INSPECTION REPORT Health Protection CPAK-AWSPP9

PREMISES NAME Pho 99		Tel: (604) 534 2699 Fax:
PREMISES ADDRESS 19533 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE March 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Khai Dang Hoang		NEXT INSPECTION DATE March 13, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right prep cooler had various meat/seafood products and raw eggs with internal temperature ranging in between 12'C - 16'C. Pictures of each food item taken at this time. All discarded at this time. Staff had noticed the gauge was accidentally turned to low and adjusted the knob at this time. Corrective Action(s): Ensure no potentially hazardous foods are stored in this cooler until approved by the health inspector. Follow up inspection will be conducted. Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen marinated beef placed at room temperature for thawing. Surface temperature still at 2.3'C and inside frozen. All moved to walk-in cooler at this time. Corrective Action(s): Ensure to thaw by placing food in cooler 1-2 day(s) ahead or under cold running water, but NEVER by leaving at room temperature. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler operating >4'C. Ambient air temperature was measured at 16.1'C at this time. Picture taken. Staff had advised the temperature knob was turned to low by accident and adjusted to high at this time. Corrective Action(s): Follow up inspection will be conducted to confirm if the unit is operating <4'C. If not, the unit must be serviced. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures within requirement, other than mentioned above; Hot-holding temperatures within requirement. -100-200ppm chlorine solution available in labelled spray bottles for kitchen/front servery. GOOD. Ensure all staff are trained to use this solution to sanitize all prep surfaces during operation. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. -General food organization/storage practice satisfactory. Back storage area satisfactory. -No evidence of pest activity observed. Washrooms satisfactory. -General sanitation of the facility satisfactory. NOTE: Remove the ice build-up in the back stand-up freezer. NOTE: Temperature of all coolers/freezers MUST be checked on a regular basis. Start checking them every morning and before dinner shift. Follow-up inspection will be conducted to check the cooler temperature. Please contact the health inspector for any questions or concerns.