INSPECTION REPORT Health Protection JCHW-ATERSD

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE December 06, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken and beef that was just cooked was placed into a container approximately 20cm deep for cooling. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Hot foods can be rapidly cooled using shallow trays and cooling in single layers. Chicken and beef were placed on shallow layers at the time of inspection. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cold rice was mixed with cooked rice in a rice cooker and rice temperature ranged from 33C to 40C. Corrective Action(s): Potentially hazardous foods must be rapidly reheated to 74C prior to placing into hot holding unit. Hot holding unit is not designed to reheat foods. Mixing hot and cold rice also decreases the overall temperature of the mixture. Rice was reheated in the microwave to 74C prior to placing into the rice cooker. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Large container of sprouts was stored on a small amount of ice. Sprouts were probed at 11C. 2) Salad rolls made at 11am were stored at room temperature. Corrective Action(s): 1) Sprouts are potentially hazardous foods and must be stored below 4C. If sprouts are stored on ice, entire container must be submersed in ice. Sprouts were moved to a smaller container and ice and water was added to the container. 2) Salad rolls are considered potentially hazardous foods and must be stored below 4C or greater than 60C to prevent the growth of pathogens and or the formation of toxins. If salad rolls are stored at room temperature, they must be time stamped to indicate when the rolls were made. After 2 hours, the items must be discarded. Items without time stamps will be discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives were stored in the space between prep tables. Corrective Action(s): Discontinue this practice of knife storage area immediately. The space between prep tables cannot be cleaned and sanitized on a regular basis. This may allow for potential contamination of foods. Knives were washed and sanitized in the dishwasher at the 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 sanitizer was available in the back kitchen. One spray bottle was available in the front area. Corrective Action(s): Sanitizer must be present in food preparation areas to allow for proper sanitizing of food contact surfaces. Spray bottle of 200ppm Quats sanitizer was moved to the back kitchen. Facility is to have one spray bottle of sanitizer in the kitchen and one for the front of house. Food contact surfaces such as prep tables and cutting boards must be sanitized every 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat was found stored above raw onions in the walk-in cooler and raw chicken was found stored above cooked spring rolls in the prep cooler. Corrective Action(s): Raw meats are to be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (left side) was at 6C top and bottom. Corrective Action(s): Service or adjust cooler unit and ensure it can maintain 4C or less at all times. Violation Score: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Staff were not observed to change gloves throughout entire inspection, even after performing different duties. Corrective Action(s): Staff must adhere to good hand hygiene. Gloves need to be changed whenever gloves become potentially contaminated. Gloves are not designed to keep hands clean, but to keep food clean. Review with staff proper hand hygiene and glove use practices. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Prep cooler (right side) was at 4C (top and bottom). -Glass upright cooler was at 2C. -Under counter freezer was at -13C. -Both chest freezers were less than -18C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station in kitchen shared with 3-compartment sink. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was found to be clean and sanitary. -Ice machine clean and sanitary. Scoop stored in a sanitary manner. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.