INSPECTION REPORT Health Protection JCHW-AZGPSU

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE June 21, 2018
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 = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts were stored on top of ice and were at 10C. Ice was only in contact with the bottom of the container of sprouts. Restaurant had just opened for service and sprouts were stored between 4C to 60C for less than 2 hours. Corrective Action(s): Sprouts must be stored at 4C or less to prevent the growth of pathogens. Water was added to the ice to make an ice and water mixture. Sprouts were brought down to 4C at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice cooker temperatures varied between 50C to greater than 60C. Corrective Action(s): Rice must be hot held greater than 60C to prevent the growth of pathogens and or the formation of toxins. Rice was reheated to greater than 71C in the microwave and transferred into another rice cooker at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Food debris was found on the sharpening guard of the deli slicer and the vegetable cutter. 2) Sanitizer spray bottles were filled with orange cleaner. Corrective Action(s): 1) Ensure all equipment is properly disassembled for proper cleaning and sanitizing. Equipment may need to be presoaked prior to washing and sanitizing. Items were cleaned and sanitized at the time of inspection. 2) Ensure chemicals are stored in proper containers. Quats at 200ppm is required for proper sanitizing of food contact surfaces. Orange cleaner was discarded and sanitizer containers were filled with Quats sanitizer at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored in dry ingredient containers. Corrective Action(s): Ensure all scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door has a space that allows for potential pest entry. Corrective Action(s): Install a door sweep to the back door to prevent potential pest entry. Correction date: 2 weeks. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bleach solution for chemical dishwasher needs to be elevated in order for the bleach to feed properly into the dishwasher. Corrective Action(s): Have dishwasher serviced and ensure chemicals are be feed into the dishwasher properly. Correction date: 2 weeks Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Back upright cooler was at 2C. -Front glass door cooler was at 1C. -New upright freezer was at -15C. -Kitchen undercounter freezer was at -18C. -Kitchen chest freezer was at -20C. -Front service chest freezer was at -18C. -Hot potentially hazardous broths are cooled using cooling wands (3 present in the facility). Items were probed at 4C. Cooked spring rolls and chicken were also at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Chemical sanitizer levels are checked daily. However, sanitizing solution must be elevated in order for dishwasher to function properly. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Kitchen handwash station shared with 3-compartment sink. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -General food storage practices have improved. Raw foods were stored below and separately from potential ready-to-eat foods. -General sanitation satisfactory at the time of inspection. More attention required under the frying area, oven, and shelving units in the walk-in cooler. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator has valid FoodSafe Level 1. -Please contact the inspector if you have any questions or concerns.