INSPECTION REPORT Health Protection JCHW-C82S57

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		NEXT INSPECTION DATE October 26, 2021
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 = 28

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives were stored between a prep table and prep cooler. Corrective Action(s): Discontinue the practice of storing knives between tables/cooler - these areas cannot be cleaned and sanitized on a regular basis. Knives were removed and washed and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer. Corrective Action(s): Chemical dishwasher must be able to provide a minimum of 50ppm choline to the dish surface during the final rinse to properly sanitize equipment and utensils. While dishwasher is being serviced, use the dishwasher to wash equipment and utensils, followed by manually sanitizing in the 2-compartment sink - bleach was prepared at 200ppm at the time of inspection. Once the dishwasher had been serviced and is able to provide 50ppm chlorine on the dish surface, all equipment and utensils must be washed and sanitized again. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher was unable to provide 50ppm chlorine to the dish surface during the final rinse. Corrective Action(s): Service dishwasher to ensure it can provide at least 50ppm chlorine on the dish surface during the final rinse. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were unlabelled Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Containers were labelled at the time of inspection. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Service area under counter coolers were at 4C. -Front upright cooler was at 4C. -Kitchen upright freezer was at -15C. -Back area upright freezer was at -18C. -Hot holding was greater than 60C. -Sprouts stored on ice. -Pho broth is made daily and hot held on the stove at greater than 60C. -Cooked chicken is made daily and rapidly cooled and used throughout the day - chicken was probed at 4C. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -Deli slicer sanitation satisfactory. Minor amounts of food debris under the sharpening guard - arm and blade were found to be clean and sanitary. -Blender containers cleaned and sanitized after each use. -Ice machine was found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 5, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.