INSPECTION REPORT Health Protection JCHW-BQ7Q96

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 2, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE 1 Month
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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer was found to have meat debris on the blade and arm Corrective Action(s): Meat slicer must be properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A container of raw meat was store above containers of sauce for dipping spring rolls 2) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Container of sauce was relocated at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Large around of oil was found accumulating under the fryer. 2) Glass containers of food in the walk-in cooler were found to have mould on them. Corrective Action(s): 1) Facility must be maintained in a clean and sanitary condition at all times to prevent pest infestation. 2) Ensure food stock is rotated properly and dirty food containers are regularly cleaned and sanitized. Violation Score: 3

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). -Upright cooler was at 4C. -Upright kitchen freezer was at -9C. -Under counter freezer was at -12C. -Upriught freezer by walk-in cooler was at -25C. -Kitchen chest freezer was at -18C. -Service area chest freezer was at -20C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Broth properly cooled in 5.5L containers. Broth was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlroine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -Ice machine was found to be clean and sanitary. -No signs of pests noted at the time of inspection. -Washroom clean and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until March 15, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Operator must develop a COVID-19 safety plan and post the plan online (if applicable) and at the facility. For information on how to develop the COVID-19 safety plan, refer to the WorkSafeBC website.