Fraser Health Authority



INSPECTION REPORT
Health Protection
248224
PREMISES NAME
Pho Newton
Tel: (778) 593-1828
Fax:
PREMISES ADDRESS
170 - 7488 King George Blvd
Surrey, BC V3S 3A6
INSPECTION DATE
August 25, 2020
TIME SPENT
3.25 hours
OPERATOR (Person in Charge)
Nguyen Kim Hang
NEXT INSPECTION DATE
September 15, 2020
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: High (≥30) Total Score = 0
Critical Hazards: Total Number: 4
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 tubs of marinated meat inside walk-in cooler measured at 15C internal temperature on the outer portions of the meats that was improperly thawed.
Corrective action: The meat was discarded at time of inspection. cold potentially hazardous food must remain at or below 4C to prevent microbial growth and/or toxin production.
Corrective Action(s):
Violation Score:

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Meat slicer and knives have food residue at time of inspection.
Corrective action: Clean and sanitize the meat slicer and knives with 100ppm chlorine or in the high temperature dishwasher to prevent microbial growth or toxin production. Staff cleaned and sanitized equipments at time of inspection.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Rag used to clean food contact surface is left on food counter and sanitizer solution is not clean (has debris inside).
Corrective action: Make a fresh batch of bleach solution 100 - 200 ppm chlorine and store all rags inside sanitizer when rag is not in use. Staff sanitized all food contact surfaces at time of inspection. Adequate sanitizing is necessary to prevent microbial growth and/or toxin production.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing sink in back area is blocked with utensils at time of inspection.
Corrective action: Utensil was moved at time of inspection. Do NOT block handwashing sinks as staff needs to use them for adequate handwashing to prevent food contamination.
Corrective Action(s):

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: -Raw meat and eggs placed above vegetables inside walk-in cooler.
-Meats in large tubs were not covered at time of inspection.
-Spices stored underneath sinks.
-Rice bags stored on floor in front of washroom.
-Disposable cups stored next to mop sink.
-Single use container used as scoop inside dry storage bin.
-Spice paste containing dried shrimp stored inside oven after being opened. Bottle states to refrigerate after opening.
Corrective action:
-Reorganize cooler to store raw meat and eggs separate from and below ready to eat foods and vegetables to prevent potential contamination of food in case meat water drips or if the egg cracks.
-Staff covered all the meat containers at time of inspection. Always cover all foods to prevent food contamination.
-Staff relocated spices to another area to prevent potential contamination.
-Staff to place rice bags at least 6 inches off the floor to prevent contamination of rice to facilitate cleaning and to prevent attraction of pest.
-Staff to relocate disposable cups to a high shelve or another location to prevent potential contamination of the food contact surface.
-Single-use container discarded as it cannot be adequately washed and sanitized. Obtain food grade scoop & store in sanitary condition.
-Spice paste was discarded at time of inspection as it have pathogen growth due to improper storage. Always read labels and store products as per manufacturers instruction.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Operator mentioned 2 tubs of marinated meat were being defrosted outside at room temperature before being put in the walk-in cooler. The center portion of the meat was frozen and the outer portion of the meat has internal temperature of 15C. Small package of prawn was defrosting next to handwashing sink and measured at 0C surface temperature.
Corrective action: The meat was discarded. Staff placed prawns inside walk-in cooler at time of inspection. Improper thawing can promote pathogen growth and/or toxin production. Always defrost food either under cold running water, inside cooler or inside microwave.
Corrective Action(s):
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Garbage bag used to store meat inside freezer and box of green onion inside cooler.
Corrective action: Staff immediately put the meat in food grade container and discarded the garbage bag. Box of green onion is also removed from the garbage bag. Garbage bag is not a food grade material and must not be used to store food as it can leech chemical into food. Always store food in food grade containers.
Corrective Action(s):
Violation Score:

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

General Comments
All coolers measured below 4C
All freezer measured below -18C
High temperature dishwasher measured at 71C on dish surface after final rinse
Handwashing sinks in front area, back area and washrooms equipped with hot/cold water, liquid soap and single-use paper towel
-Exhaust canopy is clean
-General sanitation is satisfactory
-Ice machine is clean and scoop is stored outside in sanitary condition.
-FOODSAFE certification available for staff on site
-Rice scoop is stored in clean water at room temperature and the water is changed
Scoops are washed and sanitized every 2 hr - good practise
-200ppm bleach sanitizer available in front area.