INSPECTION REPORT Health Protection YTAN-AYBPG4

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE April 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE May 04, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop was stored in cold water but was measured above 4C. Most of the ice in the container had melted. Corrective Action(s): Ensure any in-use utensils are stored in ice water, and replenish ice when needed. Also remember to wash and sanitize utensils and container at least every 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach solution for storing wiping cloths in main kitchen area was prepared using detergent, bleach, and water. Corrective Action(s): Discontinue this practice. Do not mix detergent with bleach solution, as this will decrease the effectiveness of the sanitizer solution. **Mix 1 tsp bleach with 1 litre water only. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy and floors under fryer/cook line still need to be cleaned. Corrective Action(s): Staff stated a professional cleaning company is scheduled for today. *Ensure ventilation baffles are cleaned more frequently. This can be done by kitchen staff in between shceduled professional cleanings. *Ensure all cooking equipment is pulled out and floors underneath equipment are cleaned and sanitized at least once a week. Correct by: Friday, May 4th Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 238221 of Apr-24-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Large bind of sprouts was surface measured at 19C at time of inspection. Corrective Action: Sprouts were place in the cooler at time of inspection as facility has just opened. Operator was instructed to use smaller bins of sprouts stored on ice if they are to be out at room temperature. If potentially hazardous food items are above 4C for more than 4 hrs they must be discarded. )

Comments

- Bean sprouts stored in bucket were measured to be at 1C. **Only fill bucket halfway to ensure bean sprouts can be used up every 2 hours. - Ice machine has been cleaned and sanitized - Walk-in cooler has been reorganized - all raw meats are now below ready-to-eat items - All food covered, no scoops stored in bins with handles directly contacting food - Cooked meat in insert of prep cooler was covered with a lid to prevent raw meat juices from dripping onto cooked meat - good. - No improper thawing was observed at time of inspection **A follow-up inspection will occur on Friday, May 4th. Please ensure all violations have been corrected by then.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYBPG4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment