Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-BFXRTS
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 12, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Dinh Duc Chinh
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 15
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Raw beef in cardboard box out of cooler unit.
Pork not fully submerged in cold water for thawing.
Pork in bags not under cold water during thawing.
CORRECTED DURING INSPECTION - items moved to cooler unit or placed in cold water.
.
Corrective Action(s): Ensure all frozen items are fully submerged when thawing.
Do not thaw at room temperature.
.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required in hard to reach areas.
Clean out containers storing lids.
.
Corrective Action(s): Clean food debris that has accumulated under grill, on lower shelves, on plate shelves.
Clean corners of cupboards
Ensure all items are pulled out of cupboards and shelves to clean surfaces properly.
Much grease has accumulated on surfaces and as a result food debris is sticking to shelves.
.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Most rags in facility are dirty and/or torn.
.
Corrective Action(s): Replace cleaning rags as necessary.
.
Violation Score: 3

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

COMMENTS
- Facility in FAIR sanitary condition
- No evidence of pests
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.5) Degrees Celsius at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine
- 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
- Meat slicer in good sanitary condition - sanitize during inspection
- Staff Personal items kept separate from kitchen equipment
- FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.