INSPECTION REPORT Health Protection 245079

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 31, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE August 22, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer buckets and a bleach spray bottle were found to be at 0 ppm residual chlorine concentration at the time of inspection by the cook line. Corrective action: Staff discarded the original content of the bottle and bucket. She re-prepared the bleach concentration in the containers and it was tested to be at 100ppm residual chlorine concentration. It is important to ensure a minimum of 100 ppm bleach concentration is available for food contact surface sanitizer to achieve proper disinfection on all food contact surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was placed on top of a container of cut vegetables in the prep cooler close to the front kitchen entrance. 2) Containers of cut vegetables and other ready-to-eat items were not covered properly in the prep cooler. Date to be corrected by: Immediately Corrective action: Ensure raw meat is always stored below any potentially hazardous food such as cut vegetables and ready-to-eat food items in the prep cooler. All potentially hazardous food must be stored with cover in the cooler. Potentially hazardous food must be protected from contamination. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors in the dry storage room and in the walk-in coolers were observed to have food debris build-up on the edges of the wall. Corrective action: Clean up the floor in hard-to-reach areas in the dry storage room and walk-in cooler to ensure no build up of food debris or the floor which can become a source of pest attraction. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handsink beside the dishwashing area in the kitchen was plugged at the time of inspection. Corrective action: Repair the handsink immediately. Inform all kitchen staffs not to use the handsink until it is fully repaired. Blocked handwashing sink can result in waste water to overflow and cause a hazard in the kitchen. 2) No liquid handsoap was available in the men's washroom handsink. Corrective action: Ensure liquid soap is re-stocked to fulfill proper handwashing procedures. Proper handwashing is important to prevent the transmission of any food borne-illness causing pathogens. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments -Front prep coolers are at 4C or below -Front bar cooler is at 3.4C -Walk-in cooler is at 3.4C -Upright freezer is at -18C or below -All rice warmers are at 60C or above -Soups in large pots are cooled following the proper cooling procedure (ie boil to 20C in 2 hours and 20C to 4C in 4 hours) -High-temperature dishwasher achieved 77.4C at the plate level after the final rinse cycle -Meat slicer machine is cleaned after each use. -All kitchen utensils are clean -All food stored 6" off the floor -Ice machine by the bar area is clean -Kitchen hood is clean -General sanitation is clean -No signs of pest activities at the time of inspection -Staff has Foodsafe Level One certificate which will expire in 2022. Note: Ensure a copy of the certificate is kept on site at all time to facilitate administrative work.