INSPECTION REPORT Health Protection TCHN-CCDS92

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE March 10, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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)

Code 205 noted on Routine inspection # TCHN-CC3TYS of Feb-28-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler measured 6.1C at time of inspection Correction: Have accurate thermometer in cooler. Monitor and record temperature log for walk-in cooler. If unit cannot maintain temperatures of 4C or lower, contact technician to have unit serviced. Correct by: Mar 3, 2022 Code 401 noted on Follow-Up inspection # TCHN-CCCUXA of Mar-09-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: **Repeat** Staff unaware of designated handwashing station in kitchen area **Corrected during inspection** Designated leftmost compartment for handwashing purposes. Remaining compartments: Middle: for washing and rinsing Right: for sanitizing Middle and Right compartments may be used for food preparation. Compartments must be washed and sanitized prior for food preparation. Correction:

Comments

Follow-up inspection conducted in response to report #TCHN-CC3TYS Walk-in cooler measured 4.5C; please maintain temperature logs. Coolers should be maintained <4C. Bleach sanitizer measured at 200ppm for front end. Bleach sanitizer should be maintained between 100-200ppm (1/2 tsp unscented bleach / 1 L water). Handwashing station now available for kitchen staff; left-most compartment designated for handwashing. Signage provided to operator Some food products observed to be cooling in large volumes. Please separate into shallow containers to speed up cooling.