INSPECTION REPORT Health Protection AJON-CESU7N

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE May 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE June 02, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of chicken stored in the dry storage area. Temperature of chicken in one bucket probed at 3.8 degrees Celsius, while the temperature of chicken in the second bucket was 35.5 degrees Celsius. Staff member informed that the meat is to be put into the microwave (hooked up in the dry storage area) as part of the cooking process.The second bucket was brought out within the last 30 minutes as per the staff member. Corrective Action(s): Finish cooking the chicken immediately. Ensure potentially hazardous foods are brought out of the cooler when they are just about to be cooked. In addition, do not store any cold potentially hazardous foods in the dry storage area. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer was prepared for the kitchen area. It was observed that staff rushed to make the sanitizer solution when the Health Inspector walked in. 2. No sanitizer available for the front and dining area. Corrective Action(s): 1.Ensure a 100-200 ppm chlorine (bleach) sanitizer solution (1 tsp bleach per litre water) is available at all times of operation to properly sanitize food contact surfaces and equipment. 2. Prepare a 100-200 ppm chlorine (bleach) sanitizer solution Ensure all food contact surfaces, including the dining area, are washed, then rinsed and then sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed in the following areas: - Storage shelves (including container storage, dry storage, equipment storage, under dishwasher). - Underneath and behind equipment. Corrective Action(s): Clean areas listed above. Ensure to follow your sanitation plan for daily, weekly and monthly cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not sanitizing dishes at the minimum required temperature. Operator informed they are aware of the issue and have already called in a service technician who has ordered a new part. In the meantime, the staff have been using the manual warewashing method to wash, rinse, sanitize and air dry dishes. Corrective Action(s): Service the dishwasher to ensure dishes are being properly washed, rinsed and sanitized. Continue using the manual warewashing method until receiving written approval by the Health Inspector to use the dishwasher. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers (walk-in, prep, front bar cooler) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). All freezers (chest, standup, 2-door, bar size) maintained at or below -18 degrees Celsius (0 degrees Fahrenheit). Hot holding for rice maintained above 60 degrees Celsius (140 degrees Fahrenheit). - Dishes are washed using the manual warewashing method as the dishwasher needs to be serviced (see violation above). This was discussed by the operator at the beginning of the inspection. - Ice machine maintained in a sanitary condition. Ice scoop stored in designated plate above ice machine. - Washrooms clean and hand sinks fully equipped with liquid soap, hot air dryers and hot/cold running water. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.