INSPECTION REPORT Health Protection JMAA-BL2VBQ

PREMISES NAME Pho Guildford Restaurant		Tel: (604) 585-2559 Fax:
PREMISES ADDRESS 2 - 15138 100th Ave Surrey, BC V3R 0J8		INSPECTION DATE January 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hai Huynh		NEXT INSPECTION DATE January 28, 2020
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggs left at room temperature for approximately one hour (temperature: ~15-16C). Corrective Action(s): Eggs immediately placed back into the glass door cooler. Do not keep eggs out at room temperature - all potentially hazardous foods must be kept under temperature control to avoid the growth of bacteria that could cause foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Deli slicer observed in unsanitary condition around the blade guard of the machine. 2. Knives stored inside of a bucket had caked-in grime. Corrective Action(s): 1. Deli slicer disassembled, cleaned, sanitized, and allowed to air dry at time of inspection. Note that the deli slicer must be cleaned at least every 4 hours (if continuous use) or after every use (if not continuous) or if cutting frozen, raw meats. 2. Knives were run through the dishwasher at time of inspection. All food contact surfaces must be maintained in sanitary condition. Unsanitary equipment (e.g. knives, deli slicers) can lead to the growth of bacteria that could result in foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Storage practices will require some improvement: 1) Bean sprouts stored directly below raw beef in walk-in cooler. 2) Items left uncovered: eggs and spring rolls in prep cooler, bean sprouts in glass door cooler. Corrective Action(s): 1) Bean sprouts moved above raw beef. 2) Items covered at time of inspection. Please ensure that you keep all items covered when not in use. Ready-to-eat items do not have a step for eliminating bacteria; therefore it is essential that they be protected from potential contamination. Violation Score: 3

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

Comments

Routine inspection conducted of Vietnamese dine-in restaurant. Facility is generally well-lit and was in improved sanitary condition. The following was observed at time of inspection: 1. Temperatures - Walk-in cooler at 3C - Prep cooler at 2C - Stand-up glass door cooler at 4C - Beverage cooler at front-of-house at 3C - Walk-in freezer at -15C - Rice inside rice cooker and pho broth hot-held at 60C or greater - Temperature logs were not maintained since mid-November. Employee had commenced temperature logs at time of inspection again. Please also remember to check dishwasher temperatures 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Chlorine sanitizer in spray bottles at 100 ppm - High-temperature dishwasher sanitizes at a final rinse cycle of 75C at the plate (NOTE: Multiple tries were required to achieve this temperature - ensure that the final rinse temperature at the manifold reads at least 180F before using the dishwasher) - Ventilation canopy and ice machine, ice presser are maintained in good sanitary condition. Scoop for ice machine stored separately 3. Storage Practices - Chemicals stored away from food products underneath warewashing areas and inside cabinets at front-of-house - Take-out containers stored in sanitary condition underneath prep table - Dry storage goods placed inside food bins - Cardboard was not observed on the shelving units or the floor - good 4. Pest Control - No signs of recent, visible pest activity was noted at time of inspection 5. Administrative - Employee at front-of-house has FoodSafe 1 - Permit posted and up-to-date