INSPECTION REPORT Health Protection ABRR-BKGTGE

PREMISES NAME Pho Hoa Restaurant		Tel: (604) 283-9588 Fax:
PREMISES ADDRESS 1724 152nd St Surrey, BC V4A 4N4		INSPECTION DATE January 3, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hai Nguyen		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mung beans on the service counters stored in cold water were measured at 9C internal food temperature Corrective Action(s): Store mung beans inside cooler at temperature less than 4C. Alternatively, you can store small batch of mung beans in ice cold water maintained at less than4C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Food contact surface sanitizer is not available in the back kitchen area - Sanitizer solution in a bucket for storing wiping cloth was measured at less than 100ppm quats solution Corrective Action(s): - Ensure that a separate sanitizer spray bottle is available for the back area and all food contact surfaces are sanitized on regular basis - Sanitizer solution in bucket with sanitizing cloth and in spray bottle must be measured at 200ppm quats concentration Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Several crates of raw eggs were stored on the top shelf above vegetables inside walk-in cooler Corrective Action(s): Store raw eggs in the bottom shelf to protect from contamination Violation Score: 9

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

Comments

- All handwash station in washrooms, kitchen, service area and dishwashing area are supplied with hot and cold running water, liquid soap and paper towel. - Walk-in cooler and three prep. coolers are measured at temperatures less than 4C. - Walk in freezer is measured at -18C. - Thermometers are available in all coolers and freezers - Sanitizer solution in spray bottle at the front service and tea area is measured 200ppm quats solution. - Low temperature dishwasher is measured dispensing 50ppm chlorine solution during final rinse cycle at dish surface. - Hot holding unit for rice is measured at greater than 60C - No evidence of pest activity is noted - Foodsafe level 1 is verified - General sanitation is satisfactory. NOTE: Template for recording cooler and freezer temperature is provided. Maintain temperature logs on consistent basis