INSPECTION REPORT Health Protection DSOG-BGRUA3

PREMISES NAME Taste of Pho		Tel: (604) 498-0898 Fax:
PREMISES ADDRESS 104 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE October 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) My Phu 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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handwash sinks (front/back) were filled with cups and other utensils. Corrective Action(s): Keep all handwash sinks free of cups, utensils, and other food equipment. These sinks are designated for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the following areas: - on floors of the walk in cooler - underneath the dishwasher, three compartment sink - underneath the handwash station in the kitchen - underneath the shelving units in the dry storage room Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, esp in hard to reach areas. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FOODSAFE certificate has expired. Corrective Action(s): Obtain a valid FOODSAFE certificate and provide a copy to the health inspector. Correct by: One month Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE trained staff on duty. Corrective Action(s): At least one FOODSAFE trained staff must be working at all times. Violation Score: 1

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

Comments

- General sanitation needs improvement. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated buckets/ spray bottles at 100ppm bleach concentration with presoaked wiping cloths. Ensure to change out the sanitizer solution regularly. - High temperature dishwasher achieved 74C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm off the floor. Temperature control: - All coolers (walk in, upright, prep): < or = 4C - All freezers (upright, chest): < or = -18C - All hot holding units: > 60C - Working thermometers inside all coolers. - Daily temperature log kept up to date. Verified at the time of the inspection.