INSPECTION REPORT Health Protection YTAN-BB5NQW

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE April 11, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # YTAN-BB3PG4 of Apr-09-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Condenser panel of ice machine had significant accumulation of mould/biofilm. 2) A knife was being stored in the gap between the prep cooler and counter. 3) Rice scoop was stored in water above 4C. Correction: 1)Empty ice bin, then thoroughly clean and sanitize all parts of the ice machine. Correct by: Today 2) Knife placed in dishwashing area at time of inspection. Do not store knives in gaps in between equipment, as these spaces cannot be properly cleaned and sanitized. 3) Store rice scoop in ice water, and wash and sanitize every 2 hours.

Comments

- Ice machine has been thoroughly cleaned and sanitized. Good - ensure to clean and sanitize as discussed, at least once a month. - Only a small amount of bean sprouts were stored in ice water at time of inspection. Good - continue using only small containers for holding bean sprouts. Reminder that after the lunch rush, bean sprouts must be stored in the cooler. - Sanitizer solution in front and in back kitchen had 200 ppm chlorine detected and was no longer being mixed with detergent. - Walk-in cooler has been reorganized; all produce and cooked meats now on one side, while raw meats and eggs being stored on other side. - Prep cooler inserts properly organized. Reminder that the inserts with ready-to-eat items directly next to the raw ingredients must be covered with lids. - No cooling was being done at time of inspection. Reminder to cool in small batches, or use ice wand for rapid cooling. - Knives properly stored on knife rack - Rice scoop properly stored in ice water. - Upright freezer has been cleaned and sanitized; cardboard previously used to line racks has been removed - Old funnel with caked on grease accumulation (used for disposing waste oil) has been replaced with a new one. Ensure this funnel is washed and sanitized on a daily basis.