Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BG3VGE
PREMISES NAME
Pho 99 Vietnamese Noodle House (Surrey)
Tel: (778) 498-1399
Fax:
PREMISES ADDRESS
8934 152nd St
Surrey, BC V3R 4E4
INSPECTION DATE
September 16, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yen Thi Vu
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bean sprouts were at 8 degrees C internally. Bean sprouts were observed stored at room temperature and were topped with some ice. Staff member informed Operator that the bean sprouts were placed at room temperature half an hour ago.
Corrective Action(s): Operator had staff member place half of the bean sprouts back into the cooler and created at time-stamp for the other half. Make sure a written record is kept on-site for time-tracking using a 4 hour rule before they are discarded for the small amount of bean sprouts that are kept out for lunch and dinner services. All remaining and other cold potentially hazardous food must be kept inside refrigeration units at or below 4 degrees C.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Dishes, glassware, cutlery, and other food containers were not properly sanitized as the dishwasher was dispensing 0 ppm chlorine sanitizer at the plate level at the time of inspection.
Corrective Action(s): Operator placed all reusable food service utensils that were washed previously through the dishwasher from today into 100 ppm chlorine sanitizer which was filled into two compartments of the three-compartment sink.
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): Dishwasher was not meeting sanitizing standard as 0 ppm chlorine sanitizer was present at the plate level at the time of inspection. Sanitizer bottle connected to the lines of the dishwasher was empty. After a new sanitizer bottle was connected, 0 ppm chlorine was noted after a few runs of the dishwasher.
Corrective Action(s): Staff member adjusted the lines during the inspection. 100 ppm chlorine sanitizer was dispensed at the plate level after the dishwasher final rinse during three separate runs of the dishwasher.
.
Operator had chlorine test strips on-site. Ensure the dishwasher continues to dispense at least 50 ppm chlorine sanitizer residual at the plate level after the final rinse cycle. Ensure staff check that the dishwasher is meeting sanitizing standards at least twice per day (AM and PM shifts).
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
Handsinks were accessible for handwashing and were not obstructed. Good.
2-compartment prep. sink was operational.
3-compartment sink was supplied with hot and cold running water and was equipped with drain plugs.

Prep. cooler near the walk-in-cooler was at 3.4 degrees C.
Other prep. cooler was at 0.8 degrees C.
Glass cooler near the bubble tea area was at -0.6 degrees C.
Walk-in-freezer was at or below -18 degrees C.
Walk-in-cooler was at 1.9 degrees C on the right side of the door and at 3.5 degrees C on the left side (at or below 4 degrees C).
Hot-held rice was at or above 60 degrees C in both hot-holding units.

100 ppm chlorine sanitizer was available in a bucket with a wiping cloth and a labelled spray bottle in the kitchen area.
100 ppm chlorine sanitizer was available in a bucket with a wiping cloth and inside a labelled spray bottle in the bubble tea/front service area.
No signs of recent pest activity were present at the time of inspection.
Ice machine was in a clean condition and the scoop was stored separately.
Spatulas were being stored in a clean dry container. Wash and sanitize the spatulas and containers at least every 4 hours and after final operation.
Dry storage area was in a clean condition at the time of inspection.
Slicer was in a clean condition at the time of inspection.