INSPECTION REPORT Health Protection JCHW-BEDPKU

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE July 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff member was observed cracking a raw egg to make Soda Sua Hot Ga (condensed milk and egg yolk with soda and ice) Corrective Action(s): Discontinue the practice of using raw egg yolk to make this beverage. Raw eggs may have Salmonella, which may result in foodborne illnesses. Beverage was discarded at the time of inspection. Public Health Act Correction Order has been issued to the facility. Facility must either stop serving this product or use pasteurized eggs to make this product. Correction date: July 26 2019 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have food debris by the blade area. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed handling raw burger patty with gloves, followed by handling other food items. Corrective Action(s): Staff must adhere to good hand hygiene. Gloves must be changed after handling raw meats to prevent potential cross contamination. Hand hygiene procedures were discussed with staff. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -15C. -Both prep coolers were at or less than 4C (top and bottom). -Upright freezer was at -10C. -Front bar cooler was at 4C. -Hot holding was greater than 60C. -Pho broth is made daily. Cold water and ice are added to the broth, and broth is transferred into the walk-in freezer for approximately 30 minutes for rapid cooling. Broth made this morning was at 4C. -Left over broth is placed into 4L pails and cooled in the walk-in freezer at the end of the night. -High temperature dishwasher had a final rinse temperature of 79C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottle and pails were labelled and at 100ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Staff FoodSafe Level 1 valid until December 9, 2022. -Facility has been issued a Public Health Act Correction Order regarding the use of raw egg yolks in a beverage. Failure to comply with the conditions of the Order may result in further enforcement actions. -Please contact the inspector if you have any questions or concerns.