INSPECTION REPORT Health Protection JCHW-CJYS97

PREMISES NAME Pho Hung Restaurant (Surrey)		Tel: (604) 580-2167 Fax:
PREMISES ADDRESS 108 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE October 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Thi My Ngoc Hoang (Carol)		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lemon grass chicken made this morning was cooling in a 5L container in the prep cooler. Chicken was at 31C and was made less than 2 hours ago. Corrective Action(s): Ensure cooked potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C ton 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Rapid cooling can be achieved by placing cooked chicken on a metal sheet in the cooler until the food is at 4C or by placing the chicken in the upright freezer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Sauce was stored in an opened metal can. Corrective Action(s): Ensure foods in metal cans are transferred to food grade containers after opening to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright freezer was at -16C. -Under counter coolers were both at 4C. -Upright cooler in customer area was at 4C. -Hot holding was greater than 60C. -Chicken cooked to greater than 74C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). Test strips available on-site to verify chemical concentration. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail in the kitchen was at 200ppm. -Quats sanitizer spray bottles were labelled and tested at 200ppm to 400ppm. -Blender containers sanitized after each use. -Deli slicer sanitation satisfactory at the time of inspection. Minor amounts of food debris on the sharpening guard - arm and blade were clean and sanitary. -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 liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 5, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.