INSPECTION REPORT
Health Protection
AHEN-AL6URV

PREMISES NAME
Pho Newton
Tel: (778) 593-1828
Fax:
PREMISES ADDRESS
170 - 7488 King George Blvd
Surrey, BC V3S 3A6
INSPECTION DATE
April 6, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Nguyen Kim Hang
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 303 noted on Routine inspection # AHEN-AL4VS4 of Apr-04-2017
Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] (1. Dishwasher was not reaching 71 degrees C at the plate after the dishwasher final rinse.
2. Lemon scented bleach was available on-site. Note: Unscented bleach was also available and was used upon verbal direction by the area E.H.O. to set up 100 ppm chlorine sanitizer. )

Comments

Follow up inspection:
-Dishwasher final rinse temperature was 73.3 and 73.1 degrees C (71 degrees C or hotter) at the plate after running it twice.
-A technician had re-serviced the dishwasher according to staff and the operator.
-100 ppm chlorine sanitizer was set up in the 2-compartment sink as a sanitizer step prior to the inspection.
-Garbage bags were not being used to cover food.
-Knives were stored in a clean magnetic strip.
-Ice scoop was stored in a clean container separately from the ice.

The following was discussed with the operator over telephone:
1. Obtain a waterproof thermometer with a min/max (mode) button to monitor that the dishwasher final rinse temperature is at least 71 degrees C at the plate if the temperature display setting at the manifold is not repaired. Contact the area E.H.O. to provide an update.
2. Monitor time that a small amount of alfalfa sprouts are kept at room temperature for lunch/dinner rush via a log or timer. Reminder: Alfalfa sprouts at room temperature must be returned to a cooler at or below 4 degrees C after 2 hours and discarded if kept above 4 degrees C for more than 4 hours.
*Ensure the light cover is replaced in the kitchen within 2 months time (see Code 311 from the routine inspection report).