INSPECTION REPORT Health Protection AHEN-B8NRGX

PREMISES NAME Pho 99 Vietnamese Noodle House (Surrey)		Tel: (778) 498-1399 Fax:
PREMISES ADDRESS 8934 152nd St Surrey, BC V3R 4E4		INSPECTION DATE January 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yen Thi Vu		NEXT INSPECTION DATE January 23, 2019
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 = 28

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine contained debris inside it. The cover of the ice machine in addition to the inside of it requires cleaning. Corrective Action(s): Drain/empty the ice, clean and sanitize the ice machine as per manufacturer's instructions, and then discard the first batch of ice; Correct today. Do not use the ice for food/drinks preparation; Effective immediately. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not available in the front area where bubble tea preparation is conducted nor for the dining areas. Chlorine sanitizer was greater than 200 ppm in a spray bottle in the kitchen as the test strips were blanking out. Corrective Action(s): Person in charge on shift setup 100-200 ppm chlorine sanitizer inside two labelled spray bottles in the front and back areas during the inspection. It was reviewed that 1/2 teaspoon bleach per L of water should be used to setup 100 ppm chlorine sanitizer and that the sanitizer inside the spray bottle should be changed frequently throughout the week to maintain 100 ppm chlorine sanitizer. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the dry storage area was obstructed as it contained two jugs inside it. Hot running water was not accessible from this handsink. Corrective Action(s): The handsink was repaired during the inspection to enable access to hot running water. Jugs were removed from the handsink. Make sure all handsinks are easily accessible, are kept empty of food equipment, and are supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four open dry food products were not covered (contained in sealed bags or sealed pest proof containers with tight fitting lids) inside the dry storage area. Rodent droppings were present on the floor inside this dry storage area. Corrective Action(s): Staff member covered the containers during the inspection. Make sure all open bags of dry food are enclosed in food grade pest proof containers with tight fitting lids in the storage areas; Effective immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on the floor and pallet inside the dry storage area in four areas. Note: Pest control program via Orkin was in place and last site visit was conducted on January 21, 2019 based on the invoice. Corrective Action(s): Remove the dry goods from the shelving units, sanitize the affected areas with bleach water, and remove the rodent droppings; Correct today. Make sure all food and equipment is kept covered in pest proof containers with tight fitting lids to prevent contamination from the rodents. . Monitor for signs of recent pest activity and continue with pest control measures: 1. Pest control program 2. Regular cleaning of the food premises to prevent breeding grounds and to remove droppings 3. Covering food and food equipment in sealed pest proof containers 4. Sealing holes and preventing entry points. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the Operator's absence, no one on shift had a valid FOODSAFE Level 1 certificate. One of the employees had an expired FOODSAFE Level 1 certificate. Corrective Action(s): Make sure each shift is scheduled so that at least one person per shift has valid FOODSAFE Level 1/equivalent course training; Effective immediately. Individuals with expired FOODSAFE Level 1 certificates can renew their certificates by retaking a FOODSAFE Level 1 full course (online, face-to-face, or via correspondence). Violation Score: 1

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

Comments

Other handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, both prep. coolers, and bubble tea cooler were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Soup stock was at or below 4 degrees C in the walk-in-cooler. Two buckets with stock were near 7 degrees C however were prepared recently and were just transferred from the walk-in-freezer into the walk-in-cooler according to the person in charge on shift. Reminder: Food must cool from 60 degrees C to 20 degrees C in 2 hours and 20 degrees C to 4 degrees C within 4 hours (total time of 6 hours). Dishwasher final rinse chlorine sanitizer residual was at 50 ppm at the plate. Staff member showed the Operator's FOODSAFE Level 1 refresher course certificate. Ventilation hood was in a clean conditon.