INSPECTION REPORT Health Protection AJON-CBR2GY

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE February 17, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE February 18, 2022
INSPECTION TYPE Follow-Up
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 = 28

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not reaching adequate sanitizing temperature. Corrective Action(s): Re-wash and sanitize all dishes using the manual dishwashing method: 1. Wash with detergent and hot water 2. Rinse 3. Sanitize using 100-200 ppm chlorine (bleach) solution 4. Air dry Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked with strainer in front of basin and large cooking pot on floor. Inaccessible hand sink is a repeated violation. Corrective Action(s): Remove strainer in front of basin and large cooking pot on floor. The hand washing station must be easily accessible at all times. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Health inspector observed food handlers through 5 cycles of the dishwasher. Food handlers were wearing gloves and doing food prep, going in and out of the kitchen, cooking, taking items out of the dry storage and walk-in cooler, dishwashing and various other tasks in the kitchen. At no time did either of the food handlers wash their hands once. Corrective Action(s): Educate employees on the importance of proper and frequent hand washing. Ensure to wash hands before handling food and after any possibility of potential contamination before going onto the next task. Gloves do not replace hand washing. Post signage for proper hand washing methods. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: After multiple attempts, high temperature dishwasher only reached 66.1 degree Celsius at the dish level after the final rinse cycle. In the previous two inspections, it took 7 or more attempts for the dishwasher to reach the adequate sanitizing temperature. Corrective Action(s): Service dishwasher and booster to ensure the wash temperature reaches at least 60C and the final rinse cycle at the manifold reaches at least 82C (180F) for 10 seconds. Do not use dishwasher until receiving written approval from the health inspector. Violation Score: 3

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

Comments

Follow-up Inspection: - Silicone caulking has been replaced at dishwashing sinks. - Cleaning has been done inside the 2-door standup freezer. ***The hand sink being blocked is an ongoing issue and a REPEATED violation. A new hand sink may be required to be installed if the issue continues.*** Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.