INSPECTION REPORT Health Protection JPAK-B9ZUXQ

PREMISES NAME Xuan Pho Noodle House		Tel: (604) 392-9282 Fax:
PREMISES ADDRESS 45835 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE March 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nghi Pham		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a small batch of cooked spring rolls at room temperature; measured to be at 27-35 C. Corrective Action(s): Required operator to hold all potentially hazardous foods at 60 C or higher OR 4 C or lower. Operator transferred the batch into a working cooler at 4 C or lower at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Opened bag of flour stored as is, not in a pest proof container. Corrective Action(s): Required operator to store all bulk food items in a pest proof container with proper lid to prevent pests from accessing food. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Operator using cardboard and newspaper to line a cabinet near cooking line. Corrective Action(s): Required operator to remove cardboard and newspaper as they are not suitable material for cabinets that hold clean utensils. Clean and sanitize the surfaces regularly to prevent accumulation of dust, grease and food debris Violation Score: 3

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

Comments

Overall sanitation is satisfactory; noted slight grease and food debris under equipment but no significant accumulation. Ensure to clean under equipment regularly Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Low temperature dishwasher in good working condition; detected 100 ppm of residual chlorine at plate level after final rinse cycle Bleach sanitizer available throughout facility; detected 200 ppm of residual chlorine Ice maintained in sanitary condition Washroom maintained in sanitary condition No sign of pests noted at the time of inspection **Numerous tongs used for meat items in the prep cooler now** ***Ensure to have no double stacking in the prep cooler. Ensure to have smaller amount stored in the prep cooler (follow the food level guideline on the inserts)***