INSPECTION REPORT Health Protection TPAU-D3BRZW

PREMISES NAME Pho 68 (Surrey)		Tel: Fax:
PREMISES ADDRESS 106 - 13639 George Jct Surrey, BC V3T 2V6		INSPECTION DATE March 13, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yen Thi Vu		NEXT INSPECTION DATE 3 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): **REPEATED VIOLATION - Container of sprouts soaked in water at 12.6C - Half container of cut lemons at 12.9C - Half container of sliced jalapeno at 12.7C - Container of basil soaked in water at 12.0C Staff stated that due to rush hour, all containers were taken out of cooler 15 min ago. All containers were moved back in the cooler during inspection. Corrective Action(s): Please ensure that cold potentially hazardous food is stored at or below 4C. If you wish to store these containers outside during rush hour (max 2 hours), use a timer or time tracking method that can be used for verification during inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Small pot was observed in one of the handwash sink located near walk-in freezer. Staff moved the pot out during inspection. Corrective Action(s): Do not store any dishes/utensils in the handwash sink and have the designated handwash sinks readily available to staff for handwashing. 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 conducted. Findings: - General sanitation of the facility was satisfactory. - Temperature of prep coolers, walk in cooler & stand up coolers recorded at or below 4C - Walk in freezer at -16C - Hot holding units with cooked rice recorded above 60C. - Large pot of soup was being cooled down. Operator stated that they cool down at room temp for 2 hours then move the containers to the cooler. - All handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 200ppm bleach solution recorded in spray bottle. 1/2 tablespoon of non-scented 5% bleach in 1Litre of water. - High temp mechanical dishwasher reached 77.8C on dish level during rinse cycle. - 2 compartment dishwashing sink and 2 compartment prep sink available. - Ice machine and ventilation hood maintained in good sanitary condition. - Food was stored at least 6 inches off the floor. - Operator has valid FOODSAFE Level 1 certificate (Exp Jan 12, 2029) - No signs of pest activity observed. Please contact your district EHO if you have any questions or concerns