Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-BJ9V5W
PREMISES NAME
Pho Hillton Vietnamese Restaurant
Tel:
Fax:
PREMISES ADDRESS
104 - 18640 Fraser Hwy
Surrey, BC V3S 7Y4
INSPECTION DATE
November 25, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Huyen Le
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Ventilation canopy has accumulation of grease. Operator informed that the hood cleaning is due in December.
Corrective Action(s):
Ensure to clean the baffles of the ventilation canopy on a regular basis. This is to ensure the exhaust system is working properly and to prevent a fire hazard from the grease accumulation.
Violation Score: 3

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

Routine Inspection:

Front Area:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
Cooler temperature = 3.2 degrees Celsius.
Ice machine maintained in a sanitary condition. Ice scoop stored in designated container.

Kitchen:
Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
All temperatures met health requirements:
- Prep cooler = 3 degrees Celsius.
- Walk-in cooler = 3.8 degrees Celsius.
- Stand-up freezer and chest freezer maintained below -18 degrees Celsius.
- Hot holding for rice maintained at 68.6 degrees Celsius.
General food storage practices good:
- All food items covered and protected from contamination.
- All food items stored at least 6 inches off the floor.
- Meats stored separate from ready-to-eat foods.
- Dry storage room organized.
Low temperature dishwasher sanitizing with 50 ppm chlorine.
Bleach sanitizer = 200 ppm.
Meat slicer maintained in a sanitary condition.

Overall:
Permit to Operate posted.
FOODSAFE certificates posted.
Washrooms clean and sinks fully equipped with liquid soap, paper towels and hot/cold running water.
Dining area maintained in a sanitary condition.
No signs of pest activity at the time of inspection.