INSPECTION REPORT Health Protection JGUU-BYKVZG

PREMISES NAME Pho Canada		Tel: (604) 498-3609 Fax:
PREMISES ADDRESS 2 - 15138 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE February 25, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vinh Tran		NEXT INSPECTION DATE March 01, 2021
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A container of water soaked noodle was noted. Water was at ~15C. Operator added ice to bring the temperature of water down to 4C or below. 2. A container of water soaked bean sprout was noted at ~11C in the front bar area. The operator cited that the bean sprout was in the temperature danger zone for >4 hours. Bean sprout was discarded by the operator due to time and temperature abuse. Corrective Action(s): Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pot of soup was noted at 50-55C. The operator reboiled the soup and kept at >60C on the stove. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple food items in the walk in cooler were stored without any covers. 2. An open bag of all purpose flour was noted in its original packaging Corrective Action(s): 1. Provide covers to meat balls, peeled radish, peeled onion. Correct this by: Feb 26, 2021. 2. Transfer the flour into a food grade container with tight fitting lid. Correct this by : Feb 26, 2021. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A strainer which was modified with thick metal wire was cited. Added metal on the strainer showed corrosion. Corrective Action(s): The strainer was discarded by the operator during inspection. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Multiple single use plastic take out containers were noted throughout the facility. These were being used as food storage containers. Corrective Action(s): Do not use single use containers more than once. Replace all of single use containers that are being used as food storage with a food grade container with tight fitting lid. Correct this by: March 1, 2021. Violation Score: 3

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

Comments

Hygiene and Sanitizing - Hand washing station (s) equipped with hot and cold running water, liquid soap and paper towels - General sanitation is adequate - Bleach sanitizer noted at >100ppm as per test strips. - High temperature dishwasher final rinse cycle noted at 74C - 2 compartment sinks used for manual dishwashing. - Washroom facility in a sanitary condition - In-use utensils stored in a sanitary manner - Clean-in-place equipment such as a slicer was properly cleaned and sanitized - Staff demonstrates good hygiene Temperature (Maximum 4°C for coolers and -18°C for freezers, minimum 60°C for hot holding) - Temperature of walk in cooler noted at 4°C or below - Temperature of walk in freezer noted at -18°C or below - Temperature of prep coolers noted at 4°C or below - Temperature of up right cooler noted at 4°C or below - Temperature of cooler in the bar noted at 4°C or below - Temperature of up right freezer noted at -18°C or below - Accurate thermometers available Pest - No evidence of recent pest activity at the time of inspection. Storage - Dry storage is adequate. All goods maintained off the floor >15cm. - Chemical stored in a separate area away from food. Administrative - Health permit posted in a conspicuous location and up-to-date - Staff with FoodSafe Level 1 on site. COVID 19 measures - COVID 19 safety plan available on site - Maximum occupancy sign is posted - Worker health check is conducted Signature was not collected due to COVID 19.