INSPECTION REPORT Health Protection TCHN-BZDM3B

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE March 22, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy build up of grease in range hood baffles observed during follow-up inspection. Build up of food debris and food under, around, and behind shelving and large appliances (e.g. behind grills). Corrective Action(s): Immediately clean all identified areas. If not available, create and add affected areas to cleaning logs/checklist to ensure all areas are looked after during routine cleaning. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # TCHN-BZ8VYQ of Mar-18-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: No chlorine residual detected in dishwasher; one of the chemical lines observed to be dry. Correction: Contact service technician to have unit repaired immediately. In the meantime, equipment and utensils can be washed in mechanical dishwasher, but must be submerged in a sanitizer solution of 100ppm bleach for 1 minute and left to air dry Code 302 noted on Routine inspection # TCHN-BZ8VYQ of Mar-18-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher measured to have no sanitizer residual at time of inspection. One chemical line (center) was dry. 2. Inspector was told bleach sanitizer was not used on kitchen food contact surfaces. Correction: 1. Immediately contact service technician to have unit repaired. In meantime, dishwasher may be used to clean equipment and utensils, but all items must be submerged in a sanitizer solution (100ppm chlorine) for 1 minute afterwards and left to air dry. 2. Have 100ppm bleach solution avaialble for sanitizing kitchen area surfaces. Code 401 noted on Routine inspection # TCHN-BZ8VYQ of Mar-18-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inspector was informed hand wash sinks in bar and cooking area was not generally used for handwashing due to 1. proximity to sandwich cooler, and 2 proximity to water bottles Correction: Handwash stations must be available for handwashing purposes only. 1. If proximity to sandwich cooler is an issue, immediately splash guard must be installed to prevent dirty water from splashing onto sandwich cooler 2. Hand wash stations are to be for hand washing only. Remove water bottles from handsink area and store in appropriate location.

Comments

Follow-up inspection conducted in response to report TCHN-BZ8VYQ. Dishwasher has been repaired, bleach residual measured 100ppm at time of inspection Dry storage has been cleaned. - droppings cleared - food checked for pest damage and rearranged so that no food is stored on the floor Pest control company has been contacted and will be visiting Tuesday, March 23 Rear door sweep has been installed/replaced; no light is visible from the inside All handsinks are made available for staff to use - if there is concern with handsink water splashing onto the sandwich prep station, please install a splashguard on this handsink. Walk-in cooler temperature must be monitored and logged daily. Recommended at least 3x / shift, once at the beginning, middle and end to ensure temperatures remain safe for perishable food storage (4°C or less).