INSPECTION REPORT Health Protection KLAI-CDFPME

PREMISES NAME Pho Hillton Vietnamese Restaurant		Tel: (604) 372-3828 Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE April 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Huyen Le		NEXT INSPECTION DATE April 19, 2022
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 0 PPM chlorine residual detected in the low temperature dish machine at the time of inspection. Date to be corrected by: Immediately 2. Dried on food debris noted on the vegetable slicers. Date to be corrected by: Immediately Corrective Action(s): 1. Do not use the low temperature dish machine until at least 50 PPM chlorine residual is detected on the plate level after the rinse cycle. Contact a technician to fix the low temperature dish machine. Facility has a 2-part sink, with drain plug available. Operator was able to explain how to use the 2-part sink to manually wash, rinse and sanitize dishwares until the dish machine is fixed. Operator will be using take-out containers only for customers until the dish machine is fixed to minimize the amount of dishwares and utensils requiring to be washed. Operator will only serve as take-out only until the dish machine is fixed and the district Health Inspector is contacted to verify at least 50 PPM chlorine residual is detected at the dish machine before business can resume as normal. 2. Dissemble the vegetable slicers before washing all parts of the slicer to ensure debris can be completely removed prior to storing away. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw eggs stored above lettuce and cooked spring rolls in the kitchen prep reach-in cooler. **Issue corrected at the time of inspection** Raw eggs removed from the cooler. 2. Bowls stored in bulk food containers in the dry storage area. Date to be corrected by: April 15, 2022 3. Noted some food items in the refrigeration units (e.g spring rolls) stored uncovered. Date to be corrected by: Today Corrective Action(s): 1. Store ready-to-eat and cooked food above raw eggs and raw meat to prevent potential cross-contamination of bacteria that may lead to foodborne illnesses. 2. Use proper dispenser, with a handle, to dispense bulk food containers. This prevents potential contamination of the bulk food when dispensing. 3. All food in the refrigeration units must be stored protected (plastic wrap/ lid) at all time to prevent bacteria or debris from getting into the food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted on the floor below the dishwashing area and on the floor by the deep fryer and oven. Date to be corrected by: May 13, 2022 Corrective Action(s): Clean and sanitize the floor in the abovementioned areas and maintain in a sanitary condition after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dish machine was not working at the time of inspection. 0 PPM chlorine residual detected at the plate level after the rinse cycle. Date to be corrected by: Immediately Corrective Action(s): See violation# 302 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 expired - expired in April 1, 2022. Date to be corrected by: May 1, 2022 Corrective Action(s): Renew FOODSAFE level 1 certificate. Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations, including patrons' washrooms, were accessible, equipped with hot and cold running water, liquid soap and single-use paper towel. **Note - ensure to leave some space in front of the prep area handwash sink to allow for accessibility, do not have the rice cooker blocking off the handwash station. 200 PPM chlorine residual detected in the sanitizer spray bottles in the front and back of house. Refrigeration units were at ≤ 4C. Freezer units were at ≤ -18C. Rice in the rice cooker was > 60C. Ice machine noted in sanitary condition. No signs of pest activities at the time of inspection.