INSPECTION REPORT Health Protection DSOG-BC6T8S

PREMISES NAME Taste of Pho		Tel: (604) 498-0898 Fax:
PREMISES ADDRESS 104 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE May 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) My Phu Nguyen		NEXT INSPECTION DATE May 22, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple cold potentially hazardous food items stored at room temperature: - raw meats - cooked meats Corrective Action(s): - Thaw all meats inside refrigeration at < or = 4C, under cold running water or ice bath. - Store all cooked meats inside refrigeration at < or = 4C Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher achieved 49.5C at the plate's level during the final rinse cycle. Corrective Action(s): After several cycles, the high temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. The operator must monitor the high temperature dishwasher to achieve 72C at the plate's level using a heat resistant thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Ice scoop stored directly on top of the ice machine. Dirt accumulation visible on top of the machine. - Rice scoop stored in lukewarm water. Corrective Action(s): - Store ice scoop in clean, designated bucket. - Store rice scoop in ice water to prevent contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Probe thermometer broken at the time of the inspection. Corrective Action(s): Obtain a working thermometer that accurately measures the temperature of food items. Correct by: Two days. Violation Score: 3

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

Comments

- General sanitation needs improvement. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated buckets at 100ppm bleach concentration with presoaked wiping cloths. Ensure to change out the sanitizer solution regularly. - High temperature dishwasher achieved 75.1C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (walk in, upright, prep): < or = 4C - All freezers (upright, chest): < or = -18C - All other hot holding units: > 60C - Working thermometers inside all coolers. - Daily temperature log kept up to date. Verified at the time of the inspection.