INSPECTION REPORT Health Protection AJON-CEZQLB

PREMISES NAME Pho Newton		Tel: (778) 593-1828 Fax:
PREMISES ADDRESS 170 - 7488 King George Blvd Surrey, BC V3S 3A6		INSPECTION DATE June 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nguyen Kim Hang		NEXT INSPECTION DATE June 03, 2022
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No sanitizer available in front area. - Sanitizer bucket in kitchen had dishes in the bucket. Wiping cloth in kitchen not put in sanitizer, and is used without any sanitizer to wipe food contact surfaces. The staff member did not know that the cloth actually needs to be immersed in the sanitizer before wiping surfaces. NO SANITIZER READILY AVAILABLE IS A REPEATED VIOLATION. Corrective Action(s): - Immediately prepare a 100-200 ppm chlorine (bleach) sanitizer solution for the front area to wipe food contact surfaces and the dining area tables and chairs. - Review the importance of using sanitizer on a cleaned surface with all staff. Ensure staff understand how to use the sanitizer properly rather than just preparing it for the Health Inspector. Sanitizer is meant to be used to kill and significantly reduce pathogens on a cleaned surface. A Correction Order will be issued if this violation is repeated in the future. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: It was observed that a staff member washed their hands with gloves still on her hands. After explaining to the staff member that she must take off her gloves first to wash her hands, the staff member ignored what the Health Inspector was saying. When the Health Inspector again asked the staff member to wash her hands properly by taking off the gloves, the staff member began to yell in her language that she has washed her gloves already and then left the kitchen. Corrective Action(s): Review proper hand washing procedures with all staff. Gloves do not replace hand washing. Post signage at the hand sink for the steps of proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning still needs to be done in hard to reach areas, including: - Under and behind equipment - Top shelf of prep area (where take out containers are stored) - All storage areas - Fan cover in walk-in cooler Corrective Action(s): Clean all areas listed above. Review your sanitation plan and re-submit an updated version to the Health Department. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is still not functioning properly as it took 6 attempts before the temperature at the plate level reached above 71 degrees Celsius. Corrective Action(s): Service dishwasher to ensure the wash temperature is reaching at least 60 degrees Celsius (140 degrees Fahrenheit), and the final rinse temperature is reaching at least 82 degrees Celsius (180 degrees Fahrenheit) for at least 10 seconds. The digital display may also need to be serviced as the temperature values may be incorrect. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff at the time of inspection has FOODSAFE Level 1 or it's equivalent. Corrective Action(s): Ensure at least one staff member has certification for FOODSAFE Level 1, or it's equivalent, at all times of operation. Violation Score: 1

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

Comments

Follow-up Inspection: - After 6 attempts, high temperature dishwasher sanitizing with 71.6 degrees Celsius at dish level after the final rinse cycle. - All staff need to take FOODSAFE Level 1, or it's equivalent. Email proof of registration to Health Inspector by June 10, 2022. Management must review food safety and proper sanitation with all staff. A Closure Order will be issued IMMEDIATELY if any critical violations are repeated in the future. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.