Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-C5RU4G
PREMISES NAME
Pho Tau Bay (Langley)		Tel: (604) 533-6938
Fax:
PREMISES ADDRESS
5790 203rd St
Langley, BC V3A 1W3		INSPECTION DATE
August 10, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dong Duan Le		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: A number of cooked and uncooked meat and poultry items found to be stored in white grocery plastic bags. These bags are not considered food-grade packaging for storing potentially hazardous food items (e.g raw or cooked meats)
Corrective Action(s): Use food-grade ( e.g. clear plastic) bags or packaging for storing potentially hazardous food items such as meats and poultry.
Alternatively, use washable plastic food storage containers for storing products in the cooler or freezer. ( immediately).
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Line coolers across from the grill ranged from 6-7.5 degrees C. ( Lunch rush??)
Corrective Action(s): Repair or adjust the coolers so that they are able to maintain food items at 4 degrees C or below at all times.
Violation Score: 9

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

* Clean exterior surfaces of the fume hood ( canopy hood) to remove grease build-up ( By August 12, 2021).
* Ensure that pots of pho are stored away from raw chicken or meats.

Walk-in cooler : 3.5 degrees C.
Walk-in freezer below -18 C
Preparation cooler across from the grill at 4 C or below.
Hot holding of soups >60 C.
Dishwasher final rinse: 50 ppm chlorine at the plate surface.
Wiping rags stored in 200 ppm chlorine bleach sanitizer.
Liquid soap and paper towels available at the hand sinks.
Dry storage areas appeared clean and well organized.
Upright cooler in the front serving area below 4 C
Bar freezer in the front area < -18 C.
General sanitation is satisfactory.