INSPECTION REPORT Health Protection AFOK-ATHR9M

PREMISES NAME Pho Hoa Hong Vietnamese Restaurant		Tel: (604) 588-8890 Fax:
PREMISES ADDRESS 4 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE November 27, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Van Do Huynh		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizing solution not available in food preparation area. As soon as the restaurant is open, prepare a sanitizing solution by diluting 25ml of regular household bleach with 4 liters of water. All wiping rags need to be stored in the sanitizing solution. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Detergent containers were being washed and used as food containers. Chemical containers are not food grade material and cannot be used to store any food products. This practice is to be stopped immediately. Rice scoops were stored in a stagnant container of water. Warm water will allow the growth of bacteria. Store rice scoops in a container of ice that is to be changed when all ice is melted and the scoops are to be water and sanitized at least every 4 hours. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted at the time of inspection: 2 standup coolers at 4C and thermometer available. Prep cooler less than 4C. Standup freezer at -18C. 2 compartment sink used as hand washing station. Ensure to properly wash hands without splashing into food products that may be stored in the sink during food preparation. Chlorine dishwasher achieved a final rinse concentration of 50ppm. Chlorine test strips available. Ensure to test dishwasher daily.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-ATHR9M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment