INSPECTION REPORT Health Protection YTAN-AYCUUQ

PREMISES NAME Pho Tau Bay (Langley)		Tel: (604) 533-6938 Fax:
PREMISES ADDRESS 5790 203rd St Langley, BC V3A 1W3		INSPECTION DATE May 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dong Duan Le		NEXT INSPECTION DATE May 03, 2018
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 = 35

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - All food items stored in prep cooler next to walk-in cooler were measured to be at 11C. - Large amounts of bean sprouts held at room temperature. Corrective Action(s): - All food moved to a working cooler at time of inspection. Some meat items were discarded. - Bucket of bean sprouts measuring 12C returned to cooler at time of inspection. Another bowl of bean sprouts measuring 23C was discarded at time of inspection. Store only small portions of bean sprouts in ice water at room temperature, and ensure portion is small enough to be used up within 2 hours. **All cold potentially hazardous foods MUST be held at 4C or colder. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine had visible growth of mildew/mould/biofilm. Corrective Action(s): Empty ice bin and clean and sanitize all parts of ice machine. Ensure to clean and sanitize with bleach solution more frequently. Correct by: Today Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available and not in use in back kitchen. Corrective Action(s): Staff prepared bleach solution at time of inspection. Ensure to mix 1 oz bleach with 1 gallon of water for proper concentrations. Solution must be changed every 2 hours or sooner if visibly dirty. Store wiping cloths in sanitizer solution in between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was used to store serving trays and was therefore not easily accessible. Corrective Action(s): Operator removed trays at time of inspection. Do not store anything in hand sinks; hand sinks are designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Marinated chicken stored on floor of walk-in cooler. Raw meats stored above ready-to-eat items in walk-in cooler. Corrective Action(s): Do not store any food items on the floor. Reorganize walk-in cooler such that all raw meats and eggs are stored BELOW ready-to-eat items such as vegetables and cooked meats. Correct by: Thursday, May 3 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy requires cleaning. Floors under and behind cooking equipment and coolers require cleaning. Corrective Action(s): Correct by: Thursday, May 3 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler closest to walk-in cooler measured to be at 11C. Corrective Action(s): All food removed from cooler at time of inspection. Repair cooler so it is capable of maintaining temperatures at 4C or colder. Do not store any food in this cooler in the meantime. Correct by: Thursday, May 3 Violation Score: 9

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

Comments

- Reorganization of walk-in cooler required; store all raw meats below ready-to-eat items. - Bleach sanitizer solution must be readily available for use in kitchen during all hours of operation. - Hand sinks must always be accessible for hand washing - Potentially hazardous foods must not be stored out at room temperature for more than 2 hours. - Cool hot food in small portions only, and cool from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours in a cooler. - Store only small portions of bean sprouts in ICE WATER at room temperature, and ensure sprouts are used up within 2 hours - General sanitation needs improvement *Note that repeated violations will result in further enforcement actions. - Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Dishwasher had 100 ppm chlorine residual detected at plate surface after rinse cycle - Test strips available. *ensure they are used to check dishwasher and sanitizer concentrations daily - Temperature logs available - All other coolers were measured to be at or below 4C - Freezer temperatures satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYCUUQ
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: 0.25 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