INSPECTION REPORT Health Protection MBEK-DC4TW5

PREMISES NAME Pho 99 Vietnamese Noodle House (Surrey)		Tel: (778) 498-1399 Fax:
PREMISES ADDRESS 8934 152nd St Surrey, BC V3R 4E4		INSPECTION DATE December 19, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yen Thi Vu		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer inside bin stored between the prep coolers was measured at 0 to 50 ppm chlorine. Note: 100 to 200 ppm chlorine is required for effective food contact surface sanitizer. Corrective Action(s): Bleach water was remade and tested at 100 to 200 ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations to effectively kill/inactivate potential disease-causing microbes that may be present on surfaces. 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

Follow up to Inspection Report # MBEK-DBGVF8. Food packaging intact, no damage or signs of pest contamination. Additional bins with lids obtained for storage of dry goods. Areas affected by droppings during previous inspection have been cleaned and sanitized, and remain in sanitary condition (cleaning/sanitizing ongoing). All handwashing stations accessible and supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in labeled spray bottles and bucket in front area at 100 to 200 ppm chlorine. Personal items stored away from food/prep areas. Rice scoop in ice water. Several holes/gaps have been sealed with a cement-like material since the previous inspection. Pest activity appears to be reduced. Walk in cooler at 2 degrees C. Note: Additional kitchen staff have been FOODSAFE Level 1 certiifed, or are in the process of getting certified.