INSPECTION REPORT Health Protection ALUI-B5SRKX

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE October 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE 5 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw beef/meat slices in a container were left to thaw on a rack right above the prep sink where bean sprouts were being washed/prepped. Corrective Action(s): Move raw meat to walk in cooler. do not place raw meats above any ready to eat food items. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe has expired. There was a staff member on site with valid FoodSafe at time of inspection. Corrective Action(s): Operator will need to renew FoodSafe level 1 asap as every operator of a Food Service Establishment is required to have it. Send a copy of your completion certificate/email to your district EHO: Alexander.Lui@fraserhealth.ca Correct by: This week Violation Score: 1

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water (one in bar area, one by prep cooler) Undercounter cooler in bar area: 3.9 deg C Prep cooler: 3.9 Deg C, ensure inserts are only filled with enough food to use within a 2 hour period---half filled. Walk in cooler at 2.9 deg C Walk in freezer: -20 deg C Foods in walk in cooler and freezer are covered Beansprouts in bucket were under cold running water Thermometers available for all cold holding units General sanitation is good (floors, behind and underneath equipment), no signs of pests Dishwasher achieved 50 ppm chlorine residual after rinse cycle Bleach spray bottle has 100 ppm chlorine residual, placed in kitchen beside 2 comp sink Staff wearing hair restraints