INSPECTION REPORT Health Protection DSOG-B9LUL4

PREMISES NAME An Pho Vietnamese Restaurant		Tel: (604) 589-8919 Fax:
PREMISES ADDRESS 13784 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE February 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Thi Huyen Chau Le		NEXT INSPECTION DATE February 28, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A bucket of bean sprouts placed adjacent to the handwashing station in the kitchen. Water splashes may contaminate the bean sprouts. Corrective Action(s): Place the bean sprouts away from the handwashing station. Ensure that the bean sprouts are only left out at room temperature for max 2hrs. Discard the bean sprouts after 2hrs has passed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - on floors of the walk in cooler - on shelving racks of the walk in cooler and upright cooler - underneath the three compartment sink - inside the prep cooler - on floors of the dry storage room Corrective Action(s): Clean the areas note above. Implement a regular cleaning schedule, particularly for hard to reach areas. Correct by: Today and ongoing. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs for ALL coolers and freezers. This will be verified during the follow up/next routine inspection. Correct by: Today and ongoing. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Broken thermometers inside the walk in cooler. Corrective Action(s): Provide a working thermometer inside the walk in cooler. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - Handwashing station supplied with cold/hot running water, soap, and paper towels. Paper towel dispenser may need to be replaced due to difficulty dispensing. - Surface sanitizer available in designated white buckets with presoaked wiping cloths at 100ppm bleach concentration. - High temperature dishwasher achieved 71.4C 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 (6inches) 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 unit was not in use at the time of the inspection. Ensure that it reaches temperature > or = 60C - Thermometers available in all coolers and freezers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B9LUL4
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: 0.15 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