INSPECTION REPORT Health Protection AHEN-BC6TT9

PREMISES NAME Pho 99 Vietnamese Noodle House (Surrey)		Tel: (778) 498-1399 Fax:
PREMISES ADDRESS 8934 152nd St Surrey, BC V3R 4E4		INSPECTION DATE May 14, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Yen Thi Vu		NEXT INSPECTION DATE May 21, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Follow up inspection to written Rpt # F236643: Digital probe thermometer was available on-site. Make sure it is cleaned and sanitized with bleach water (100 ppm chlorine sanitizer) before inserting it into food and after it is used. Make sure your previously approved food safety plan is followed and the following temperatures are met: *Food cooking temperatures: 74 degrees C or hotter *Hot-holding temperatures: 60 degrees C or hotter *Cooling temperatures: cool food quickly from 60 degrees C to 20 degrees C in 2 hours maximum and then from 20 degrees C to 4 degrees C within 4 hours maximum (total time within 6 hours maximum). Note: Person in charge stated that they place the sauces and stock in the walk in freezer before placing it into the walk in cooler. *Refrigeration temperatures: 4 degrees C or less. -Person in charge on shift stated that a maintenance person will repair the prep. cooler today. -Prep. cooler was empty of food at the time of inspection. -Second prep. cooler was being used to store cold potentially hazardous food. -Bleach water was not being mixed with detergent at the time of inspection. -Person in charge has not ordered flour yet, have spoken to the supplier, and will check the flour prior to using it for food preparation. The following requires your attention: 1. Repair, re-service, or adjust the prep. cooler near the walk-in-cooler side so that it maintains a temperature at or below 4 degrees C; Correct by May 20, 2019. 2. Do not store any cold potentially hazardous food inside the prep. cooler near the walk-in-cooler side until it is maintained at or below 4 degrees C; Effective immediately. 3. Maintain temperature records of each refrigeration unit (checks at least every 2 hours during operation and records for at least once per day). 4. Make sure the new batch of flour does not have any insects in it; otherwise discard or reject the delivery. 5. Contact the district Environmental Health Officer of Fraser Health for a follow up inspection once the prep. cooler is at or below 4 degrees C. Please contact the district Environmental Health Officer of Fraser Health if you have any questions.