INSPECTION REPORT Health Protection DWAG-BD3S3A

PREMISES NAME Pho Hillton Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE June 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Huyen Le		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Hard surface sanitizer not available in the kithcen area. This is a repeated violation. Corrective Action(s): Dilute bleach with warm water (1 teaspoon of bleach with 1 liter of water) to make 100 ppm to 200 ppm bleach sanitizer. Sanitizer must be available on site during operator at all times. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser for the kitchen hand washing station was broken and unable to dispense any soap. Corrective Action(s): Service / fix the the liquid soap dispenser to ensure liquid soap is available at the aforementioned hand washing station. If can not be fixed immediately, obtain a bottle of hand soap for use in the meantime. Violation Score: 5

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

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

Comments

Routine inspection: - Coolers (display, prep, walk-in) maintained at 4C or less. - Freezers (chest, stand-up) maintained at -18C or less. - Serving area and washroom hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 50 ppm chlorine sanitizer at the plate level. - Meat slicer maintained in sanitary condition. - Food products stored off the ground and organized. - Bubble tea was no longer served. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. Note: Maintain a temperature record for all refrigeration units on a daily basis.