INSPECTION REPORT Health Protection DWAG-BDRSZP

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 4, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE July 08, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two portions of Lunch meat and one paper jug of creamer were measured with an internal food product temperature of 13C. The cooler which these food products were stored in were measured with an ambient air temperature of 15C. Corrective Action(s): Discard the aforementioned food items. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Mildews and stains observed on the interior of the ice machine. 2. Dried food debris observed on the meat slicer. Corrective Action(s): 1. Clean and sanitize the interior of the ice machine to remove any mildews and stains. Dicard the current batch of ice and the batch after sanitizing. Correct by: Immediately. 2. Clean and sanitize the meat slicer immediately. Meat slicer must be cleaned and sanitized after each use or every 2 hours. Correct by: Immediately. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. The only sanitizing spray bottle for the front serving area was measured with over 200 ppm bleach solution. 2. Staffs were observed not using the any hard surface sanitizer to sanitize food contact surfaces at the time of the inspection. Corrective Action(s): 1. Dilute the bleach solution with water to make 100 - 200 ppm bleach sanitizer. 2. Instructed staffs to use hard surface sanitizer at least every 2 hours or when surface is dirty. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen area hand washing station near the stove was obstructed with a bottle of sauce stored at the basin. This is a repeated violation. Corrective Action(s): Remove the bottle of sauce to a different location. Never store anything at the basin of the hand washing station. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff observed to be drying hand hands with soiled towel after hand washing. Corrective Action(s): Instructed the staff to wash his hands again and never use reusable towel for hand drying. Ensure single use paper towels are used. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several bottles of drinks were stored inside the ice machine for chilling. The container of the drinks were in direct contact with the ice. Corrective Action(s): Remove the drinks from the ice machine immediately. Do not chill drinks inside the ice machine as ice can be contaminated the container. Discard all the ice from the ice machine. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front serving area under the counter cooler measured with an ambient air temperature of 15C. Corrective Action(s): Service / fix the under the counter cooler. Do not stored any potentially hazardous food items in this cooler until it is able to maintain an ambient air temperature of 4C or less. Correct by: Jul 8, 2019. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff on site had a valid FOODSAFE Level 1 or equivalent. Corrective Action(s): At least one of the staff must take FOODSAFE Level 1 or equivalent course and sucessfully obtain a certificate. Correct by: Jul 29, 2019. Violation Score: 1

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

Comments

Routine inspection: - Two prep coolers and walk-in cooler at 4C or less. - Front area beverage cooler at 12C. no potentially hazardous food items stored inside. - Freezers (walk-in, domestic) were functional. - Sprouts stored with ice bath. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 50 ppm bleach sanitizer at the plate level. - Food items stored off the ground on shelving units. - General sanitation satisfactory. - Temperature records were maintained sporadically. They must be maintained on a daily basis. *Public Health Correction ORDER issued. Violation of the ORDER may result other enforcement actions such as ticket, compliance meeting or prosecution.*