INSPECTION REPORT Health Protection CPAK-ATHQ6J

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE November 27, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE December 07, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Microwave/push cart placed in front of handwash station- blocking access. A large pail of uncooked rice noodles placed on top of handwash sink. All moved at this time. Corrective Action(s): Staff had advised all the above items had to be moved from their original location (beside walk-in freezer) due to repair of the freezer at this time. Staffs have been washing hands at one of the dishwashing sink available. Ensure this particular handwash station is free of obstruction and accessible by staffs at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was washing hands with his glove on- on one hand. Staff was advised to remove the glove, discard the glove and rewash his hands at this time. Corrective Action(s): Ensure staffs are not reusing gloves. If this cannot be followed, staff should stop wearing gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored beside and above vegetables in walk-in cooler. Corrective Action(s): Ensure to reorganize the walk-in cooler so that all raw meats/seafoods are stored below and away from ready-to-eat (i.e. cooked foods and vegetables) foods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Frozen raw meats (2 chucks in original packaging) being thawed in prep sink filled with water. 2) Frozen raw shrimps (2 small boxes) being thawed on counter by the prep sink. Surface temperature at 2.7'C at this time. Moved to walk-in cooler at this time. Corrective Action(s): Ensure all frozen foods are thawed either by placing in the walk-in cooler in advance, or under cold running water. Never thaw frozen food by placing at room temperature! Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: 1) Walk-in freezer was turned off for 5-10minutes for replacement of the pump. The ambient air temperature was ~ -14'C at this time. 2) Back stand-up freezer operating at -13'C. Corrective Action(s): 1) Please monitor the temperature after lunch. The unit should be operating at -18'C or below. 2) Defrosting is required for the back stand-up freezer. Empty out the freezer- move all frozen foods to the walk-in freezer, turn off the unit, remove all ice build-up, clean, turn on and wait until the unit is operating at -18'C before placing foods back in the unit. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: 1) underneath and behind grill/stoves. 2) inside reach in coolers. Corrective Action(s): Ensure the above areas are cleaned. Remove all food debris and grease build-up on surfaces. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach bottle available for front re-labelled at this time. Corrective Action(s): Ensure all bottles containing chemicals are labelled accordingly. Violation Score: 3

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

Comments

Routine inspection conducted -Handwash stations (kitchen/front) adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Temperature monitoring system in place. -Front servery satisfactory. Vegetables stored in ice water. -Ice machine maintained in sanitary condition. Scoops stored in proper manner. -Back storage area satisfactory. However, clean on a more regular basis. -100-200ppm chlorine available in labelled spray bottles. Ensure to prepare one for the dining area as well. -Ventilation canopy hood maintained and serviced. -No evidence of pest activity observed. -Washroom handsinks satisfactory. Correction Order issued on March 14th for CODE 302 now rescinded. Ensure to have 100-200ppm chlorine available for use at all times during operation. All food prep surfaces MUST be sanitized using this solution after handling raw meats and each possible contamination, every 2 hours, and before initiating any food prep in the morning. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-ATHQ6J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: All audited food items met legislative requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment