INSPECTION REPORT Health Protection 259286

PREMISES NAME I Am Pho (Surrey)		Tel: (604) 385-6966 Fax:
PREMISES ADDRESS 105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 23, 2023	TIME SPENT 3 hours
OPERATOR (Person in Charge) Quoc Anh Hoang		NEXT INSPECTION DATE August 24, 2023
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 = 25

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed hanging against dirty ice maker surface (plastic protector wrap on stainless steel). Corrective action: Clean and sanitize the scoop and ensure the surface it touches is also maintained in a sanitary condition to prevent contamination of the ice scoop that may then contaminate the ice inside the maker when scooping ice. Corrected During Insp. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food debris observed in corner and on blade of mandolin slicer. Corrective action: Staff put the slicer in the dirty area of the dish washing sink to be cleaned and sanitized. Ensure all equipment in storage is put away when thoroughly cleaned and sanitized. Food debris that has not been removed from the slicer can prevent effective sanitization of the food contact surfaces on the blade and base, which may then provide conditions suitable for growth and/or toxin production of pathogens that may still be on the surface when stored at room temperature. Corrected During Insp. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink on cook line was not supplied with paper towels at time of inspection. Corrective action: Staff restocked the paper towel dispenser. Ensure all handsinks are adequately supplied with paper towels, hot and cold running water and liquid soap, and are unobstructed to allow for proper hand hygiene practices that limit the transmission of disease. Corrected During Insp. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Freezers were measured above - 18 C / 0 F: Standup freezer was at - 14 C, front undercounter freezer at - 16.5 C and walk-in freezer at - 16.0 C. Food stored inside were frozen solid. Corrective action: Monitor the freezer temperatures with the equipped thermometers inside to ensure food is stored at or below - 18 C / 0 F to maintain quality and shelf life of food. Make adjustments to thermostats or have serviced if freezers are not maintaining food at or below - 18 C. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant amount of food debris and garbage observed under shelves and 2-compartment sink in dry storage and kitchen. Corrective action: Clean under the above mentioned areas to remove old food debris and garbage that may attract pests and provide conditions suitable for their breeding/harbouring. Routinely clean all the way to the wall to remove food spills and increase the frequency of deep cleaning if necessary to maintain the floors in a sanitary condition. Date To Be Corrected By: Today Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Plastic protector observed still covering the ice machine stainless steel surface that came from the manufacturer. This surface contacts the ice scoop that hands outside the ice maker. The plastic protector was covered in debris and splatter. Corrective action: Staff removed the plastic protective film form the stainless steel surface to allow proper cleaning of the surface, especially since this surface comes into contact with the ice scoop . (see code 301 above). Ensure this surface is regularly cleaned and sanitized. Corrected During Insp. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Robocoup food processor container was badly cracked in many areas on the bottom. Corrective action: Do not use this container for processing food since it cannot effectively be cleaned and sanitized. The cracks make cleaning and sanitizing ineffective since debris may be trapped in the small cracks which may then block the sanitizer from destroying pathogens that may be present. Cracks may also weaken the plastic to the point where pieces may break off and contaminate the food. Discard this broken container and replace it with one that does not have cracks before using the food processor. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 3

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

Comments

Comments Handsinks (in cook line, bar, kitchen and washroom) were equipped with hot and cold running water, liquid soap and paper towel with one exception noted in code 401 above. Staff hygiene satisfactory: clean attire and hair covered or tied back Food Safe Level 1 equivalent trained staff onsite Low temperature dishwasher achieved 50 to 100 ppm chlorine after final rinse. (required: minimum 50 ppm chlorine for mechanical dishwasher) Food contact surface sanitizer achieved 200 to 400 ppm QUATS in spray bottles (2 in front of house, one in back) and from the dispenser. Equipment and utensils in storage were observed clean with one exception noted in code 302 above Deli slicer cleaning procedure reviewed with staff: cleaning of slicer was being performed during inspection, and slicer is to be thoroughly cleaned and sanitized after dismantling every 4 hours, or sooner, after using. 2 compartment sink supplied with hot and cold water and drain plugs. Walk-in cooler temperature measured 2.6 C (required: at or below 4 C) left prep cooler undercounter was at 3.8 C. Sliced roast beef in insert stored in top measured 3.5 C, internally. right prep cooler undercounter was at 2.8 C. Pork inside top was at 3.6 C internally. Hot held rice in warmer was at 69.8 C (required: at or above 60 C). Scoop stored in ice. Drawer coolers under the grill were at 3.0 C and 3.2 C. Bar cooler temperature was at 2.6 C Sprouts, sliced lime and jalapeno stored on ice. (Sprouts were mixed with ice to maintain temperature under 4 C) Noodles for service are brought out of the walk-in cooler and kept at room temperature. Reviewed holding time for noodles with cook line staff: the noodles must be returned to the cooler within 2 hours. Past 2 hours, the noodles must not be returned to the cooler and discarded in the garbage/compost at 4 hours since first removing from walk-in cooler for service. Soup / stocks are put into buckets from the pot and buckets are immersed in ice water bath to cool down after cooking. Refrigeration units have accurate thermometers. Food stored in covered containers or food grade bags in the coolers and freezers and dry storage. No food observed stored on the ground Dry storage areas generally well organized. Raw animal products observed stored in shelves below and apart form ready to eat food No chemicals stored near food or food containers Mop storage area and sink was satisfactorily clean No signs of pest activity during inspection.