INSPECTION REPORT Health Protection CPAK-ANZRSU

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 6, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE July 18, 2017
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: Moderate (16-29) Total Score = 26

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): 1) Chopped cabbage and tofu observed in one of the 2 compartment sink. Staff had advised the sink was in use to mix food. The sink had not been washed/sanitized properly to be used for food prep. Build-up of grease/brown materials in corners observed. Pictures taken. All food in the sink was discarded by the staff at this time. 2) Chopped carrots placed in a cotton bag being squeezed in a yellow mop bucket. Staff had advised the bucket was new, and never been in use for the mop. Bag of carrots removed from the bucket at this time. Corrective Action(s): All food prep must be done using equipment that are made of food grade materials only. Mop bucket should not be used for food prep. Mixing food in the sink without providing any protection in between is not acceptable. Stop this practice. Use food grade container/bowl to mix food. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap not available at the handwash station in kitchen. Dispenser refilled at this time. Corrective Action(s): Ensure the handwash station is supplied with liquid soap, paper towels and hot/cold running water at all times. Replenish as soon as empty, as this is the only available handwash station in kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat stored above ready-to-eat foods (i.e. cooked rice noodles) in walk-in cooler. 2) Uncovered food (i.e. container of raw meat, bones) observed from walk-in cooler. Corrective Action(s): Ensure all raw meats/seafood are stored below and away from ready-to-eat (i.e. cooked food and vegetables/fruits) to avoid contamination of food. Cover all food with food grade materials and reorganize the cooler. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Surfaces under all handles of coolers require cleaning. 2) Surface under ice machine door/white plastic part requires better cleaning. Surfaces in contact with ice satisfactory at this time. Corrective Action(s): 1) Scrub/remove all debris on these surfaces, and sanitize. Do this on a regular basis, as these surfaces come in contact with food handlers hand very often during operation and this would lead to cross contamination of food. 2) Ensure these surfaces are manually scrubbed/cleaned during the next refill cycle to avoid mold build-up. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station at front adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -Scoops in kitchen stored in ice water. Vegetables at front stored with/above ice. Replenish ice for both stations as often as necessary. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -100-200ppm chlorine solution available in labelled spray bottles (front/kitchen). Staff had advised the solution has been in use throughout the day. OK. NOTE: Correction Order issued on March 14th, 2017 still stands effective. Ensure all staff are trained properly regarding the use of this solution. All food prep surfaces MUST be sanitized before initiating any food prep in the morning, every 2 hours and after each possible contamination during operation. As previously been discussed, the Correction Order will be rescinded after the next routine inspection - if still in compliance at that time. -General sanitation of the facility satisfactory, except the areas mentioned above. -No evidence of pest activity observed. Washroom handsinks satisfactory. Please contact the health inspector for any questions or concerns.