INSPECTION REPORT Health Protection JCHY-CEDR7T

PREMISES NAME Super Pho VN Cuisine		Tel: (604) 581-0122 Fax:
PREMISES ADDRESS 9544 120th St Surrey, BC V3V 4C1		INSPECTION DATE May 13, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Que Trinh Chai		NEXT INSPECTION DATE May 16, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 81

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Built-up of food debris observed underneath the meat slicer guard and along the blade. Corrective Action(s): Clean and sanitize the aformentioned areas. Meat slicer disassemed and must be cleaned and sanitize after each-use. Corrected by: May 16, 2022 Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse and is leaking water. Observed chlorine sanitizer bucket to be empty. No chlorine-based sanitizer bucket available in the kitchen to sanitize food contact surfaces. Corrective Action(s): Service the dishwasher to read at least 50ppm chlorine final rinse and to stop water leakage. Prepare chlorine sanitizer bucket to measure 100-200ppm for the kitchen to sanitize food contact surfaces. Temporary use 3-compartment sink method for manual ware washing. Wash/rinse/sanitize/air dry. 3rd compartment sink must measure 100-200ppm chlorine. Take-out only. Dine-in is not permitted until Environmental Health Officer checks the low-temperature dishwasher is sanitizing at 50-200ppm chlorineCorrected by: Immediately. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing sink obstructed with raw meat and tray of soil. Corrective Action(s): Ensure all handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink must be free of all obstruction to ensure staff is constantly washing their hands. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Observed double stacking of raw and cooked meat items on top of each other in the stand-up freezer next to the handwashing sink in the kitchen where bottome of the container is in direct contact with raw meat or cooked meat. Corrective Action(s): Ensure all food are covered and not in direct contact with containers or other food items. Corrected by: Immediately. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 20L frozen beef stock and box of frozen bone marrow thawing at room temperature. Corrective Action(s): Move aforementioned food items into a cooling unit able to hold at least 4C or lower to thaw or put under cold running water. Corrected by: Immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed tray of soil used to grow plants/produce. Observed evidence of ant activity underneath the stand-up freezer beside the back handwashing sink. Corrective Action(s): Remove all tray of soil used to grow plants. No growing of produce is permitted as this is from unapproved sources and will attract pests. Corrected by: May 16, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed the underneath and around following areas to have built-up of food debris: -Stand-up freezer, stand-up cooler, stainless steel worktables, prep cooler, 3-compartment sink, gas stove/deep fryer area in the main kitchen area. -Chest freezer in the dry storage area. -Shelving and interior of stand-up freezer and preparation cooler. Observed the exhaust hood vent to have built-up of grease. Next servicing date is June 2, 2022. Corrective Action(s): Clean and sanitize the aformentioned areas. Review and follow facility's Sanitation Plan on daily, weekly cleaning of food premises. Corrected by: May 16, 2022 Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed microwave to be placed on a plank of exposed wood. Corrective Action(s): Remove exposed wood. All food contact surfaces must be of easily cleanable and imporous material. Corrected by: May 16, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher measured at 0ppm chlorine final rinse and is leaking water. Operator purchased chlorine sanitizer for the low-temperature dishwasher and it measured at 100pm chlorine final rinse temperature. Corrective Action(s): Service the dishwasher to read at least 50ppm chlorine final rinse and to stop water leakage. Operator serviced low-temperature dishwasher to measure 100ppm chlorine at the time of inspection. Service the leaky pipe of the dishwasher to be corrected by: Immediately. Violation Score: 3

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

Comments

Routine Inspection conducted today. Correction Order issued. Premises is not to permit dine-in customers until Environmental Health Officer comes back for follow-up inspection. Take-out only. Environmental Health Officer came back at end of work shift to verify low-temperature dishwasher. Low-temperature dishwasher measured at 100ppm chlorine final rinse temperature. Facility permitted to allow dine-in at 16:30hrs on wards. Ensure to comply with Correctional Order issued by next schedule follow-up inspection. Handwashing sink well equipped with hot and cold running water, liquid soap, paper towels. Stand-up coolers, prep coolers measured at 4C or lower. Stand-up freezers and chest freezers measured at -18C or lower.