INSPECTION REPORT Health Protection ALUI-AUUQBC

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE January 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE January 16, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in kitchen had no paper towels. Corrective Action(s): You only have two handsinks: one in the kitchen and one by the cooking line. Both need to always be stocked with paper towels, liquid soap, and hot/cold running water. Handwashing is critical to preventing the spread of bacteria that can cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Container of soy sauce (with an open lid) sitting right behind the handsink faucet where water splashes onto/into. 2) Ice scoop found inside ice bin with handle touching ice 3) Tray of spring rolls in walk in freezer left uncovered. Corrective Action(s): Move soy sauce (and all foods) away from your handsink. Store ice scoop outside ice bin so that the handle that staff touch isn't contacting the ice that goes into customers' drinks. Cover all foods in walk in freezer and coolers. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen prawns were found thawing in stagnant water. This is not the proper way to thaw frozen foods/meats. Corrective Action(s): Thaw frozen prawns under cold running water or in the cooler. Prawns moved to cooler. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Coolers require thermometers as the digital readings are not accurate. Corrective Action(s): Get a thermomter for: 1) Walk in cooler 2) Prep cooler 3) Undercounter cooler in bar area 4) Walk in Freezer Correct by: This week Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Owner (who is FoodSafe certified) had not yet arrived on site to restaurant while two other staff members (who are not FoodSafe certified) had begun kitchen operations, food prep. Someone with FoodSafe certification must be on site at ALL times or restaurant cannot open. A repeat violation of this can result in fines/tickets. Corrective Action(s): 1) Get one of your staff members FoodSafe certified 2) Keep copy of your FoodSafe certificates on site Correct by: This week. Violation Score: 1

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

Comments

Undercounter cooler: 3.9 deg C Prep cooler: 3.8 deg C Walk in cooler: initially was at 7 deg C (potentially in defrost mode). By end of inspection, temperature had gone to 3.9 deg C. Food (bean sprouts) was probed to be at 3 deg C. Ensure to monitor your walk in cooler temperatures, as it should consistently be at <4 deg C (so that foods are staying <4 deg C) Walk in freezer: -22 deg C Hot holding >60 deg C General sanitation is good (floors, behind and underneath equipment) Dishwasher achieved 50 ppm chlorine residual after rinse cycle Bleach spray bottle has 100 ppm chlorine residual Follow up inspection to be conducted to check: 1) Thermometers in coolers and freezer 2) Temperature of foods in walk in cooler (must be <4 deg C) 3) FoodSafe certified staff on site 4) All foods in coolers/freezers are covered and protected from contamination

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AUUQBC
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:
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