Fraser Health Authority



INSPECTION REPORT
Health Protection
MLOO-B6SU4Y
PREMISES NAME
Pho 99		Tel: (604) 534 2699
Fax:
PREMISES ADDRESS
19533 Fraser Hwy
Surrey, BC V3S 6K7		INSPECTION DATE
November 23, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Khai Dang Hoang		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Bulk food scoops were still being stored inside the bulk food containers. A woven basket was provided to store the scoops.
Corrective Action(s): Remove the scoops and store them in a container made of durable, non-absorbent, and easy to clean material (ie. plastic, stainless steel). Do not use the woven basket for storing the scoops because it is difficult to clean this type of material properly. Date to be corrected by: Immediately

*Operator provided a plastic container to store the scoops.
Violation Score: 3

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

*Follow-up to inspection conducted on November 21, 2018 (Report MLOO-B6QTZK)

- Undercounter cooler in the front area was repaired. Temperatures at < or = 4C. You may resume storing potentially hazardous foods in this cooler.
- Large prep cooler in the kitchen was not repaired at the time of inspection. No food is being stored in this cooler. Technician will come again later in the day. Operator is also looking into replacing this cooler. Contact the health inspector for a reinspection once repairs have been made or replacement has been installed.
- Begin keeping temperature logs for all coolers and freezers. Record the temperature at least twice a day and keep the logs available onsite for review.