INSPECTION REPORT Health Protection JCHW-AWCREJ

PREMISES NAME What The Pho		Tel: (604) 503-5855 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 26, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Do V Truong		NEXT INSPECTION DATE March 12, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four pails (2 x 16 and 2 x 20L) of beef broth and one pail (1 x 20L) of chicken broth were probed at 9C to 11C. Operator did not know when broth was placed in the cooler unit but was already in the cooler this morning. Operator states cooling wands are used to cool broth almost immediately after cooking. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not use the cooling wand until the broth has cooled to approximately 60C, otherwise the cooling wand will not effective cool the broth. In order to allow for rapid cooling of broth, operator may wish to cool in smaller containers. Soup broth was discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine concentration on the dish surface. Sanitizer pail was beginning to lose yellow chlorine colour and feed line had air bubbles. Dishwasher chlorine concentration has not been tested today. 2) Deli slicer was found to have meat on the slicer arm - slicer was last used two days ago 3) Quats sanitizer spray bottle was greater than 10,000ppm - using Extra High QAC Test Strips. Corrective Action(s): 1) Chemical dishwasher must have at least 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment, dishware, and utensils. Sanitizer pail was switched for Clorox pails and was tested at 50ppm (2 consecutive cycles). All dishes, utensils, and equipment must be properly cleaned and sanitized before using. Operator began to wash and sanitize equipment, utensils, and dishware at the time of inspection. 2) Deli slicer must be properly cleaned and sanitized after each use to prevent potential contamination of foods. Slicer was disassembled for cleaning and sanitizing at the time of inspection. 3) Quats sanitizer must be maintained between 200 to 400ppm. Concentrations in excess of 400ppm may be toxic for humans. Sanitizer spray bottle was diluted to 200 to 400ppm at the time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found accumulating under the cook line and door seals of the prep cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times, as per your sanitation plan. A clean and well maintained facility will prevent potential attraction of pests. Correction date: Today Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): 3 large sandwich bags and 4 small sandwich bags (all used) were found in the chest freezer. Operator stated staff were too lazy to discard used sandwich bags and placed them in the freezer. Garbage container is located next to the chest freezer. Corrective Action(s): Single use items are intended for one-time use. Items cannot be properly washed and sanitized and cannot be reused. Used sandwich bags were discarded at the time of inspection. Violation Score: 3

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). -Glass door cooler was at 4C. -Chest freezer was at -15C. -Upright freezer was at -13C. -Hot holding was greater than 60C. -Sprouts were stored on ice and probed at 4C. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Single use glove practices have improved since the previous inspection. -Chemical dishwasher bleach changed and run until bleach at 50ppm was detected on the dish surface on 2 consecutive cycles. Dishwasher chlorine concentration must be tested daily and recorded. When operator is not present, staff must ensure the dishwasher is tested and the concentration is recorded. -Ice machine clean and sanitary. -Washroom clean and well maintained. -No signs of pests noted at the time of inspection. *Operator is partially cooking chicken in the oven (60C) and item undergoes a final cook on the grill. Chicken is grilled to order and is used up within 30 minutes. Partially cooking foods is a high hazard practice. Items must either be cooked to 74C within 2 hours or cooled to 4C (if not used within 2 hours) and then reheated to 74C. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018 (certificates without expiry dates expire on July 29, 2018). In order to meet the FoodSafe requirements, operator/staff must have a valid (not expired) FoodSafe Level 1 or equivalent. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWCREJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Oil is trans fat free Margarine is not used Other foods meet the trans fat requirements
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment