INSPECTION REPORT Health Protection AHEN-C3YTXX

PREMISES NAME Pho Canada		Tel: (604) 498-3609 Fax:
PREMISES ADDRESS 2 - 15138 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE June 14, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vinh Tran		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Springs rolls at 39 degrees C were stored at room temperature for less than 2 hours. Operator stated they are refried prior to serving. Corrective Action(s): Operator transferred the spring rolls to the walk-in-cooler, which was at or below 4 degrees C. Ensure cooked spring rolls (potentially hazardous food) are either properly cooled and stored at 4 degrees C or less or kept in a hot-holding unit at 60 degrees C or hotter. Alternatively, cook/heat up the spring rolls per each order rather than preparing a batch of them in advance. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the walk-in-freezer lacked liquid soap at the time of inspection. Corrective Action(s): Operator re-stocked this handsink with liquid soap. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A stickly fly strip trap with flies on it was observed hanging above a storage area for reusable bowls. 2) A large pot was observed stored on the floor below the prep. table. Corrective Action(s): 1) Operator re-located the sticky fly trap to an area that was not above a storage area used for food, equipment, or food contact surfaces (Corrected). 2) Operator moved the large pot to the ware-washing sink. Make sure the large pot is stored in a clean storage area at least 6 inches off the floor once it is washed, rinsed, sanitized, and air dried. Violation Score: 3

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

Comments

Other handsinks were supplied with hot and cold running water, liquid soap, and paper towels. Walk-in-cooler, both prep. coolers, and upright cooler were at or below 4 degrees C and were equipped with thermometers. Walk-in-freezer and upright freezer were at or below -18 degrees C. Raw meat was stored on the lowest shelving unit inside the walk-in-cooler. Hot-held rice was at or above 60 degrees C in the hot-holding unit. Dishwasher final rinse temperature was at 75 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse gauge appeared to be in good working order. Ware-washing sink unit was supplied with hot and cold running water. Prep. sink was operational. Food premises and food equipment (e.g. refrigeration units, ventilation hood, meat slicer, prep. surfaces) were maintained in a clean condition. 100 ppm chlorine sanitizer was available. COVID-19 safety plan was available on-site. Maximum occupancy limit was posted. No music inside. Some tables were closed to permit physical distancing between diners. Operator stated that health screening checks are conducted for staff. Staff were wearing masks inside the food premises. Signature on the report is not required due to the COVID-19 pandemic.