INSPECTION REPORT Health Protection JCHW-BTFRKD

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts were stored on ice but were at 11C. Corrective Action(s): Sprouts are considered potentially hazardous foods and must be stored at or below 4C. Ice levels must be sufficient to immerse sprouts, sprouts must be stored in a cooler at 4C or less, or a time tracking system can be used as a safety measure (sprouts must be used or discarded after 2 hours). Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops were stored inside dry ingredient containers 2) Bags of sugar and bag of onions was stored on the floor Corrective Action(s): 1) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 2) Store all foods off the ground in order to prevent potential contamination of foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of green chemical was unlabelled. Corrective Action(s): Ensure all chemicals are labelled to identify their contents and to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither staff member in the facility had their FOODSAFE Level 1 or equivalent training at the time of inspection. This is a repeat violation. Corrective Action(s): While in operation, at least one employee must have FOODSAFE Level 1 or equivalent training. Future instances with failure to comply with the FOODSAFE Level 1 or equivalent training requirement will result in a violation ticket in the amount of $230.00 Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Upright cooler was at 4C. -Kitchen upright freezers were at -10C and -16C. -Under counter freezer was at -14C. -Chest freezer was at -24C. -Hot holding was greater than 60C. -Hot potentially hazardous foods cooled properly and were at 4C (chicken and pho broth). -Chicken reheated to greater than 74C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer spray bottle tested at 200ppm Quats. -Deli slicer was properly disassembled for cleaning and sanitizing. -Ice machine clean and well maintained. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and hot air hand dryer. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19 -Facility is offering dine-in services. -COVID-19 safety plan posted at the front entrance. -Physical distancing provided between tables (alternate tables left empty). -Facility is required to post the seating capacity -If, in the ordinary course of business, you collect information from patrons for the purpose of making reservations or seating patrons, a. you must collect the first and last name and telephone number, or email address, of at least one member of every party of patrons, and you may collect this information from other members of a party or from other patrons who wish to provide it; and b. you must retain this information for thirty days, in case there is a need for contact tracing on the part of the medical health officer, in which case you must provide the information to the medical health officer