INSPECTION REPORT Health Protection JCHW-ATSRUJ

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE December 6, 2017	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A metal container was placed over the garbage can to store cut vegetables at the time of inspection. Corrective Action(s): Discontinue this practice immediately. No items are to be placed over the garbage can. Surfaces may potentially become cross contaminated. Metal container of cut vegetables was relocated at the time of inspection. Violation Score: 9

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

Comments

-Follow-up inspection to Nov 24, 2017. -Hot potentially hazardous foods are now being cooled at room temperature for approximately 1 hour before placed into the cooler to cool items to 4C. Cooked items cooling at room temperature for approximately 45 minutes were probed at 20C to 30C. -Did not observe any improper reheating of food for hot holding at the time of inspection. -Sprouts were stored on ice and with ice in the container and was probed at 4C. -Salad rolls are no longer stored at room temperature during weekdays – items are made fresh to order. During the weekend time stamps are used to track time. -Knives were properly stored in a clean and sanitary manner at the time of inspection. -Sanitizer spray bottles present in kitchen and front service area. Both bottles were properly labelled and tested at 200ppm. -Raw meats were properly stored at the time of inspection. -Prep cooler was at 4C (top and bottom). -Staff are practicing better glove usage. Used gloves were found in the garbage cans at the time of inspection. Ensure staff adhere to good hand hygiene at all times. -Staff FoodSafe Level 1 valid until 2021-07-16. -Health Permit hand delivered to staff. Ensure permit is posted in a visible location. -Please contact the inspector if you have any questions or concerns.