Report No. AJON-CD3UU3

INSPECTION REPORT
Health Protection
AJON-CD3UU3

PREMISES NAME
Pho Canada

Tel: (604) 498-3609
Fax:

PREMISES ADDRESS
2 - 15138 100th Ave
Surrey, BC V3R 9P4

INSPECTION DATE
April 1, 2022

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Vinh Tran

NEXT INSPECTION DATE
April 04, 2022

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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Mould present inside the ice machine (especially on the inner sides).
2. Baffles of ventilation canopy have heavy accumulation of grease.
Corrective Action(s):
1. Remove ice from ice machine. Clean and sanitize inside of ice machine as per manufacturer's instructions. Discard first batch of ice made after cleaning.
2.Clean baffles of ventilation canopy.

To be corrected today.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
No chlorine (bleach) sanitizer available in both the kitchen or front area.
Corrective Action(s):
Prepare a 100-200 ppm chlorine (bleach) sanitizer solution immediately for both the kitchen and front area. Ensure food contact surfaces are washed, then rinsed, and then sanitized using the bleach sanitizer.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
1. Hand sink basin near walk-in freezer blocked with a cutting board.
2. Hand sink in front area blocked with a bucket of sprouts.
Corrective Action(s):
Remove cutting board and bucket of sprouts from hand sinks. Ensure that all hand sinks are not obstructed and are easily accessible at all times for proper and frequent hand washing.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection:

Kitchen:
- Hand washing station upon entry (near pass-thru window) fully equipped with liquid soap, paper towels and hot/cold running water.
- Although hand sink near walk-in freezer was obstructed (see violation above), it had liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
Coolers (sliding glass door, both sandwich prep, walk-in) maintained below 4 degrees Celsius.
Freezers (walk-in, standup) maintained below -18 degrees Celsius.
Hot holding (for rice) maintained above 60 degrees Celsius.
- High temperature dishwasher sanitizing with 71 degrees Celsius at dish level after final rinse cycle.
- 2-compartment sink available for manual warewashing. Sink plugs available.
- Foods stored at least 15 cm off the floor.
- All dry storage areas organized.
- Meats stored on bottom shelf in walk-in cooler.

Front Area:
- Although hand sink was obstructed (see violation above), it had liquid soap, paper towels and hot/cold running water.
- Undercounter cooler maintained below 4 degrees Celsius.

Overall:
- Washrooms clean and hand sinks fully equipped with liquid soap, paper towels and hot/cold running water.
- No signs of pest activity at the time of inspection.
- Premises well lit.
- Dining area clean.
- All storage areas clean and well maintained.

Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to operator.