INSPECTION REPORT Health Protection LKIM-B57P7M

PREMISES NAME Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289 Fax:
PREMISES ADDRESS 102 - 14357 104th Ave Surrey, BC V3R 1Y1		INSPECTION DATE October 3, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 05, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat in oven unit at temperatures of less than 60 degrees Celsius. 54 degrees Celsius observed. CORRECTED DURING INSPECTION. Oven turned back on. . Corrective Action(s): Meat is left in oven after cooked for lunch rush. The oven is not a hot holding unit. Once staff are finished cooking meat items DO NOT leave in oven with oven turned off as temperature decreases over time. Turn oven on to lowest setting. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Lack of sanitizer solution in kitchen. Staff unable to locate sanitizer solution and did not know if it had been changed from previous day. CORRECTED DURING INSPECTION. . Corrective Action(s): Sanitizer solution is required each day and prior to the processing of food in the kitchen. All surfaces are to be wiped with sanitizer solution and NOT plain water. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Violations: 1) Cooked meat stored under paper towels in kitchen next to handsink - CORRECTED DURING INSPECTION. Item relocated 2) Spring Rolls uncovered and in containers that have holes 3) Raw meat stored adjacent and over ready to eat food items. 4) Equipment stored on floor of stairwell. Rodent droppings found upstairs on floor. This is an unsuitable location. . Corrective Action(s): 1) Do not store food items under paper towel dispensing unit as water from wet hands can fall onto food items and water from handwashing can spray onto food items 2) Spring rolls need to be in container which protects from contamination in coolers and freezers 3) Organize and clean walk in cooler unit. Sort raw meat away from cooked and other ready to eat food items 4) Clean and sanitize all equipment in this location. Find new area to store food equipment which is not on floor. NO food equipment is to be stored on floor. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found upstairs in office. New traps have been laid by Pest Technician. Fruit Flies observed throughout facility. . Corrective Action(s): Vacuum up all rodent droppings. Sanitize areas with 200ppm Chlorine (1 tbsp bleach for 1 gallon water) Minimize standing water, Organic spills to reduce infestations. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: - Exhaust canopy - Floor - Mould on fan in walk in cooler - Storage area under stairs . Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard box used to store utensils on lower shelf. Cardboard is an unsuitable material as it can not be cleaned and sanitized. . Corrective Action(s): Replace cardboard box with one of the plastic ones on site. . Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Pest control program in place - 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 - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - Hair restraints in use - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.