INSPECTION REPORT Health Protection JCHW-DAGRH8

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 28, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knife was stored between the prep cooler covers at the time of inspection. Corrective Action(s): Discontinue the practice of storing knives between the prep cooler covers to prevent potential cross contamination. Knife was moved at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was blocked with a dishwasher rack. Corrective Action(s): Ensure handwash stations are accessible at all times to promote proper handwashing. Dishwasher rack was moved at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of broccoli was stored directly on top of another insert of broccoli. Corrective Action(s): Ensure foods are stored in a manner which prevents potential contamination. Inserts need to be separated by a physical food grade barrier to prevent potential contamination of foods. Insert was moved to the bottom of the prep cooler at the time of inspection. Violation Score: 3

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

Comments

-Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Bubble tea cooler was at 4C. -Under counter cooler next to bubble tea cooler was at 4C. -Upright cooler in service area was at 4C. -Upright freezer (back) was at -15C. -Hot holding was greater than 60C (chicken in the hot holding cabinet). -Pho broth rapidly cooled in the freezer. Broth and brisket in the cooler was at 4C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for sanitizing). -Bleach sanitizer in the kitchen was labelled and tested at 100ppm. -Quats sanitizer in the front area was at 200ppm to 400ppm and properly labelled. -Blender container sanitized in the chemical dishwasher after each use. -Meat slicer was found to be clean and sanitary at the time of inspection. Equipment is properly disassembled for cleaning and sanitizing. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Washroom supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 2, 2028 -Please contact the inspector if you have any questions or concerns. -Signature not required.