INSPECTION REPORT Health Protection JCHW-DGAS6X

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE May 2, 2025	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken cooked today was at 30C and 50C in the kitchen prep cooler. Chicken was stacked in 5L pails. Corrective Action(s): Ensure cooked foods are cooled to room temperature within 2 hours and cooled from room temperature to 4C within 4 hours to prevent the growth of pathogen and/or the formation of toxins. Cooked foods can be rapidly cooled in single layers on baking sheets. Chicken was placed on baking sheets at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw shelled eggs were stored potential ready-to-eat foods. Corrective Action(s): Ensure raw shelled eggs are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Bubble tea cooler was at 4C. -Under counter cooler next to bubble tea cooler was at 4C. -Upright cooler in service area was at 4C. -Upright freezer (back) was at -13C -Hot holding was greater than 60C (chicken in the hot holding cabinet). -Pho broth rapidly cooled in the freezer. Broth was in cooler at 4C. -Sprouts were stored on ice in the kitchen. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Bleach sanitizer in the kitchen was labelled and tested at 100ppm. Recommend replacing pail was a spray bottle to allow kitchen staff to use the sanitizer easily. -Quats sanitizer in the front area was at 200ppm to 400ppm and properly labelled. -Blender container sanitized in the chemical dishwasher after each use. -Meat slicer was found to be clean and sanitary at the time of inspection. Equipment is properly disassembled for cleaning and sanitizing. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Washroom supplied with hot and cold running water, liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 2, 2028 -Please contact the inspector if you have any questions or concerns.