INSPECTION REPORT Health Protection DWAG-BRQTHU

PREMISES NAME Pho Hillton Vietnamese Restaurant		Tel: (604) 372-3828 Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE July 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Huyen Le		NEXT INSPECTION DATE July 22, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One tray of cooked meat and one tray of spring roll observed cooling at room temperature. Internal food product temperature measured at 32C. Operator stated both were cooled at room temperature for less than 2 hours. Corrective Action(s): Potentially hazardous food must be cooled in a functional cooler ensure the internal temperature is cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Operator moved the aforementioned food into the sandwich cooler immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Food surface sanitizer not prepared and available on site. 2. Low temperature dishwasher dispensed 0 ppm bleach sanitizer at the plate level. Corrective Action(s): 1. Operator prepared 200 ppm bleach sanitizer in a bucket. Instructed the operator to sanitize all food contact surfaces on site and leave the wiping cloth inside the sanitizing bucket when not in use. Food surfaces sanitizer must be available at all times during operation. 2. Operator set up manual dishwashing at the 2 compartment sink. Instructed the operator to use dishwasher to wash and rinse. Afterward, sanitize all utensils and equipment manually. Violation Score: 15

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Metal bristle brush used to clean the grill. This is not a suitable material as metal may fall into the food and pose a physical hazard. Corrective Action(s): Discard and change the material of the brush or clean the grill with another suitable tool. Correct by: today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher dispensed 0 ppm bleach sanitizer at the plate level. At least 50 ppm is required to properly sanitize utensils and food contact surfaces. Corrective Action(s): Service / fix the low temperature dishwasher to ensure at least 50 ppm bleach sanitizer is dispensed. Correct by: Jul 22, 2020. Violation Score: 3

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

Comments

Routine inspection: - Coolers (display, sandwich, walk-in) maintained at 4C or less. - Freezers (chest, stand-up) maintained at -18C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Meat slicer maintained in sanitary condition. - Food products stored off the ground and organized. - Ice machine maintained in a sanitary condition. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. - Facility offers dine-in. Sittings area adjusted to ensure 2 meter social distance between tables. *Covid 19 Safety Plan not available on site. Develop a Covid19 Safety Plan before the July 28, 2020 and make it available on site. Template of the plan can be found on WorkSafeBC's website.* Note: Maintain a temperature record for all refrigeration units on a daily basis.