Fraser Health Authority



INSPECTION REPORT
Health Protection
252209
PREMISES NAME
Pho 99 Vietnamese Noodle House (Surrey)		Tel: (778) 498-1399
Fax:
PREMISES ADDRESS
8934 152nd St
Surrey, BC V3R 4E4		INSPECTION DATE
May 17, 2021		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Yen Thi Vu		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Routine
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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 3
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): *Observation: Rice scoop observed inside room temperature water beside rice warmer.
Health rationale: Rice scoops placed in room temperature water and at risk of pathogen survival and/or toxin production which can be transferred to food items (cross-contamination).
Corrective action: Operator removed still water from scoop holding container. Ice water placed inside container. Ensure water for ice scoop storage is changed after and that ice is added to water to ensure potential pathogens are killed and/or toxins do not form and get transferred to foods.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Chemical dishwasher unable to reach at least 50ppm chlorine at plate surface. Chlorine measured at 0ppm.
Health rationale: Less than 50ppm chlorine concentration is not adequate to properly sanitize food contact equipment/surfaces. potential pathogens may survive on surfaces and potentially contaminate foods and/or cause foodborne illness.
Corrective action: Operator was able to fix dishwasher during inspection. Chlorine concentration was measured at 100ppm. Ensure chemical dishwasher is checked at least daily to ensure it is able to dispense at least 50ppm chlorine at the plate level. If dishwasher is not able to dispense adequate concentration, contact maintenance company.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Observation: Handsink in kitchen/prep area obstructed by strainer.
Health rationale: Obstructions placed in handsinks may discourage handwashing practices of food handlers. If food handlers are not able to properly wash their hands, they may cross-contaminate foods which can cause foodborne illness.
Corrective action: Strainer was removed from handsink immediately. Employees were educated by manager to ensure nothing is placed inside handsink in future to encourage proper handwashing practices are encouraged.
Corrective Action(s):

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observation: Scoops for dry goods placed directly in rice. Open bags of flour left on shelf in dry storage area.
Health rationale: Scoops are potentially contaminated which can potentially contaminate foods. Open bags of flour may allow pests to contaminate the food.
Corrective action: Scoops were removed from dry storage bins. Operator closed all open bags of flour.
Recommended: Open bags of dry goods are best kept in pest proof tightly-sealed containers. Recommend storing all dry goods in pest proof containers.
Corrective Action(s):
Violation Score:

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

Observed during inspection:
1) Temperatures:
-Walk-in cooler at 4C
-Walk-in freezer at 18C
-Sandwich cooler #1 at 3C (top and bottom).
-Sandwich cooler #2 at 4C (top and bottom).
-Storage cooler at front at 4C
-Hot-holding (rice) at 71C

2) Sanitation:
-Bleach sanitizer bucket #1 at 100ppm chlorine.
-Bleach sanitizer bucket #2 at >100ppm chlorine.
-General sanitation satisfactory.
-Ventilation hood in sanitary manner.
-Chemicals stored away from foods.
-Handsinks all supplied adequately with soap, paper towel, hot and cold running water.

3) Pests:
-No signs of pests during inspection.
-Pest control company contracted - completes monthly checks.

4) Admin:
-Foodsafe Level 1 trained employee on premises (expires Aug 12, 2023)
-Operating permit visible.