INSPECTION REPORT Health Protection SDHI-CFCSM9

PREMISES NAME I Am Pho (Surrey)		Tel: (604) 385-6966 Fax:
PREMISES ADDRESS 105 - 16070 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE June 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quoc Anh Hoang		NEXT INSPECTION DATE 4 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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two dirty knives/utensils observed stored on the knife magnet in the dishwashing area. Staff removed the utensils and cleaned and sanitized the utensils during time of inspection. Corrective Action(s): Clean and sanitize equipment after each use to remove food debris and prevent contamination to food. Ensure all equipment is stored in a sanitary manner, away from potential contamination sources such as dirty dishware or hand washing stations. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice scoop observed in room temperature still water during time of inspection. Operator placed ice in the container during time of inspection. Corrective Action(s): Store in-use utensils in ice water to prevent microbial survival, growth and/or toxin production and to prevent bacterial transfer onto food. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-held rice measured >60'C *REMINDER: temperature logs are not maintained as per approved food safety plan. Ensure staff is checking temperatures of all coolers and freezers at least two times daily and recording temperatures on the temperature log to be verified by the health inspector next inspection. 2. Sanitation: - General sanitation of premises is good during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer spray bottle (X1) measured at 200 ppm QUATS concentration with test strip - Dishwasher measured at 50 ppm chlorine concentration with chlorine test strip (and measured at 71.6'C at plate surface with thermometer) - 2-compartment sink available with drain plugs - Washrooms observed kept in sanitary manner - Ice machine observed in sanitary condition - good! - No signs of pests during time of inspection 3. Storage: - All food stored at least 6 inches off the floor and covered - Chemicals are stored away from food - Dry storage ingredients are stored in pest proof containers *REMINDER: ensure all lids are sealed on the containers in the dry storage area to prevent potential contamination 4. Administration: - FOODSAFE Level 1 trained staff available on site - Permit posted in conspicuous location Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.