INSPECTION REPORT
Health Protection
LKIM-B4BQ9K

PREMISES NAME
Pho Oh-Ba-Ma
Tel: (604) 593-6400
Fax: (604) 593-6400
PREMISES ADDRESS
103A - 15155 101st Ave
Surrey, BC V3R 7Z1
INSPECTION DATE
September 5, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dinh Duc Chinh
NEXT INSPECTION DATE
September 14, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Lack of sanitizer solution during inspection. CORRECTED DURING INSPECTION. Staff were shown how to make sanitizer solution and provided with both English and Vietnamese instructions.
Sanitizer solution made by EHO for staff.
.
Meat slicers in unsanitary condition.
.
Corrective Action(s): Ensure staff are preparing and using sanitizer solution daily.
.
Meat slicers need to be cleaned and sanitized to remove all food items prior to storage. Ensure item is properly dismantled at each cleaning.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Lack of handsoap at designated hand sink in back kitchen.
.
Handsink blocked by mops and brooms. Unsuitable location. Items relocated to mop sink closet in back of restaurant. Ensure that going forward staff are not leaving brooms and mops in kitchen as there is no room for items. The facility has designated area for mop and broom storage.
.
CORRECTED DURING INSPECTION
.
Corrective Action(s): Ensure proper soap pump at front coffee handsink
.
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Broom hanging from shelf in food prep area. Touching front dispensing area of dry goods bin.
CORRECTED DURING INSPECTION - item relocated to mop sink area.
.
Corrective Action(s): DO NOT store brooms or mops in this area.
.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw meat thawed in sink at room temperature. CORRECTED DURING INSPECTION. Item moved to cooler unit to thaw.
.
Corrective Action(s): Frozen food items are to be thawed at temperatures of less than or equal to 4 degrees Celsius. In sink under running water or submerged in cold, frequently changed water or in cooler unit.
.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning and organizing required throughout.
Floor, shelves, cupboards, surfaces, containers storing utensils, wall backsplash where food debris has accumulated - all require extensive cleaning.
.
Corrective Action(s): Ensure staff are following proper cleaning schedule and cleaning in hard to reach areas. Some areas of floor have not been cleaned in awhile.
.
Violation Score: 9

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Lack of adequately trained FoodSafe Certified staff on duty during inspection.
.
Corrective Action(s): ONE staff member MUST have valid FoodSafe Certification at all times facility is in operation. This includes preparation when facility is not open as well.
.
Violation Score: 1


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

Comments

COMMENTS:
- No evidence of pests
- 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 72 (73.4) Degrees Celsius at the dish
- Three functional sink plugs available for use
observed
- Ice machine and scoops in good sanitary condition
- Raw meat stored away from Ready to Eat food items
- 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 expired on July 29, 2018. FOODSAFE will now expire after 5 years.
Visit www.FOODSAFE.ca for more information.

NOTE: front cupboard next to ice machine requires installation of a back