INSPECTION REPORT Health Protection ALUI-ANYPJX

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE July 5, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE July 07, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At time of inspection, dishwasher had 0 ppm chlorine residual. Sanitizer bottle was empty. Corrective Action(s): Operator changed to new bottle at time of inspection. Get sanitizer test strips from your dishwashing company so staff can check it each morning to make sure that the right concentration is coming out after the rinse cycle. If dishes are not properly sanitized, bacteria from one plate/utensil can be spread to all the others. It is critical to make sure that your dishwasher has at least 50 ppm chlorine residual after the rinse cycle. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no Liquid soap in dispenser at hansink beside the prep cooler as well as bar handsink. Liquid soap was either dried up or completely empty. Corrective Action(s): Replace soap immediately. All handsinks must be equipped with hot/cold running water, liquid soap, and paper towels at all times. This is important for staff to be able to wash their hands properly and prevent the spread of bacteria. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door open at time of inspection. Flies observed in kitchen area at time of inspection. Corrective Action(s): Keep back door closed or install a full sized door screen if you are concerned about the heat/lack of air flow in the kitchen. Otherwise you will continue to see flies in your kitchen which can contaminate your food. Violation Score: 3

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

Comments

All temperatures satisfactory: -Walk in cooler : 3 deg C -Prep Cooler: 2.8 deg C : ensure all food in prep inserts are used within 2 hours -All freezers at -18 deg C or less -General sanitation very good (floors, walls, equipment), overall kitchen organization is good -Ensure all foods in walk in cooler (egg rolls) are covered with plastic wrap -Ensure all utensils are food grade (stainless steel knives) -Bleach solution in spray bottle at 100 ppm chlorine residual -Dry storage area good/organized

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ANYPJX
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: 0.08 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