INSPECTION REPORT Health Protection AHEN-CLUU7V

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE December 6, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AHEN-CLTULH of Dec-05-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Black debris (mould) was present inside the ice machine. Correction: Drain the ice and clean and sanitize the inside of the ice machine in accordance with the manufacturer's specifications to maintain it in a clean condition; Correct today and prior to using the ice. Code 303 noted on Routine inspection # AHEN-CLTULH of Dec-05-2022 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher was not achieving the sanitizing standard. Dishwasher final rinse temperature was measured between 61 to 66 degrees C at the time of inspection. Dishwasher had been turned on since morning several hours ago according to the Manager. Correction: Repair or re-service the dishwasher to ensure it achieves at least 71 degrees C or hotter at the plate level during the final rinse cycle to effectively destroy any harmful pathogens. . Ensure only single-service disposable utensils are used until the dishwasher is repaired to achieve the sanitizing standard. In the interim, ensure all preparation utensils are manually washed, rinsed, sanitized, and air dried. Obtain a waterproof probe thermometer with a min/max button and a protective cover to monitor the final rinse temperature on a regular basis. Code 303 noted on Follow-Up inspection # AHEN-CLUQCL of Dec-06-2022 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher did not achieve the sanitizing standard. Dishwasher final rinse temperature was measured below 71 degrees C (measured at 69.5 degrees C and less) during multiple runs. Dishwasher had been turned on approximately 1.5 hours prior to the inspection. Operator called the dishwasher repair company who informed over phone that it requires replacement parts and the expected time-frame may be until the end of next week. Correction: Operator informed that he would purchase a commercial dishwasher today and showed a specification sheet for the replacement commercial Nexus N900 high temperature dishwasher with built-in booster heater by Moyer Diebel. Contact district Environmental Health Officer to provide an update today. . Ensure only disposable single-service utensils are used until a commercial dishwasher is able to achieve the sanitizing standard (required: final rinse temperature of 71 degrees C or hotter at the plate level for high temperature dishwashers). Only single-service utensils were observed being used during the inspection. . If a new dishwasher is purchased, ensure it is commercial and meets the NSF/ANSI 3 standard.

Comments

Follow up inspection: -Operator replaced the previous dishwasher with a new NSF certified commercial dishwasher (Nexus Model No N900 M1 by Moyer Diebel). This new commercial dishwasher had been installed. -Dishwasher final rinse temperature was at or above 71 degrees C at the plate level (measured at 72.9 degrees C and 75.1 degrees C upon two runs). -Ensure to monitor the final rinse temperature at the manifold level on a regular basis (180 degrees F or hotter for at least 10 seconds during the final rinse cycle). -Recommended: Obtain a waterproof thermometer with a min/max button and cover to monitor the final rinse temperature at the plate level on a regular basis (minimal required: 71 degrees C or hotter during the final rinse cycle at the plate level). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.