INSPECTION REPORT Health Protection SDHI-CC3U7S

PREMISES NAME I Am Pho (Surrey)		Tel: (604) 385-6966 Fax:
PREMISES ADDRESS 105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE February 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Quoc Anh Hoang		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer available at front cooking area. Staff placed a QUATS sanitizer spray bottle, which measured at 200 ppm QUATS, in the cooking area during time of inspection. Corrective Action(s): Ensure QUATS solution is available throughout the premises at a concentration of 200 ppm QUATS concentration to adequately and frequenty sanitize all food contact surfaces and equipment to remove potential pathogens. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in back preparation area observed obstructed with a container of food placed in front of it. Staff moved the container of food during time of inspection. Corrective Action(s): All hand washing stations must remain unobstructed to ensure food handlers are washing their hands at an adequate frequency to remove potential contamination and to prevent food borne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw red meat observed in a container placed directly on top of a box of brocolli in the walk-in cooler. Staff moved the raw meat to the lower shelf away from produce during time of inspection. 2. Dry stored ingredients (salt) in large plastic containers observed uncovered during time of inspection. Staff placed lids on all containers during time of inspection. 3. QUATS sanitizer in spray bottles (X2) measured at >400 ppm QUATS concentration. Staff was educated about how to prepare QUATS solution at 200 ppm during time of inspection. Corrective Action(s): Ensure all raw meats are stored away from ready-to-eat foods and that all foods are kept covered at all times to prevent potential contamination. Ensure QUATS sanitizer used as food contact sanitizer is maintained at 200 ppm at all times to prevent potential chemical contamination to food. Check sanitizer strength using QUATS test strips. Violation Score: 9

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 2'C - Walk-in freezer at -19'C - Stand-up 2-door stainless steel freezer at back at -18'C - Sandwich cooler #1 at front cooking line at 3'C (top and bottom) - Sandwich cooler #2 at front cooking line at 4'C (top and bottom) - Under-counter freezer at bubble tea station at -18'C - Under-counter cooler at bubble tea station at 3'C - Hot-held rice in cooker measured at 70'C - Bean sprouts observed in ice water - good! NOTE: some temperature logs are not maintained. Ensure all temperature logs are maintained as per approved food safety plan. 2. Sanitation: - General sanitation of premise satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer available on site (concentration is not mixed correctly - refer to violation #209) - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor - Equipment stored in a sanitary manner - Single-use utensils stored in a sanitary manner 4. Administration: - FOODSAFE Level 1 trained staff available on site - Operating permit visible during time of inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.