INSPECTION REPORT Health Protection LKIM-AXPLWX

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE April 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 13, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 44

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION Meat prepared and sliced on tray directly on top of garbage can. Manager on site and alerted staff as soon as inspector entered kitchen. Two staff members each found to be preparing food on top of garbage bins upon arrival of inspector. Staff immediately moved trays once inspector walked in. CORRECTED DURING INSPECTION - meat moved, proper work surface sanitized, tray sanitized . Corrective Action(s): Do not continue this practice as it is unsanitary. Do not use garbage cans as surface for placing any item other than garbage. CORRECTION ORDER ISSUED FOR THIS VIOLATION. . Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts not stored on ice. CORRECTED DURING INSPECTION - ice added to sprouts. . Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine requires cleaning. Ensure ice machine is routinely cleaned and sanitized. . Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Lack of sanitizer solution in kitchen. CORRECTED DURING INSPECTION - sanitizer solution made at demand of inspector. Sanitizer solution was available for front eating area but not back area. 2) Three pots found under the stairs with bubble tea solution or syrup inside or water inside. Items not properly cleaned and sanitized prior to placing away as "clean". CORRECTED DURING INSPECTION . Corrective Action(s): 1) Sanitizer solution MUST be made daily and in use in kitchen ALL DAY. Ensure sanitizer solution is IN KITCHEN AT ALL TIMES. 2) All containers storing syrups or bubble tea solutions MUST be adequately washed, rinsed, sanitized and air dried prior to placing into area under the stairs. This area is highly infested with fruit flies. Bubble tea syrups are an attractant for pests. .. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw frozen meat thawing in warm water (20 degrees Celsius) in sink. CORRECTED DURING INSPECTION - water dumped and replaced with cold water from faucet. Raw frozen meat thawing on lower shelf. CORRECTED DURING INSPECTION - items moved to walk in cooler unit. . Corrective Action(s): Staff are NOT to thaw at room temperature or warm water. ALL THAWING must occur temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Ants and Fruit flies found throughout. Ants found in front area. Fruit flies found under the stairs, under the dishwasher and in front bubble tea area. . Corrective Action(s): Have pest technician add sets of traps to the areas under the stairs and under the dishwasher. No traps currently set under the dishwasher. . Violation Score: 9

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

Comments

CORRECTION ORDER ISSUED: Reason for the Correction Order: Violation of Food Premises Regulations Section 12 Every operator of food premises must ensure that all food on the premises is (a) protected from contamination, and (b) offered for sale, sold, supplied, handled, prepared, packaged, displayed, served, processed,stored, transported and dispensed in a sanitary manner and without risk of spoilage. and Section 14 (1) Every operator of food premises that processes food must ensure that the food is processed in a manner that makes it safe to eat. Actions that must be taken by facility: 1) Food is NOT to be prepared, processed, chopped, cut, sliced, mixed, stirred, made, etc. on trays which are resting directly onto garbage bins. 2) Staff are NOT to use the tops of garbage bins as a food preparation surface. 3) Staff are NOT to rest, store, place or put trays of food on top of garbage bins. 4) Staff are NOT to use the top of garbage bins for resting ANYTHING OTHER THAN GARBAGE. COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Ice wand has been purchased and in use; all broths found to be at temperatures of less than or equal to 4 degrees Celsius - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.