INSPECTION REPORT Health Protection YTAN-CDPQMT

PREMISES NAME Chopsticks On Pho		Tel: (778) 995-1237 Fax:
PREMISES ADDRESS 101 - 15325 Hwy 10 Surrey, BC V3S 0X9		INSPECTION DATE April 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lynn Le		NEXT INSPECTION DATE April 25, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of meat toppings were stored in top portion of non-functional prep cooler. Temperatures measured to be between 8C and 10C. Ice was being used in attempt to keep the food cold, however the inserts/toppings were not in contact with ice, as the ice level was not high enough. Corrective Action(s): All meat toppings to be used up or discarded within the next hour (operators stated that inserts in non-functional prep cooler will only be held for 2 hours, then discarded). For temporarily using an ice bath to keep food in inserts at 4C or colder, the ice/water slurry MUST be in direct contact with the inserts. Corrected at time of inspection. No food items were being stored in the bottom portion of the prep cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was available in the back kitchen for sanitizing surfaces. Labelled spray bottle was empty. Corrective Action(s): Fresh bleach solution prepared at time of inspection. 100 ppm chlorine residual detected. Ensure sanitizer solution is available in both, the front and back-of-house for sanitizing food-contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A jug used as an ice scoop holder was stored directly on ice in the ice machine. Corrective Action(s): Discontinue this practice. Do not store any item on ice that could potentially break OR that could potentially contaminate the ice. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was kept open at time of inspection, and screen for back door was not adequate as there was a hole in the screen and a significant gap under the screen. Corrective Action(s): Operator closed the back door at time of inspection. Replace screen with a screen that reaches all the way from the top of the door frame to the floor if you wish to keep the back door open. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler measured at 12C. Operators aware of this issue and have contacted a technician for servicing. Bottom portion of prep cooler was empty at time of inspection - good. Top portion (inserts with toppings) was being used during lunch rush, with ice set up to help keep foods cold. Corrective Action(s): Repair this cooler such that it is capable of maintaining temperatures at 4C or colder. Do not store any potentially hazardous food items in this cooler until it has been repaired. Correct by: Monday, April 25th If temporarily using the top portion for inserts during lunch rush, a proper ice bath must be set up, and the ice/slurry level must be high enough such that ice is in contact with the inserts. Cold food must be kept at 4C or colder or discarded after 2 hours. Violation Score: 9

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available in the front area at 100 ppm (chlorine residual). - Low-temperature chemical dishwasher registered 100 ppm chlorine residual at the dish surface after final rinse cycle - good. - Walk-in cooler and mini bar cooler measured at 4C or colder. - Walk-in freezer measured at -20C. - Bean sprouts were kept under cold, running water in the designated food preparation sink at time of inspection - good. - All food stored off the floor and properly covered in walk-in cooler and dry storage room. - Ice machine was observed to be clean. - All equipment maintained in sanitary conditions - General sanitation satisfactory - Foodsafe certified staff onsite - No signs of pest activity noted at time of inspection.