INSPECTION REPORT Health Protection AJON-CJAPK2

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE September 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact sanitizer available in the kitchen. THIS IS A REPEATED VIOLATION. Corrective Action(s): Prepare a 100-200 ppm chlorine (bleach) sanitizer solution using half teaspoon bleach per litre water. Ensure sanitizer is readily available at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available in the dispenser for hand washing at the kitchen hand sink. Corrective Action(s): Refill paper towel dispenser for the kitchen hand sink. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water at all times. Violation Score: 5

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

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

Comments

Routine Inspection: Kitchen: All temperatures met health requirements: - Coolers (walk-in, prep) maintained at 4 degrees Celsius. - Freezers (chest, bar, upright, 2-door upright) maintained below -18 degrees Celsius. - Hot holding units for rice maintained above 60 degrees Celsius. High temperature dishwasher sanitizing with 75 degrees Celsius at the dish level after the final rinse cycle. Organization of storage racks satisfactory. Front: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. Ice machine maintained in a sanitary condition. Ice scoop stored in a designated plate. Temperature of coolers (bar and sliding door display) maintained at 4 degrees Celsius. Overall: Store room organized. Temperature of chest freezer in storage room maintained below -18 degrees Celsius. Main cook has obtained FOODSAFE Level 1 certification. Wallet certificate verified with Driver's License at the time of inspection. Food stored at least 6 inches (15 cm) off the floor. Food covered and protected from contamination. Operator signature not required due to the COVID-19 Pandemic.