INSPECTION REPORT Health Protection AHEN-CVSUHG

PREMISES NAME Pho Canada		Tel: (604) 498-3609 Fax:
PREMISES ADDRESS 2 - 15138 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE September 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vinh Tran		NEXT INSPECTION DATE 7 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several containers of pho broth (internal temperatures at 45 degrees C, 52 degrees C, above 60 degrees C, and some above 74 degrees C) were observed being cooled at room temperature. Operator informed he was planning to cool them at room temperature for 4 hours before transferring them into the walk-in-cooler. Corrective Action(s): Operator created an ice water bath during the inspection and place the containers of broth into the ice water bath. Ensure to cool food (broth) rapidly by using an ice water bath, cooling wands, frequent stirring, and portioning the broth into shallow metal containers. Do not cool food at room temperature. . Cool food quickly from internal temperature 60 to 20 degrees C or less within 2 hours maximum, and 20 to 4 degrees C or less within 4 hours maximum to prevent growth of harmful bacteria and/or production of toxins. Use a clean and sanitized probe thermometer to monitor the internal temperature during the cooling process. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Both handsinks in the kitchen, handsink in the front service area, and handsinks in the washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, upright cooler, both prep. coolers, and under-the-counter cooler were at 4 degrees C or less. Walk-in-freezer and upright freezer temperatures were satisfactory. Hot-held rice was at least 60 degrees C. 2-compartment sink was supplied with hot and cold running water. Two functional sink plugs were available. Dishwasher final rinse temperature was at least 71 degrees C (measured at 72 degrees C). 100 ppm chlorine sanitizer was available in a sanitizer pail. 200 ppm chlorine sanitizer was available in a spray bottle. Prep. sink was operational. Ice machine was in a clean condition. Operator informed that a professional company is scheduled to clean the ventilation hood and floor below the cook line tonight. No signs of pest activity were evident at the time of inspection. Dry goods were covered in the dry storage area. Open dry goods were covered in pest proof containers. Operator held valid FOODSAFE Level 1 course training (expiration date: March 12, 2025). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.