INSPECTION REPORT Health Protection YTAN-CWRQT8

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE October 19, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE October 26, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Impropoerly thawed peanut sate sauce was measured at 15C. Corrective Action(s): Two pots and one large bucket of peanut sate sauce discarded at time of inspection. All cold potentially hazardous food items must be held at 4C or colder. Frozen food must be thawed under refrigeration temperatures or under cold, running water at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low-temperature dishwasher was measured at 0 ppm chlorine residual again. 2) Both sanitizer bottles in the kitchen area measured at 0 ppm chlorine residual. Corrective Action(s): 1) Sanitizer line was primed at time of inspection. 100 ppm chlorine residual detected. As previously discussed, ensure to use your test strips for testing the dishwasher on a daily basis. REPEAT VIOLATION. Future non-compliance will result in enforcement action(s) being taken. 2) Staff prepared fresh bleach solution at time of inspection. 100 ppm chlorine residual detected. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand washing sinks in the kitchen were inaccessible/obstructed with items stored in front of or on top of them. Corrective Action(s): All designated hand washing sinks must be easily accessible and unobstructed such that staff can easily wash their hands at any time. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Frozen peanut sate sauce was thawed in the broken walk-in cooler (at room temperature) overnight. 2) Frozen beef brisket was thawing at room temperature in a bucket under the food prep sink. Surface was still frozen (less than 4C). Corrective Action(s): 1) Two pots and one large bucket of peanut sate sauce discarded at time of inspection. Thawing must be done under cold, running water or in a refrigerator at 4C or colder. 2) Frozen beef brisket was returned to the walk-in freezer at time of inspection. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area under/behind cook line had significant amount of grease/food debris accumulation. Ventilation canopy filters had significant amounts of dust accumulation. Corrective Action(s): Ensure items/areas noted above are cleaned and sanitized at least once a week. Correct by: 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler broken. Ambient air temperature measured 16C. No potentially hazardous food stored in this cooler, except for improperly thawed peanut sate sauce. 2) Mini cooler in front server area also broken. Not storing any food items. Corrective Action(s): Operator has purchased a new upright cooler and will be obtaining an additional refrigeration unit (upright or undercounter unit). Adequate cooler space must be available for your restaurant's needs, even if you cannot repair the walk-in cooler. Correct by: 2 weeks. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Ventilation canopy was not turned on. Corrective Action(s): Your ventilation canopy must be turned on at the start of each day. Corrected at time of inspection. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand sinks were supplied with hot/cold running water, liquid soap, paper towels. **Hand sinks must also be unobstructed/easily accessible! See violation code 401 above. - Bleach sanitizer solution available in front server area at 100 ppm. **Ensure the bottles for the back kitchen are refreshed regularly as well. See violation code 302 above. - After priming the sanitizer line, dishwasher measured 100 ppm chlorine residual at the dish surface after rinse cycle. **As previously discussed, check your dishwasher with your test strips every morning. This is a repeated violation and future non-compliance will result in enforcement action(s) being taken. See violation code 302 above. - Prep cooler and new upright cooler measured 4 C or less. **Ensure each refrigeration unit is equipped with its own separate thermometer. - Walk-in freezer measured -18C or colder. - Dry storage area satisfactory. - General sanitation in the back kitchen satisfactory. **Deep-cleaning required behind/under cook line and ventilation canopy. See violation code 306 above. - Reviewed proper thawing procedures with operator and staff at time of inspection. See violation codes 210 and 205 above. - Staff onsite had FoodSafe. **Many of the violations noted above are repeated violations. Note that repeated violations may result in enforcement action(s) being taken in the future.