INSPECTION REPORT Health Protection ADIG-D32UNK

PREMISES NAME All About Pho (Langley)		Tel: (604) 427-1150 Fax:
PREMISES ADDRESS C - 22372 Fraser Hwy Langley, BC V3A 4H6		INSPECTION DATE March 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quang Le		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup and stews are cooled in the sink using ice bath, great job. Operator uncertain when to move these to the cooler. Quantity of stews/soups cannot reach 4C in ice bath in a safe amount of time. Corrective Action(s): Use methods discussed to ensure soup/stews follow safe cooling or propose an alternative method of choice that is safe (add this to your food safety plan). 60C to 20C in 2hrs, 20C to 4C in 4hrs. The last 4hrs should be in the cooler. Ensure to divide the soup in to smaller portions within the 2hrs. Recommend using probe thermometer. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front sink used for hand washing does not have adequate supply of paper towels in dispenser. Corrective Action(s): Operator supplied paper towels. Thank you. 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

Food Handler Hygiene -Hand wash stations (main kitchen one) are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C -Food in cold holding Freezers are below -18C -Hot holding food items are at or above 60C; noodles in warmer are used up during lunch rush (operator indicates they are used within 1-2hrs). -Cooking - Temperatures are being monitored with IR thermometers -Specialized Food Processing: Pho soups are reheated to boiling on the stove. -Fresh items for salads are held in a cooler separate from raw meats and other items for pho soup. -Approved Food Source - please provide all receipts by email to confirm approved source -Food is stored in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -Dishwasher - 200ppm Quat sanitizer -Sanitizer bottles/buckets - have 600ppm Quats (operator reduced during the inspection). Note that 200ppm is required, test strips are available on site. -Sanitizer bottles/buckets - have >100ppm Chlorine; Recommend to use only one type of chemical to avoid mixing. -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition -Pest control - there are no signs of pests at the time of inspection. Administration -Staff is certified in food safety