INSPECTION REPORT Health Protection TCHN-D48S8H

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE April 11, 2024	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vinamilk Southern Star Creamer observed to be opened and stored at room temperature at drink station. **Corrected during inspection** Product voluntarily discarded at time of inspection. Ensure staff reads labels of products. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Ants observed under dish pit; sand 'mounds' starting to build up around caulking. Corrective Action(s): Contact pest control company to assess and resolve issue. Correct by: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Foods observed to be covered using plastic and cloth shopping bags. Corrective Action(s): Neither covers are made of a durable food grade material. Please use plastic wrap. 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: -18.3°C Walk-in cooler: 2.6°C Walk-in freezer: -13.0°C Rice cooker (nearest dishwasher): 88.6 Prep table (ATOSA): 1.6°C Prep table (unlabeled): 2.9°C Rice cooker (nearest entrance): 67.1°C 2 door undercounter cooler (drink bar): 4.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher measured 79.3°C Bleach sanitizers in buckets measured 200ppm Overall sanitation of facility adequate Washrooms well maintained Storage: All food items were stored at least 6" off the floor. All 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: