INSPECTION REPORT Health Protection TCHN-D9QQE6

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE October 4, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Not all foods in storage is covered. Food or other hazards may fall in and contaminate. 2. Cloth bag is used to cover foods in walk-in cooler. Cloth bags will not protect foods from liquids as the bag will absorb it and the liquid will come into contact with the food. Use food-grade plastic wrap. 3. Cups observed to be stacked while still wet. This may encourage the growth of bacteria and mould, contaminating food that will be poured into it. Corrective Action(s): 1-2. Please have all foods covered when in storage to protect from contamination. Correct by: immediately 3. Review with staff and make sure all equipment is dried before stacking. Correct by: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed around mop sink area. Corrective Action(s): Please try to remove standing water in area to reduce harbourage areas. Contact pest control company if problem continues. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed in various areas. Light / Heavy food debris build up observed: - Under dishwashing area - under tables and shelving in storage areas - walk-in cooler floor and shelving - sauce in cupboard/cabinetry nearest cooking line. Corrective Action(s): Please clean areas and monitor to ensure facility is cleaned regularly. If you have problems maintaining the facility in a sanitary condition, it is recommended to develop a cleaning schedule for staff to know what exactly to clean. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 2 door freezer: -14.0°C Walk-in cooler: 1.8°C Walk-in freezer: -18.0°C Rice cooker (nearest dishwasher): not in use Prep table (ATOSA): 2.4°C Prep table (unlabeled): 3.2°C Rice cooker (nearest entrance): 69.0°C 2 door undercounter cooler (drink bar): 5.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher measured 81.2°C Bleach sanitizers in buckets measured between 100-200ppm Overall sanitation of facility adequate Washrooms well maintained Storage: All food items were stored at least 6" off the floor. Most products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: Staff with valid FOODSAFE level 1 certification on site Valid Permit to Operate and decal displayed.