INSPECTION REPORT Health Protection MBEK-D3ZU5X

PREMISES NAME Pho Queen Restaurant		Tel: (604) 200-9599 Fax:
PREMISES ADDRESS 108 - 8645 160th St Surrey, BC V4A 4W4		INSPECTION DATE April 4, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hang Ho		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cooked chicken cutlets (internal temperature measured at greater than 74 degrees) were being handled with tongs that had contacted raw meat. Corrective Action(s): Note: Chicken cutlets were being pre-cooked to then be cooled in the fridge, then re-heated to order. Cutlets that were contaminated with the tongs were reheated to 74 degrees C or hotter. A clean set of tongs was used to handle the cooked meat. Cutlets were arranged into layers in a container and placed into the fridge to cool. Ensure tongs/utensils that are used for raw meat are not used for handling of cooked meat to prevent contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer prepared/available in back kitchen area. Corrective Action(s): Food contact surface sanitizer was prepared in a bucket at time of inspection (bleach water) and was tested at 200 ppm chlorine bleach. Wiping cloths placed into bucket of sanitizer. Prep surface was sanitized. Ensure a food contact surface sanitizer is available for use at all times and is maintained at the correct concentration in order to effectively sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Fish sauce was stored in a container labeled for cleaning chemicals. Note: It was stated that container was cleaned prior to use. 2. Bags that appear to be garbage bags were observed to be used for food stored in the chest freezers. 3. Newspaper used to line or cover food containers (in contact with food). 4. Double stacking of containers observed in the preparation cooler. Corrective Action(s): 1. Fish sauce was discarded as a precaution. Do not reuse chemical containers for storing food. 2. Operator stated that bags were food grade, but was not able to provide confirmation. Garbage bags may contain chemicals such as odour suppressants that may potentially contaminate food. Ensure only food grade bags are used for food storage. Transfer all food products into appropriate food grade bags. Date to be corrected by: Today. 3. Newspaper removed. Ensure newspaper is not used to cover/line food containers as it may potentially contaminate food. 4. Double stacked items removed. Ensure food containers are not double stacked as the outside of the containers may potentially contaminate food. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat observed thawing at ambient temperature. Note: Raw meat still frozen. Corrective Action(s): Ensure potentially hazardous food is thawed properly to limit the growth of potential pathogens (e.g. thawed in a cooler at 4 degrees C or less). Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A large quantity of items (e.g. personal items, cleaning products) stored in a pile in the room located closest to the dining area. Corrective Action(s): Ensure items are stored in an organized manner to limit potential pest harbourage areas. Obtain additional shelving/storage racks as needed to keep items organized and off the ground. Date to be corrected by: April 11, 2024. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knife and other utensil were observed with plastic tape wrapping handles. One additional knife was observed with a plastic handle that is chipping. Cardboard is being used to catch oil under the convection oven. Corrective Action(s): Knife and other utensil were discarded. Ensure knife with plastic handle that is chipping is removed from the premises today. Plastic tape and chipping handles may not be effectively cleaned and sanitized and may potentially harbour food debris and potential pathogens. Remove cardboard as it cannot be adequately cleaned and sanitized. Oil-soaked cardboard may potentially attract pest activity. Date to be corrected by: Today. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Baseboards are peeled away from the wall in the kitchen. Corrective Action(s): Operator stated that a technician attempted to glue the baseboards, but they came apart again. Operator stated that a technician will nail the baseboards, within one week. Baseboards are to be properly secured in place to facilitate effective cleaning and prevent accumulation of food debris around the kitchen perimeter. Date to be corrected by: April 12, 2024. Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -10 to -24 degrees C. Broth/soup on stove top at 60 degrees C or more. Thermometers in place for all coolers. Hand sinks are unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in spray bottle at 100 ppm chlorine (front area). High temperature dishwasher measured 74 degrees C or more at the utensil surface during the final rinse (required: 71 degrees C or more). Ventilation canopy exterior/filters and cook line in clean condition. General sanitation satisfactory. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Operator on site; FOODSAFE Level 1 certificate valid to March 23, 2026. Permit posted at front.