INSPECTION REPORT Health Protection CPAK-AVZRT7

PREMISES NAME Pho Hillton Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE February 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Huyen 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked rice in rice cooker was measured at 17'C. Cooked rice was from last night's shift and the cooker was not turned on yet for today. Corrective Action(s): Ensure to discard left over rice at the end of each shift. Cooked rice should be stored at or above 60'C at all times during operation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soap was mixed in bleach solution. Sanitizer solution was remade at this time. Corrective Action(s): Ensure to mix 1/2 tsp of bleach per 1L of water to prepare sanitizer solution. Do not mix soap. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Frozen squid and meat placed right beside the dishwasher. Both in vacuum packaging. Operator claims these are not to be thawed but to be sliced while still frozen. Moved to the prep area at this time. Corrective Action(s): Do not place food by the dishwasher nor anywhere close to the dishwashing area. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding not in use at this time. -Temperature monitoring system in place. -100ppm chlorine solution available in labelled spray bottle at front. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Bean sprouts and greens for pho noodles stored in the front display cooler. -Ice machine satisfactory. Scoops stored in proper manner. -Dry storage room satisfactory. No evidence of pest activity observed at this time. -Washrooms satisfactory. Facility maintained in a good sanitary condition. NOTE: When thawing frozen food, ensure to thaw by placing in walk-in cooler 1-2 day(s) in advance, or under cold running water, and NEVER just by leaving at room temperature. Please contact the health inspector for any questions or concerns.