INSPECTION REPORT Health Protection ABRR-CFFVF9

PREMISES NAME Pho Queen Restaurant		Tel: (604) 200-9599 Fax:
PREMISES ADDRESS 108 - 8645 160th St Surrey, BC V4A 4W4		INSPECTION DATE June 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hang Ho		NEXT INSPECTION DATE June 24, 2022
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 = 51

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): As explained by operator, Chicken was partially cooked in toaster oven and then allowed to cool for 30 min before moving to the cooler. Temperature of cooked chicken (15min ago) from toaster oven measured at 40C. When ready to be served, chicken is deep fried to 74C Corrective Action(s): - COOK chicken to internal temperature of 74C in deep fryer (in oven or in deep fryer) before cooling and storing in cooler. Check with probe thermometer to ensure that 74C has been reached. - All chicken at the time of inspection was deep fried and cooked to 74C internal temperature Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw eggs were left at room temperature, surface temperature was measured at 6-7C. Corrective Action(s): Store eggs in cooler at temperature less than 4C. Moved all raw eggs to the cooler Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer was not cleaned and sanitized after use and food residue was observed - Knives stored in space between counter and prep cooler and were not maintained in clean and sanitary condition Corrective Action(s): - Clean and sanitize all equipment after use - Do not store knives between gaps in cooler and counter. Store them in clean containers, or magnetic strip Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in back area was completely blocked with tray of cooked chicken and was not accessible Corrective Action(s): Store all items/utensils away from handwashing station and ensure that all handsinks are readily available for handwashing for staff and not blocked Violation Score: 15

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Box of frozen meat that was delivered prior to the inspection, measured at -1C, was left at room temperature Corrective Action(s): All frozen food items must be stored at temperature less than -18C, store all frozen meat products immediately in the freezer or cook them. Operator mentioned that she will cook the meat immediately Violation Score: 1

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

Comments

- Handsinks are supplied with hot and cold running water, liquid soap and paper towel - All coolers - prep cooler, sliding glass door cooler, display cooler at front and measured at less than 4C. - Upright freezer and chest freezer are measured at -18C. - Sanitizer solution in spray bottle is measured at 200ppm chlorine residual. - High temperature dishwasher is measured at 72C during final rinse at the dish level. - No evidence of pest activity is noted at the time of inspection. - General sanitation is satisfactory. NOTE: Operator signature not required due to COVID 19