INSPECTION REPORT Health Protection DSOG-B5ZTWE

PREMISES NAME Taste of Pho		Tel: (604) 498-0898 Fax:
PREMISES ADDRESS 104 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE October 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) My Phu Nguyen		NEXT INSPECTION DATE October 30, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Plates, utensils, and other food contact surfaces being sanitized in improperly working dishwasher. Corrective Action(s): Re-wash and re-sanitize all plates, utensils, and other food contact surfaces once the dishwasher is fixed. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for coolers and freezers. Corrective Action(s): Immediately begin daily temperature logs for all coolers and freezers. Correct by: Today Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in the following areas: - on floors in the dry storage area - on floors near the back exit door Corrective Action(s): Clean and disinfect the areas noted above. Proper disinfection procedure (using bleach concentration) discussed with the operator. Correct by: Tomorrow. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease, food debris, and dirt in the following areas: - on floors inside the walk in cooler - on floors throughout the kitchen - underneath the three compartment sink - underneath and around the grill area Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. These areas will be checked during the follow up inspection. Correct by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher was not functioning at the time of the inspection. The operator stated that the technician has been called to fix the dishwasher by tomorrow morning. Corrective Action(s): Fix the dishwasher and ensure that the sanitizing temperature reaches min 71C at the plate's level during the final rinse cycle. Correct by: Tomorrow. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside the prep cooler. Corrective Action(s): Provide a working thermometer inside the prep cooler. Correct by: Today. Violation Score: 1

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

Comments

CLOSURE ORDER issued at the time of the inspection. The operator must close the restaurant until conditions on the CLOSURE ORDER have been met. Call the health inspector to reopen. - General sanitation needs improvement. See violation section. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated white bucket at 100ppm Chlorine concentration. - Dry storage area has adequate space and wire racks. Ensure to all dry food items are stored min 15cm (6inches) off the floor. Temperature control: - All coolers (prep, walk in, upright): < or = 4C - All freezers (chest, upright): < or = -18C - Hot holding (rice) = 67C - Thermometers inside all refrigeration units.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B5ZTWE
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: 0.25 hour Specific comments:
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