Health Protection

Pho Newton
Tel: (778) 593-1828
170 - 7488 King George Blvd
Surrey, BC V3S 3A6
April 9, 2019
1.5 hours
OPERATOR (Person in Charge)
Nguyen Kim Hang
April 11, 2019
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Broth was cooling in large buckets at time of inspection.
Corrective Action(s): Hot food must cool rapidly from 60C to 20C within two hours, then from 20C to 4C in the cooler within the next four hours. If cooling broth in large buckets, use ice wand and consistently stir. Otherwise, cool broth in small, shallow pans before transferring to large buckets for storage. Staff washed and sanitized ice wand and placed in freezer at time of inspection.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Large bin of bean sprouts stored at room temperature in front server area again.
Corrective Action(s): Only store a SMALL PORTION of bean sprouts in ICE WATER out at room temperature, and only do this when the restaurant is busy. Store sprouts in mini cooler at front when the restaurant is not busy.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1) Condenser panel of ice machine had significant accumulation of mould/biofilm.
2) A knife was being stored in the gap between the prep cooler and counter.
3) Rice scoop was stored in water above 4C.
Corrective Action(s): 1)Empty ice bin, then thoroughly clean and sanitize all parts of the ice machine.
Correct by: Today
2) Knife placed in dishwashing area at time of inspection. Do not store knives in gaps in between equipment, as these spaces cannot be properly cleaned and sanitized.
3) Store rice scoop in ice water, and wash and sanitize every 2 hours.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Sanitizer solution for back kitchen was being mixed with detergent again.
2) Sanitizer solution for front server area was not strong enough; less than 50 ppm chlorine detected.
Corrective Action(s): 1) Do not mix detergent with bleach, as the detergent can reduce the strength of the sanitizer solution. Corrected at time of inspection. Ensure to store wiping cloths in sanitizer solution in between uses.
2) Mix 1 oz bleach with 1 gallon of water for proper concentrations. Change solution every 4 hours or sooner if solution becomes visibly dirty/cloudy.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Raw prawns and meat in prep cooler inserts were stored uncovered and directly next to cooked, ready-to-eat items.
2) A large container of raw pork mixture was stored directly on top of bags of hot peppers.
Corrective Action(s): 1) Store all raw items together on one end of cooler, and ensure the inserts of cooked items stored next to the raw items are COVERED.
2) All raw meats/poultry/eggs/seafood must be stored below or on a separate rack from cooked or ready-to-eat items such as vegetables. Walk-in cooler requires better organization.
Correct by: Thursday, April 11
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Interior of upright two-door freezer had significant amount of food debris accumulation.
2) Funnel used for collecting waste oil had significant amount of old grease accumulation.
Corrective Action(s): 1) Clean and sanitize interior of freezer, and do so on a regular basis.
2) Wash and sanitize funnel (or discard and replace with a new one) at the end of each day.
Correct by: Thursday, April 11
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard used to line freezer racks.
Corrective Action(s): All surfaces must be non-absorbent, smooth, durable, and easily cleanable. Do not line any surfaces with cardboard, tin foil, plastic wrap, or newspaper.
Correct by: Thursday, April 11
Violation Score: 3

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


- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels
- High-temperature dishwasher reached 71C at dish surface during rinse cycle
- All coolers were maintaining temperatures of 4C or colder
- All freezers were maintaining temperatures of -18C or colder
- Rice was hot held at 60C or hotter
- Most food items were stored properly covered. Better separation of raw and ready-to-eat food items is required.
- Ventilation canopy was observed to be clean and free of grease accumulation at time of inspection
- Dry storage area satisfactory
- No signs of pest activity noted at time of inspection