INSPECTION REPORT Health Protection DWAG-BGDPH2

PREMISES NAME Pho Tam Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 9&10 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE September 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat debris observed on the back blade of the deli slicer. Corrective Action(s): Clean and sanitize the deli slicer. Deli slicer must be cleaned and sanitized after each use or for constant use, at least every 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soapy bleach sanitizer stored in pail observed at the front serving area. Staff stated detergent was mixed with the bleach sanitizer. Corrective Action(s): Do not mix bleach sanitizer with detergent as it disrupt the sanitizing property of bleach. Discard the soapy bleach solution and make 200 ppm bleach sanitizer with only bleach and water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Clothes used to cover food such as rice noddles, bean sprouts. Clothes is made from porous material and cannot be cleaned and sanitized properly. 2. Six buckets of soup stored beside the dishwasher. Corrective Action(s): 1. Do not used clothes to cover food. Use cover made from food-grade material to cover food. 2. Food items should be stored away from dishwasher to lower the risk of contamination. Water splashes from dishwasher can contaminate food stored nearby. Violation Score: 3

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

Comments

Routine inspection: - Walk-in and prep coolers maintained at 4C or less. - Walk-in freezer maintained at -18C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Low temperature dishwasher dispensed 100 ppm bleach sanitizer at the plate level. - Food stored off the ground. - General sanitation satisfactory. - No pest activities observed at the time of inspection. - FoodSafe certificate not available on site. Ensure a copy of valid FoodSafe certificate is available in the premise for verification. *Temperature logs not maintained. Maintain temperature logs for all refrigeration units on a daily basis.*