INSPECTION REPORT Health Protection YTAN-B6WTE3

PREMISES NAME Pho Tau Bay (Langley)		Tel: (604) 533-6938 Fax:
PREMISES ADDRESS 5790 203rd St Langley, BC V3A 1W3		INSPECTION DATE November 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Duan Le		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Inside of sliding door cooler requires cleaning. Corrective Action(s): Correct by: 1 week Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some coolers were missing thermometers. Corrective Action(s): Ensure each cooler is equipped with an accurate thermometer. Correct by: 1 week Violation Score: 1

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

Comments

- Walk-in freezer requires some reorganization. - All hand washing sinks were supplied with hot and cold running water, liquid soap, and paper towels. - Low-temperature chemical dishwasher dispensed 100 ppm chlorine to dish surface, detected after rinse cycle - Bleach sanitizer solution available in buckets at 200 ppm. **Ensure wiping cloths are stored in the solution, and change the solution every 2-4 hours. - All coolers were maintaining temperatures at 4C or colder. Prep cooler inserts were covered - good. - Walk-in freezer measured to be at -24C - Food storage practices satisfactory; all food stored off the floor and properly covered - Only a small portion of bean sprouts were stored in a colander on ice at room temperature - good. - Larger bucket of bean sprouts stored in cold water in two-compartment sink - measured to be colder than 4C. Good. - Cooked meat measuring at 43C was being portioned and wrapped to be frozen at time of inspection. OK. Reminder that hot foods must cool from 60C to 20C within 2 hours, then cooled to 4C within the next 4 hours. - Meat slicer in use at time of inspection. Ensure to thoroughly clean and sanitize all parts of meat slicer after use. - Ice machine was observed to be clean at time of inspection. - Ventilation canopy OK - ensure to clean and sanitize baffles weekly. - General sanitation satisfactory - No signs of pest activity noted General food handling practices and sanitation have improved - good! Please continue with efforts.