INSPECTION REPORT Health Protection YTAN-C4VPHU

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE July 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE July 21, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A knife was stored in the gap between the counter/cutting board and prep cooler. Corrective Action(s): Discontinue this practice. The space between countertops/prep coolers cannot be easily cleaned. Knife placed in sink to be washed at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer available in the front. Corrective Action(s): Mix 1/2 tsp of bleach per litre of water in a spray bottle or bucket. Ensure to store wiping cloths in sanitizer solution in between uses and change the solution every 2 hours. Corrected at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in kitchen was not accessible, as a frying pan was drying in it. Corrective Action(s): Corrected at time of inspection. Ensure hand sink is always accessible for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was too strong and bleached out the test strip. This can potentially chemically contaminate food. Corrective Action(s): For proper concentration, mix only 1/2 tsp of bleach per litre of water. Operator diluted solution at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and sanitizing required in hard-to-reach areas, including under cooking equipment, in dry storage room (floors), and for shelving under dishwashing sinks. Corrective Action(s): Deep cleaning must be done on a regular basis. Correct by: 1 week Violation Score: 3

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 71C at the dish surface during the sanitizing rinse cycle. - Coolers measured at 4C or colder. - Freezer temperatures satisfactory. - All food stored in coolers were properly covered. Discussed cooling procedures at time of inspection. - Rice hot-held at 60C or hotter - Small portion of bean sprouts was held in ice water at time of inspection. Operator stated bean sprouts are returned to cooler if not finished after 2 hours. - Proper thawing of frozen food observed at time of inspection (in walk-in cooler, and packaged, in cold water changed frequently). - Food equipment maintained in sanitary conditions (ice machine, scoops, insides of coolers and freezers, ventilation canopy, etc.). Meat slicer was in use at time of inspection - ensure to thoroughly clean and sanitize all parts of the slicer after use. - Dry storage areas satisfactory (floors require cleaning - see violation code 306 above). - Reminder to replace any cardboard used for lining floors/shelves on a daily basis. Surfaces underneath cardboard must still be cleaned and sanitized.