INSPECTION REPORT Health Protection JCHW-B58R3X

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE October 18, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 59

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of spicy soup made yesterday afternoon were probed at 8C (20L container) and 10C (approximately 40L to 50L container). Improper cooling of hot potentially hazardous foods is an on-going deficiency. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Spicy soup was discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine disinfectant. Chemical dishwasher records for chemical sanitizer strength were last completed on August 31, 2018. This is a repeat violation. 2) Deli slicer was found to have food debris from the previous night's use on the blade cover, blade, arm, and sharpening guard. This is a repeat violation. Corrective Action(s): 1) Chemical dishwasher must have at least 50ppm chlorine disinfectant on the dish surface to properly wash and sanitize all equipment, utensils, and dishware. Chlorine pail was refilled and chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface after emptying the dishwasher and refilling with fresh water. All utensils and dishware were washed and sanitized at the time of inspection. 2) Deli slicer must be properly disassembled for cleaning and sanitizing after each use. Deli slicer was cleaned and sanitized at the time of inspection. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed using single use glove to rub nose and continued to handle food and equipment without changing gloves. Issues surrounding hand hygiene are on-going violations. Corrective Action(s): Staff are to change single use gloves whenever gloves become contamination to prevent potential cross contamination of food and equipment. Review with all staff proper hand hygiene and single use glove practices. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Staff member observed placing pho broth lid on the garbage can, followed by returning the lid to the container. 2) Foods in the walk-in cooler and dry storage were stored on the floor. 3) Sauce was stored in an opened metal can. 4) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Do not store anything on garbage cans. Garbage cans are dirty and may contaminate foods. 2) Ensure foods are stored off the floor to prevent potential contamination of foods. 3) Once canned items are opened, contents must be transferred to food grade containers with proper protection. 4) Discontinue the practice of storing scoops inside ingredient containers. Handles and base of scoops/bowls may contaminate ingredients. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperature in a bucket next to the dishwasher. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or under cold running water. Meat was placed into the walk-in cooler at the time of inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found along the wall next to the deli slicer, oven (door), and shelving units and floors in the walk-in cooler Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff in the facility at the time of inspection and throughout inspection did not have FoodSafe Level 1 or equivalent training. Corrective Action(s): While in operation, at least one person in the facility must have a valid FoodSafe Level 1 or equivalent training. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Prep coolers were at 4C (top and bottom). -Sprouts were stored in an ice bath at 4C. -Freezer units ranged from -12C to -20C. -Hot holding was greater than 60C. -Pork was cooked to an internal temperature of greater than 71C. -Quats sanitizer solutions properly labelled and tested at 200ppm. -Ice machine was found to be clean and sanitary. -Washroom clean and well maintained. -Continue non-compliance with the Food Premises Regulation in terms of repeat violations may result in the issuance of Orders and or Violation Tickets. -Please contact the inspector if you have any questions or concerns.