Report No. 236648

INSPECTION REPORT
Health Protection
236648

PREMISES NAME
Pho Hoa Restaurant (Surrey)

Tel: (604) 581-3289
Fax:

PREMISES ADDRESS
102 - 14357 104th Ave
Surrey, BC V3R 1Y1

INSPECTION DATE
May 14, 2019

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
May 15, 2019

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	Yes

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cook chickpen pieces stored in plastic bags inside the walk-in cooler were over stacked. The internal temperatures of the chicken pieces were at 11C.
Corrective Action(s): Asked operator to discard all bags of cooked chicken pieces because operator stated they were made the night before. Ensure all potentially hazardous foods are cooled from 60C to 20C in 2 hours and then 20C to 4C in 4 hours. Spread out the food items in the cooler so they can cool fast enough.
Corrective Action(s):
Violation Score:

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Rice and rice noodles in rice cookers were being reheated in the rice cookers instead of using the microwave like the operator described.
Corrective Action(s): Asked operator to reheat the rice and rice noodles using the microwave until the internal temperatures reach 74C. Do not use rice cooker to reheat as it is designed to only hot-hold foods.
Corrective Action(s):
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 3 pieces of beef, 2 bowls of chicken, 2 containers of pork (all cooked), 2 tubs of coconut milk, 1 jug of milk, 5 tubs of broth, 2 bags of cooked shrimp and 1 bag of cooked tripe were measured at internal temperatures of between 8 to 10 C. Photos were taken.
Corrective Action(s): The items listed were discarded during inspection as they have been temperature abused. (Operator stated all food items have been stored in the walk-in cooler since the night before, internal temperatures did not drop within the 3 hours during inspection). Raw meats and frozen cooked meats were moved to the freezer during inspection. Ensure all potentially hazardous foods are stored in another cooler or on ice to keep the temperatures at 4C or lower.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation: A bowl was found inside the rice bin in the dry storage area. The bowl can potentially contaminate the rice.
Corrective Action(s): Remove the bowl from the bin. Use a scoop with handle instead and store it in a clean area when not in use.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: 1) Several rodent droppings were found behind bags of onions in the space under the central prep station. More rodent droppings were found in the upstairs storage area behind plastic bins. Correct by today.
2) Fruit flies were found in the mop sink area.
Corrective Action(s): 1) Clean and sanitize the affected area with 200 ppm bleach solution (1 tablespoon bleach in 1 L of water). and wipe up with paper towels and discard. Correct today. Contact pest control company to follow-up on the issue.
2) Contact pest control company to further deal with the fruit fly problem. Keep records on-site. Correct in a month.
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Holes were found under the staircase in the dry storage area. Some steel and copper wools were stuffed but the holes were still apparent.
Corrective Action(s): Seal all holes to prevent pest entrance.
Date to be corrected by: 1 week
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) Walk-in cooler ambient temperature was 9 - 10C during the 3 hours of inspection. Operator could not provide temperature logs. The temperature gauge outside the cooler also showed 9 - 10C.
Corrective Action(s): Repair the cooler immediately. Do not store potentially hazardous foods inside it until the cooler temperature reaches 4 C or lower.
2) Rice cooker (small) and ice machine cover had duct tape on them as a way to repair them.
Corrective Action(s): Repair or replace said items as duct tape cannot be easily cleaned.
Date to be corrected by: 1 week
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Sanitizer bottles containing QUATS were not labelled.
Corrective Action(s): Staff labelled the bottles during inspection. Ensure all chemicals are labelled to prevent accidental chemical contamination.
Corrective Action(s):

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

Comments

NOTE: DO NOT USE WALK-IN COOLER for potentially hazardous foods until cooler reaches 4C or lower.
Comments:
-Prep cooler: -0.2C.
-Bar cooler: 3C.
-Walk-in freezer was adequate. All foods inside were frozen solid.
-Chemical mechanical dishwasher at final rinse at plate's level measured 50 ppm chlorine.
-Ice machine was clean with scoop stored in sanitary dondition.
-Sanitizer solutions containing QUATS had 200ppm QUATS.
-Food storage was adequate with raw meats below ready-to-eat foods.
-Handsinks were equipped with hot & cold running water, liquid handsoap and single-use paper towels.
-Thermometers were available for all cold-holding units.
-Permits posted conspicuously.
-Foodsafe Level 1 certified staff on duty.
-Spoons and rice scoops were stored in ice water.