INSPECTION REPORT Health Protection ABRR-AFTU8D

PREMISES NAME Super Pho VN Cuisine		Tel: (604) 581-0122 Fax:
PREMISES ADDRESS 9544 120th St Surrey, BC V3V 4C1		INSPECTION DATE November 18, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Que Trinh Chai		NEXT INSPECTION DATE 2 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Peanut sauce cooked two hours ago measured at 45C internal temperature. Corrective Action(s): - Cool your food products quickly, 60C to 20C within 2 hours and from 20 C to 4C within 4 hours. POrtion your large batch into small portions to facilitate cooling Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The cleaning cloth was siting on the prep counter Corrective Action(s): Store your cleaning cloths in a bucket with sanitizer. Ensure that the sanitizer solution is at 100ppm bleach Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Eggs stored above raw vegetables in the the cooler - Several food containers were uncovered in the cooler at the back Corrective Action(s): - Eggs must not be placed above raw vegetables; reorganize your cooler - Cover all food containers with well fitting lids Violation Score: 9

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

Comments

- All handsinks are supplied with hot and cold running water, soap and paper towel - All coolers are less than 4C - Four chest freezers and two upright freezers are less than -18C - Hot holding unit for rice greater than 60C - High temperature dishwasher measured at 71C during final rinse at the dish surface - Bleach solution in spray bottle measured at 100ppm concentration - No droppings observed in the kitchen at the time of inspection - Temperature logs are maintained - General sanitation is satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-AFTU8D
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