INSPECTION REPORT Health Protection JPAK-CPYU5Q

PREMISES NAME Pho 99 Vietnamese Noodle House (Surrey)		Tel: (778) 498-1399 Fax:
PREMISES ADDRESS 8934 152nd St Surrey, BC V3R 4E4		INSPECTION DATE March 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yen Thi Vu		NEXT INSPECTION DATE March 20, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed recently prepared soup bases in large soup containers being cooled at room temperature on the floor by the walk-in cooler and mop sink. Temperature on the surface registered 70-80 C. Cooling must be done in smaller/shallow containers; 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours Corrective Action(s): Required operator to provide adequate covers for these containers, away from the mop sink and off the floor. Ice wands and/or ice bath should be used to quicken the process of cooling down hot foods. Operator portioned the soup bases into multiple containers and provided covers at the time of inspection. Operator must transfer these containers into the walk-in cooler within 2 hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer, when tested, had significantly higher concentration than 200 ppm (test strip bleached out). Bleach sanitizers should have 100 - 200 ppm of residual chlorine. Corrective Action(s): Required operator to dilute the sanitizer and education provided for proper dilution. New bleach sanitizer made; detected 200 ppm of residual chlorine Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed foods such as raw onions stored underneath sinks where it could be exposed to contaminated water/moisture. Observed foods stored on the floor Corrective Action(s): Required operator to move foods away and off the sink and floor. Ensure to provid adequate containers/covers to protect from any type of contamination Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed frozen soup bases being thawed at room temperature. Proper thawing procedures should be followed; under running cold water or in the cooler. Corrective Action(s): Required operator to transfer all frozen soup bases into the walk-in cooler. Operator transferred all items in to the cooler at the time of inspection Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed a few rodent droppings in the back storage area, unable to identify if the activity is present with these droppings. Most recent pest report (on Feb 23 2023) indicates no activity. Corrective Action(s): Required operator to remove the droppings (ensure to wet them prior to removing them) then clean and sanitize the area. Regular cleaning must be conducted to maintain sanitary conditions as well as for monitoring purposes. Date to be corrected by: March 17 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed the following areas that required cleaning: 1. Underneath the cooking equipment 2. Shelves that store single use containers 3. Shelves that store reusable utensils 4. Empty area by the back door where all the clutter is Corrective Action(s): Required operator to organize, clean and sanitize the area Date to be corrected by: Mar 17 2023 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Broken tiles noted by the cooking equipment where pooling of water and food (and grease) debris is happening. Corrective Action(s): Required operator to fix the tiles Date to be corrected by: April 16 2023 Violation Score: 1

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

Comments

Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Low temperature dishwasher in good working condition; detected 100 ppm of residual chlorine at plate level after final rinse cycle Chlorine sanitizer available on site and in use All coolers at 4 C or lower; walk-in freezer at -18 C or lower Hot holding units at 60 C or higher Ice machine maintained in sanitary condition. Meat slicer maintained in sanitary condition; when inquired on cleaning frequency and steps, operator provided adequate response. *Observed operator working with meat products at the three compartment sink. The temperature of these items were measured at 23-24 C with IR thermometer. Operator indicated that they have been working on it for a short period of time (less than 2 hours) and plans to put them back into the walk-in cooler after they are finished. Operator must ensure that potentially hazardous food must not stay at room temperature for more than 2 hours accumulative.* **Observed a few personal items located by the prep table. Ensure to remove all personal items off and away from any food storage and preparation area. **