INSPECTION REPORT Health Protection KLAI-CMST5L

PREMISES NAME Pho Tam Vietnamese Restaurant		Tel: (604) 510-1787 Fax:
PREMISES ADDRESS 110/111 - 20256 56th Ave Langley, BC V3A 3Y5		INSPECTION DATE January 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tam Ngoc Hoang		NEXT INSPECTION DATE 6 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Spices and condiments in the dry storage area noted with no covers/ store protected. 2. In general, improvement noted where proper dispensers (with handles) are used for dispensing spices and condiments. However, still noted bowls, with no handles, being used for dispensing bulk food. Corrective Action(s): 1. Ensure all food, especially in the dry storage area, are stored protected with a lid or plastic wrap to avoid pest from contaminating the products. 2. Replace all improper dispensers (e.g. bowls) with appropriate ones with handles to avoid indirect hand and food contact. Date to be corrected by: Jan 7, 2023 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some mouse droppings were noted in the dry storage area by the walk-in cooler (next to the portable fan unit). Corrective Action(s): Clean and sanitize this area to help with monitoring pest issue. Continue to work with your pest control company to mitigate and eliminate pest issues. Date to be corrected by: Cleaning must be done today. Ongoing for working with pest control company. Violation Score: 3

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

Comments

Routine Inspection conducted today: Handwash stations, including staff washroom, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. Rice were holding over 60C in the rice cookers (2 units). 200 PPM chlorine residual detected in the sanitizer container in the kitchen area. 50 PPM chlorine residual detected from the low temperature dish machine. Thawing using an appropriate method (under running water) was observed upon entering the kitchen area for inspection. General cleanliness and organization noted acceptable. Operator's FoodSafe Certificate still valid (expires Aug 4, 2024). Noted some food that was just cooked being cooled at room temperature. As per food handler, once it is not cooled to the touch, it will be brought into a functioning cooler. Food handler mentioned that it will never stay at room temperature for more than 2 hours. Please ensure you follow the proper cooling procedures where once food reach 60C, time should be tracked to ensure that it cools down to 20C within 2 hours then from 20C to 4C, it should take no longer than 4 hours.