INSPECTION REPORT Health Protection JCHW-BGCQFN

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Do V Truong		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broth made the previous night and left on the burner was at 23C. Corrective Action(s): Hot potentially hazardous foods must be stored above 60C or cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Broth was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer was present in the kitchen. Corrective Action(s): Each food preparation area must have a sanitizer to properly sanitize food contact surfaces. Spray bottle was purchased at the time of inspection and Quats sanitizer at 200ppm was prepared 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): Oyster sauce was stored in an opened metal can. Corrective Action(s): Once canned foods are opened, the contents must be transferred into food grade containers to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Upright cooler was at 4C. -Chest freezer (kitchen) was at -18C. -Chest freezer (serving area) was at -18C. -Upright freezer was at -12C. -Under counter freezer was at -9C. -Hot holding was greater than 60C. -Cooked brisket, chicken, and spring rolls made the previous night ranged from 4C to 6C. Ensure food items are cooled in smaller portions and on shallow trays to facilitate proper cooling of foods. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Operator is checking and recording chlorine concentration on a daily basis. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer sanitation satisfactory. Small amounts of food debris on the lower portion of the arm. -Foods stored off the ground and covered. Raw meats stored separately from ready-to-eat foods. -General sanitation satisfactory. Additional cleaning required in the walk-in cooler. -Washroom clean and sanitary. -No signs of pests noted at the time of inspection. -Operator FoodSafe Level 1 valid until March 06, 2023. -Please contact the inspector if you have any questions or concerns.