INSPECTION REPORT Health Protection LKIM-B57P7E

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE October 3, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE October 04, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: - Cutting board stored on floor - Food in bucket was placed on floor then moved onto cutting board - Raw seafood in container was stored on dishwashing rack and placed on top of garbage container . Corrective Action(s): CORRECTED DURING INSPECTION - Cutting board moved, cleaned and sanitized. Cutting boards are not to be stored on floor. - Bottom of container was sanitized with sanitizer solution as was cutting board. Containers are not to be placed on floor as once they are relocated to counters or work surfaces items from floor can cross contaminate counters/work surfaces - The garbage can IS NOT an acceptable food preparation surface. DO NOT continue this practice as it is unsanitary. . Review proper sanitation with staff. Staff need to be taught about cross contamination. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink was turned off during inspection as kitchen handsink is broken. CORRECTED DURING INSPECTION. Hot water in kitchen handsink was turned back on. . Corrective Action(s): DO NOT turn off handsink. Keep handsink faucet turned on.. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: - Sprouts hanging from ledge above handsink - Raw meat and eggs above ready to eat food items in stand up cooler unit. . Corrective Action(s): CORRECTED DURING INSPECTION - Sprouts relocated - Eggs and meat relocated. Ensure raw meat items are stored below ready to eat food items , Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on walls and one cooler front where food has splattered. Cleaning also of small prep cooler seals as food debris has accumulated. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple Violations: - Hand sink is leaking in kitchen area. Staff have turned it off to prevent facility from leaking hot water. - Freezer has large pile of ice . Corrective Action(s): - Repair handsink IMMEDIATELY. All handsinks in facility MUST be available at all times. DO NOT turn off handsink. - Clean ice accumulation . Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. Health Inspector to return Friday October 5 to ensure faucet at main kitchen handsink has been repaired. DO NOT turn off handsink hot water.