INSPECTION REPORT Health Protection JCHW-CQYU8E

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE April 17, 2023	TIME SPENT 2.5 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Secondary tongs were directly contacting the garbage container. Corrective Action(s): Ensure all equipment and utensils are stored in a sanitary manner to prevent potential contamination of foods. Tongs were washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above potential ready-to-eat foods. 2) Inserts were stacked directly on top of one another. Corrective Action(s): 1) Ensure raw meats are stored below or separately from potential ready-to-eat foods to prevent potential contamination. 2) Discontinue the practice of double stacking foods to prevent potential contamination of foods. A physical barrier such as plastic wrap or lids can be placed between inserts. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen prep cooler door seal requires repairs. Corrective Action(s): Ensure door seals are maintained in good condition to prevent the loss of cold refrigeration air and to facilitate cleaning of door seals. Violation Score: 3

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

Comments

-Inspection conducted by student Environmental Health Officer, under the supervision of the District Environmental Health Officer. -Kitchen upright cooler was at 3C. -Kitchen prep cooler was at 4C (top) and 3C (bottom). -Front services area under counter coolers were at 4C. -Service area upright cooler was at 3C. -Sprouts were stored on ice. -Back storage area upright freezer was at -12C. -Pho broth is cooled in the upright freezer or upright cooler. Ensure soup broth cooled in the upright cooler is cooled in small portions to allow for rapid cooling. -Beef brisket cooked the previous night was at 4C. Brisket properly cooled in a rapid manner. -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface during the final rinse (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -Deli slicer disassembled for cleaning and sanitizing after each use. Slicer was found to be clean and sanitary at the time of inspection. -Mandolin slicer was found to be clean and sanitary. -Blender containers sanitized after each drink. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner at the time of inspection. -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.