INSPECTION REPORT Health Protection 254813

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE April 23, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE April 25, 2024
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observations: Bottle of diluted solution of scented bleach sanitizer was observed to be used to clean and sanitize food contact surfaces. equipment and utensils Corrective action: Empty and clean spray bottle. Refill properly diluted unscented bleach at 200ppm into spray bottle to properly sanitize food contact surfaces, equipment and utensils. Scented bleach contains chemicals that causes solution to be scented and may cause contamination. Date To Be Corrected By: April 25, 2024 Corrective Action(s): Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observations: Employee did not wash hands prior to wearing gloves and handling food. Corrective action: Handwashing must be done prior to putting on gloves and following removal of gloves to ensure adequate and proper hand hygiene. Adequate hand hygiene minimizes chances of contamination of food. Staff washed hands before putting on new pair of gloves at time of inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Observations: Rodent droppings were observed to be inside mens washroom corner, on the middle layer/level and bottom of dry storage unit beside freezer unit at the back of the kitchen and behind food prep table with the meat slicer. Corrective action: Clean and sanitize areas listed above and monitor for future signs of pest activities. Operator stated she is aware of droppings and had called to schedule appointment for service. When service is finalized, contact and update district Environmental Health Officer. Rodent droppings around premise and areas that are elavated can indicate a more severe pest issue which can cause contamination to food. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observations: Debris build up and accumulation was observed in dry storage area at the back of the kitchen, underneath prep table and ware washing sinks. Grease build up observed on back splash boards along cookline. Corrective action: clean and sanitize areas listed above and ensure adequate monitoring and cleaning of these areas to prevent accumulation of food debris and attraction/harbourage of pests. Food debris and accumulation in less visible areas are more prone to pest harbourage and attraction which can cause contamination to food. Date To Be Corrected By: 1 month Corrective Action(s): Violation Score: 9

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

Comments

Comments: Temperatures: -chest freezer at -19C, food items inside are covered and frozen hard. -Prep cooler top at 3.5C (tendons probed for internal temperature) and 3.8C (ambient temperature) at the bottom. -Freezer at storage area at -11C, food items inside covered and frozen hard. -Walk-in cooler at 1C meat stored separate from vegetables -Two door freezer at -9C, food items inside covered and frozen hard. -Rice hot held at 72.9C -Thawing of beef observed inside walk in cooler. General: -Permit posted in a conspicuous area/location -Food Safe Training valid for operator on site (expiry date April 13, 2028) -Handwashing stations (men's washroom, women's washroom, handwashing sink in service area, and handwashing sink in kitchen) equipped with liquid soap, single use paper towels, and hot and cold running water. -High temperature dishwashing unit used. Temperature reached 72.9C at plate surface level at final rinse,