INSPECTION REPORT Health Protection MBEK-CZBT73

PREMISES NAME Pho Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE January 9, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Minh Van Nguyen		NEXT INSPECTION DATE 1 Month
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: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two bottles of quats sanitizer were measured as follows: 1. 100 ppm quats. 2. No detectable sanitizer. Corrective Action(s): Both bottles were emptied, refilled at the sanitizer dispenser, and tested at 200 ppm quats. Ensure food contact surface sanitizer is maintained at concentrations appropriate for safe and effective sanitizing of food contact surfaces (for example, 200 ppm quats). It is recommended to obtain test strips to verify concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One bag of flour was not observed to be stored in a pest proof container with a lid. What appeared to potentially be rodent chew marks were observed on one corner of the bag. Corrective Action(s): Discarded. Ensure all food is protected from potential contamination. Discussed the use of pest proof containers as there is noted pest activity. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three buckets of broth/soup observed to be thawing at ambient temperature. Two large buckets were still frozen solid, but the smaller bucket (8L, chicken broth) was measured at an internal temperature of 10 degrees C. It was stated that it has been defrosting at room temperature since this morning. Corrective Action(s): Discarded. Ensure proper thawing/defrosting practices are in place to limit the time the food is in the "danger zone" (4 degrees C to 60 degrees C) as bacteria can grow rapidly at this temperature. It was discussed that certain pathogens (for example, spores) can survive cooking temperatures and some may product heat-stable toxins that are not destroyed by reheating. Potentially hazardous food may be defrosted in the cooler at 4 degrees C or less as one safe method of defrosting/thawing. Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the following areas: 1. In cabinet located below service area hand sink. 2. In dry storage room (floor located along the walls). Corrective Action(s): Ensure above-noted areas are thoroughly cleaned to remove all droppings, then disinfect with a solution of 1 part bleach to 9 parts water. Have premises re-serviced by pest control and provide the most recent pest control report for review. Report may be emailed to the environmental health officer (undersigned). Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes/gaps observed in the following areas: - in cabinet below front service area hand sink - on left side of dry storage area, around plumbing access point Corrective Action(s): Have the above-noted areas effectively sealed against pest entry. Locate and seal any additional holes/gaps, if present. Difficult to assess at time of inspection due to the presence of stored equipment. Date to be corrected by: January 11, 2024. Violation Score: 9

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

Comments

Routine health inspection. Upright (1-door) kitchen cooler at 4 degrees C. Upright (2-door) front area coolers (both) at 2 degrees C. Left kitchen preparation cooler at 1 degree C (below) and 4 degrees C (above). Right kitchen preparation cooler at 2 degrees C (below) and 3 degrees C (above). Front service area under counter cooler at 1 degree C. Front service area preparation cooler at 1 degree C (below) and 3 degrees C (above). Walk-in freezer at -18 degrees C. Upright freezer at -15 degrees C. Hot holding at 60 degrees C or more. Reviewed cooling practices. Freezer is used to facilitate rapid cooling of broths/soups. Raw and ready-to-eat items properly stored. Thermometers available for all cooler/freezer units. Temperature logs available (January). Wiping cloths stored in bleach water sanitizer at 200 ppm chlorine. Hand washing stations (front service area, kitchen, and washrooms) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Three compartment sink and one compartment sink (kitchen) are both supplied with hot and cold running water. High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C). Sanitizer dispenser is dispensing at 200 ppm quats. Note: Reminder to check for air bubbles in sanitizer line. Equipment and utensils maintained in sanitary condition. Ice machine and scoop in sanitary condition. Slicer in use at time of inspection, and was disassembled for washing and sanitizing following use. Bins with fitted lids are in use for most of the dry food items in dry storage area. Designated storage areas available for staff items. FOODSAFE Level 1 trained staff on site at time of inspection (certificate valid to June 4, 2028).