INSPECTION REPORT
Health Protection
238221

PREMISES NAME
Pho Newton
Tel: (778) 593-1828
Fax:
PREMISES ADDRESS
170 - 7488 King George Blvd
Surrey, BC V3S 3A6
INSPECTION DATE
April 24, 2018
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Nguyen Kim Hang
NEXT INSPECTION DATE
April 30, 2018
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

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 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.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Vegetable slicer had visible debris build-up on blade at time of inspection.
Corrective Action: All equipment must be properly washed and sanitized to prevent pathogen growth and toxin production and prevent contamination of food items
Slicer was washed at time of inspection
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: (1) Raw meat in walk-in cooler, prep line inserts and prep cooler stored above or next to cooked and ready to eat items.
Corrective Action: In walkin cooler and prep cooler raw meats and eggs must be stored below ready to eat food tiems, and in prep line inserts do not store raw meats next to ready to eat items, to prevent contamination of food items.
Operator re-arranged coolers at time of inspection.

(2) In dry storage area, large bin of rice was stored uncovered
Corrective Action: Bin was covered with lid at time of inspection. All food items must be covered to prevent contamination.

(3) In dry storage bins, scoops/bowls were being stored inside with food items at time of inspection.
Corrective Action: Scoops must not be stored in side containers with food items to prevent contamination of food tiems. Go through all bins & containers and remove scoops / bins
Date to be Corrected by: Immediate

(4) Ice machine has visible debris and mildew build-up inside near the compressor.
Corrective Action: Ice machine must be washed and sanitized regularly to prevent contamination of ice which is a food items
Ice Machine needs to be cleaned and sanitized as soon as possible.
Date to be Corrected by: Immediate
Corrective Action(s):

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw met food tiems was being thawed at room temperature at time of inspection.
Corrective Action: All thawing food items that are potentially hazardous must be thawed in the fridge or under cooled running water, so they remain 4C or below.
Raw meat items were placed in cooler at time of inspection.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Visible oil, grease and debris on hood vents and underneath fryer and cook line.
Corrective Action: Regular cleaning of cook line areas and hood vents must occur to maintain sanitary conditions of the facility and to not provide food for potential pests.
Hood vents must be maintained between professional cleaning visits.

Date to be Corrected by: April 30, 2018
Corrective Action(s):
Violation Score:


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

Comments

Handwashing stations stocked with liquid soap, single use paper towels and hot / cold running water
Freezers (chest + stand-up measured at -18C or below
Walk-in cooler and prep cooler measured at 4C or below
Hot-holding of rice at 60C or above.
Chlorine sanitizer in buckets and spray bottle all measured at 100 - 200ppm
High-temperature dishwasher measured at 72C at plate level after final rinse
Ice scoops stored in sanitary manner.
No signs of pests at time of inspection
Food safety training is valid and permit is posted