary analysis and not for measuring chlorine. Ensure the correct test strips are used to monitor the dishwasher. Wiping rags for food surfaces was stored directly on food preparation area above the prep-cooler units. When wiping rags are not being used, they must be stored in the 100ppm chlorine solution. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy oil build-up on canopy. Some heavy grease build-up was also noted on the sides and behind the grill units. Have the grease build-up area cleaned. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: All cooler units at 4C. Walk-in freezer was at -17C. Food items covered. 100ppm of chlorine sanitizing solution available. No pest noted. Note: Ensure food preparation sink is properly washed and sanitized prior being used to wash vegetables or other ready to eat foods. Ensure all vegetable products are properly washed prior to be used or served.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AZGQH4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment