INSPECTION REPORT Health Protection TCHN-CCCUXA

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE March 9, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE March 10, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): **Repeat** Front of house sanitizer measured <50ppm QUATS at time of inspection. Staff stated manager makes solution at start of day. **Corrected during inspection** Switched to bleach sanitizer when identified. Measured 200ppm at time of insepection. Use test strips to ensure QUATS sanitizer is of proper concentration Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: **Repeat** Staff unaware of designated handwashing station in kitchen area **Corrected during inspection** Designated leftmost compartment for handwashing purposes. Remaining compartments: Middle: for washing and rinsing Right: for sanitizing Middle and Right compartments may be used for food preparation. Compartments must be washed and sanitized prior for food preparation. Corrective Action(s): Violation Score: 5

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

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

Code 402 noted on Routine inspection # TCHN-CC3TYS of Feb-28-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff in kitchen was not observed to wash hands at time of inspection. Correction: All food handlers must wash hands and change gloves whenever changing tasks from 'dirty' task to a 'clean' task. Educate staff on proper hand washing policies and procedures (as per approved sanitation/food safety plan) Code 401 noted on Routine inspection # TCHN-CC3TYS of Feb-28-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No compartments of 3 compartment sink available for handwashing in kitchen at time of inspection. Correction: Handwashing station must be available at all times for staff to wash hands. Correct by: March 3, 2022 Code 302 noted on Routine inspection # TCHN-CC3TYS of Feb-28-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bottle of unknown liquid (orange) used as sanitizer in front end. Staff unable to identify source bottle the solution comes from. Correction: Use an approved sanitizer for all food contact surfaces (bleach/QUATS). Correct by: Immediately

Comments

Follow-up inspection conducted. Walk-in cooler measured C QUATS spray bottle for front of house measured <50ppm at time of inspection. Bottle replaced with 200ppm bleach solution. Please use test strips to ensure proper concentration of sanitizer is used. Kitchen left-most compartment designated as handwashing station. Middle compartment should be for washing/rinsing. Rightmost compartment for sanitizing as draining board is located next to this compartment. Ensure kitchen staff is washing hands frequently and every time gloves are changed. Walk-in cooler measured 7.5C at time of inspection. Temperature could not be adjusted during inspection. Code 205 from previous inspection sustained. Please adjust to a lower temperature so cooler reaches 4C or less and keep doors shut when possible. Progressive enforcement action (e.g. correction order, closure, etc) may result if temperatures cannot reach and be maintained at 4C or less. Follow-up inspection March 10, 2022