INSPECTION REPORT Health Protection GNAH-CVMTAU

PREMISES NAME All About Pho (Langley)		Tel: (604) 427-1150 Fax:
PREMISES ADDRESS C - 22372 Fraser Hwy Langley, BC V3A 4H6		INSPECTION DATE September 13, 2023	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted at this date. - Hand washing stations fully supplied with hot/cold running water, liquid soap and paper towels in dispenser. - Food in walk in cooler measured at or below 4 degree C(40F). Food stored organized, covered and in sanitary condition. - Food in walk in freezer measured at or below -18 degree C(0F). Food stored organized, separated. - Dishwasher registered at minimum 71 degree C at the dish surface in final rinse water. Dishware and implements stored in sanitary condition. Overhead storages utilized to store pots,pans. 2- comp sink noted maintained. - QUAT sanitizer with 200-400 ppm concentration available in spray bottles. Ensure to test the solution before use so that it is food safe.(200-400 ppm). This sanitizer can safely be used to sanitized cutting boards and other food contact surfaces. - Kitchen is well lit. No structural issues noted at this date. - Mop sink maintained. - Floor observed clean and maintained. No build ups at this date. Ensure to extend your floor cleaning to under and behind equipment and hard to reach areas. - General sanitation is satisfactory. No sign of pest activity noted at this date. Back door equipped with screen and is to be kept close to prevent pest entry. - Customer washrooms noted clean and well supplied. - Proper Cooling of food discussed with staff. Proper procedure is to be followed for large stock pots. Ice bath and small metal containers noted to be utilized for proper cooling. Potentially hazardous food is to be cooled down from 60C to 20 C less than 2 hours and from 20C to 4C (fridge temperature) less than 4 hours. One staff is food safe trained at the time of this inspection. FH permit posted in front desk.