INSPECTION REPORT Health Protection JCHW-CDUNY9

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE April 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		NEXT INSPECTION DATE April 29, 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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice was being reheated in the rice cooker at the time of inspection. Rice was at 30C to 48C. Corrective Action(s): Potentially hazardous foods must be rapidly reheated to greater than 74C. Discontinue the practice of using the rice cooker to reheat foods. Rice was rapidly reheated in microwave to 74C at the time of inspection and hot held in the rice cooker. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in the hot holding cabinet was at 45C. Corrective Action(s): Hot potentially hazardous foods must be stored above 60C to prevent the growth of pathogens and or the formation of toxins. Hot holding cabinet temperature was reheated and chicken was reheated to greater than 74C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse. Operator attempted to prime machine - no chlorine detected. Corrective Action(s): Chemical dishwasher must be able to deliver a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing of dishware, utensils, and equipment. Operator prepared 200ppm bleach for manual warewashing at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Eggs were stored above ready-to-eat foods. 2) Bleach sanitizing solution was too strong - test strip bleached out. 3) Dry ingredient scoops were stored with the handle in direct contact with the ingredients. Corrective Action(s): 1) Reorganize cooler and ensure eggs are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. 2) Bleach sanitizing solution must be maintained between 100ppm to 200ppm for proper sanitizing. Concentration in excess of 200ppm may be toxic. Bleach was diluted to 200ppm at the time of inspection. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Chemical dishwasher was unable to deliver 50ppm chlorine on the dish surface during the final rinse cycle. 2) Kitchen prep cooler door seal requires repairs. Corrective Action(s): 1) Service the dishwasher to ensure it can maintain 50ppm chlorine on the dish surface during the final rinse. Technician has been contacted and will be on-site Thursday. 2) Replace door seal and ensure door seals are maintained in good working condition to prevent loss of cold refrigeration air. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Front cooler was at 4C (top and bottom). -Upright cooler was at 4C. -Upright freezer (kitchen) was at -18C. -Upright freezer (back) was at -13C. -Cooked chicken made the previous night was at 4C. Operator stated chicken is cooled in a shallow tray in the freezer. -Pho broth was at 4C. Broth is rapidly cooled in the upright freezer. -Container of sprouts stored on ice. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer in the front area was at 200ppm to 400ppm. -Deli slicer was clean and sanitary. Slicer is properly disassembled after each use for cleaning and sanitizing. -Ice machine was found to be clean and sanitary. Ice 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. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 5, 2023 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.