INSPECTION REPORT Health Protection CPAK-APPM62

PREMISES NAME Pho Hillton Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE July 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Huyen Le		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieving 0ppm chlorine. Sanitizer tube had air bubbles. >50ppm chlorine was achieved at plate level after 8 times. Corrective Action(s): Ensure to check for air bubbles in tube. Check using the test strips available on site. Turn off the machine at the end of the day. Rewash all dishes done this morning. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Coffee stirrer stored in lukewarm water. 2) Water jugs placed right below paper towel dispenser at front. Corrective Action(s): Ensure scoops are stored in ice. Do not store in lukewarm water, as this would promote bacterial growth on surface. Do not store open water jugs below paper towel dispenser to avoid contamination as explained at this time. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: <5 small dead cockroaches observed inside an electrical box above dishwasher. Corrective Action(s): Remove them and clean inside. Please be cautious- turn off the machine first prior to cleaning. Monitor this area. No cockroaches observed from other areas. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temp. satisfactory. -200ppm chlorine available in labelled spray bottles. -Food products stored 6inch off the floor. -General sanitation very good, except underneath cooler door handles. Clean this area on a regular basis. -Washroom satisfactory. NOTE: Ensure all vegetables stored at front are filled with ice at all times. NOTE: Ensure all cooked foods (i.e. chicken) are cooled from 60'C --> 20'C within 2 hours, and from 20'C --> 4'C within the next 4 hours. Do not leave them at room temperature for more than 2 hours. All should be discarded after 2 hours, as explained. Please contact the health inspector for any questions or concerns. Improvement in terms of general operational practices expected for the next inspection. Report #238190