INSPECTION REPORT Health Protection AHEN-BAGUSU

PREMISES NAME Pho Guildford Restaurant		Tel: (604) 585-2559 Fax:
PREMISES ADDRESS 2 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Huynh		NEXT INSPECTION DATE March 25, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
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): Cold potentially hazardous food (meat, seafood, prepped vegetables, bean sprouts) were above 4 degrees C (between 11-12 degrees C internal temperature) in the prep. cooler. Operator's Mom and Person in Charge confirmed that the food was placed in this prep. cooler after the lunch rush approximately 1 hour ago. Corrective Action(s): Cold potentially hazardous food stored above 4 degrees C for less than 2 hours was moved into another cooler at or below 4 degrees C during the inspection. . Make sure cold potentially hazardous food is stored/displayed at or below 4 degrees C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine had brownish debris present at the top component inside it. Corrective Action(s): Do not serve ice from this ice machine as an ingredient in any beverages/food; Correct immediately. Drain the ice machine, wash, rinse, sanitize, and air dry the inside of the ice machine as per manufacturer's directions and then discard the first batch of ice that is formed; Correct today. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Two spray bottles of chlorine sanitizer had 0 ppm chlorine sanitizer inside them. Person in charge stated that they had filled them yesterday. Corrective Action(s): Make sure 100 ppm chlorine sanitizer is available in the spray bottles at all times (1/2 teaspoon bleach per L of water) and change it frequently in the spray bottle to maintain a concentration of 100 ppm chlorine sanitizer. Staff member re-santiized the prep. surfaces in the kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was observed lining a shelf in the dry storage room. Newspaper was observed lining a surface near the cooking area. Corrective Action(s): Remove the cardboard and newspaper since they are made of absorbent material and is not washable; Correct today. Make sure all surfaces are easy to clean, durable, impermeable to moisture, smooth, and non-toxic; Effective immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep. cooler was at approximately 9 degrees C at the time of inspection. Ice build-up was present at the top component of the prep. cooler where food inserts were stored however temperature of the food and the top component of the prep. cooler was above 4 degrees C. Corrective Action(s): Adjust, repair, or replace the prep. cooler so that it maintains a temperature at or below 4 degrees C (40 degrees F); Correct by March 25, 2109. Do not store potentially hazardous food inside this prep. cooler until it is maintained at or below 4 degrees C; Correct immediately. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One bleach bottle in the kitchen and another bleach bottle in the front service area were not labelled to identify the contents. Corrective Action(s): Label both bleach bottles as "chlorine sanitizer or bleach water" to properly identify the contents of the bottles; Correct today. Violation Score: 3

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

Comments

Permit to operate was posted. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Paper towel dispensers were in good working order in the kitchen. Walk-in-cooler, upright cooler, and prep. cooler near the front service area were at or below 4 degrees C (40 degrees F). Walk-in-freezer was at or below -18 degrees C (0 degrees F). Hot-held food was at or above 60 degrees C. Refrigeration log was only available for the upright glass door cooler at the time of inspection. Rice being cooked was above 74 degrees C internally when probed. Dishwasher final rinse temperature was at or above 71 degrees C at the plate (72.3 degrees C). No signs of recent pest activity were present at the time of inspection. 100 ppm chlorine sanitizer was available in a spray bottle for the front service/dining area. Washable liner was available near the lower surface of the table. Please contact the district Environmental Health Officer if you have any questions.