Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-BJHNKF
PREMISES NAME
Pho Hoa Restaurant (Surrey)		Tel: (604) 581-3289
Fax:
PREMISES ADDRESS
102 - 14357 104th Ave
Surrey, BC V3R 1Y1		INSPECTION DATE
December 3, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
December 04, 2019
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Issue Closure Order
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: High (≥30) Total Score = 65
Critical Hazards: Total Number: 2
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: Facility lacking hot water throughout facility.
.
Corrective Action(s):
Violation Score: 25

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: All handsinks lacking hot water due to broken hot water tank.
.
Corrective Action(s):
Violation Score: 25

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hot water tank is broken. Repair technician has been sent out for parts. Awaiting arrival of part and service of hot water tank.
.
Corrective Action(s):
Violation Score: 15

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

ITEMS CORRECTED:
- Rodent droppings have been mostly removed from upper stock room
- All items removed from upper stair landing

ITEMS TO BE CORRECTED:
- More vacuuming of upper storage are required in between floor and wall gaps

CLOSURE ORDER ISSUED:
Violation of Food Premises Regulation 210/99 Section "21 (3) Every operator of food premises must ensure that each employee washes his or her hands as often as necessary to prevent the contamination of food. (4) Every operator of food premises must supply and maintain handwashing stations adequate in number and location to ensure convenient access to all employees". Section "4 (1) Every person who constructs or makes alterations to food premises must ensure that the food premises are … (f) capable of supplying hot and cold water that is adequate in quantity and pressure to meet the water needs of the food premises…"

The following actions must be taken by you:
1. The restaurant is to remain CLOSED
2. Repair hot water tank. Ensure hot water is available at all sinks
3. Have all staff wash hands after hot water is returned
4. Have all dishes used today run through dishwasher AFTER hot water is repaired
5. Stop all food production
6. Do not open until directed to do so by Fraser Health Authority Environmental Health Officer
7. Do not move, alter, cover, destroy CLOSURE ORDER. Keep CLOSURE ORDER posted.

Contact Lisa Kirkham for follow up inspection