INSPECTION REPORT Health Protection JCHW-B9LR7F

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 21, 2019	TIME SPENT 1.5 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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice reheated in the microwave and placed into the rice cooker ranged from 50C to 60C. Corrective Action(s): Hot potentially hazardous foods must be reheated to greater than 74C prior to placing into the rice cooker for hot holding. Rice cookers are not intended for reheating foods. Rice was reheated in the microwave at the time of inspection to greater than 74C. Staff must be a probe thermometer to verify proper reheating temperatures have been achieved. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were stored on the cleaned and sanitized deli slicer for dry. One of the towels had a long hair, which was contacting the slicer. Corrective Action(s): Ensure all equipment is kept in a clean and sanitary condition at all times. Do not place towels on the slicer for drying. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed rinsing blender container and allowing it to dry after use (no sanitizing step) and juicing machine was found to have dried fruit rinds on it. Corrective Action(s): Equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment can be sanitized after 2 hours if used on a continuous basis. Equipment was washed and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed picking food off the floor and discarding into garbage with gloves. Staff did not change gloves before continuing to handle foods. Corrective Action(s): Staff must adhere to good hand hygiene practices at all times. Staff must change gloves whenever gloves become contaminated to prevent potential cross contamination. Review proper glove use practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods were stored on the floor in the walk-in cooler. A puddle of blood was observed on the floor by the meat. 2) A scoop was stored entirely submerged in the pho broth. Corrective Action(s): 1) Foods must be stored off the floor to protect foods from potential contamination and to facilitate proper cleaning. 2) Scoops must be stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and other materials were observed covering the vent hood area. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Vent hood covers must be cleaned on a regular basis. Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The far wall drywall has a hole. Corrective Action(s): Repair the damaged wall. All surfaces must be smooth, non-absorbent, and easily cleanable. Correction date: 1 month Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Both staff in the facility at the time of inspection do not valid FoodSafe Level 1 or equivalent training at the time of inspection. This is a repeat violation. Corrective Action(s): At all times of operation, at least one person on-site must have FoodSafe Level 1 or equivalent training. Either addition staff must be trained in FoodSafe Level 1 or staff schedules must be adjusted to have FoodSafe Level 1 staff present during hours of operation. Operator, with FoodSafe Level 1 arrived on-site at the time of inspection. Continued non-compliance with FoodSafe Level requirement, will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Prep coolers were at 4C (top and bottom). -Glass door cooler was at 2C. -Sprouts stored in an ice/water mixture. -Under counter freezer was at -18C. -Upright freezer was at -14C. -Front chest freezer was at -20C. -Hot potentially hazardous foods were probed at around 4C to 5C. Improvements have been noted in terms of rapidly cooling foods. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Chlorine levels are checked and recorded daily. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. Sanitizer spray bottles were located in each food preparation area. -Ice machine was found to be clean and well maintained. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B9LR7F
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: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items were compliant with the trans fat requirements.
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