INSPECTION REPORT Health Protection AHEN-CG2U6Z

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE July 5, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE July 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several small plastic containers of chili oil that is prepared at the food service establishment was left out at room temperature for more than 2 hours. Corrective Action(s): Manager discarded the chili oil left out at room temperature for more than 2 hours during the inspection. Do not store chilli oil at room temperature to prevent potential harmful bacteria from growing and producing any toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bean sprouts were placed under cold running water on the left side of the two-compartment prep. sink and raw pork meat was being thawed under cold water on the right side of the prep. sink at the time of inspection. It was discussed that raw meat juices can have pathogens that could potentially contaminate the potentially ready to eat food (bean sprouts) if the meat juices were to drip over onto the other compartment of the prep. sink. 2. Sealed detergent and bleach bottles were observed stored next to two boxes containing prepackaged take-out containers. 3. Empty pots were observed stored on the floor in the dry storage room. 4. Sieves were stored along the wall next to the handsink across the cook line. Corrective Action(s): 1. Staff moved the bean sprouts to an upright cooler at or below 4 degrees C during the inspection. When washing or thawing out food, ensure that raw meat and ready to eat food is not placed into each compartment of the prep. sink at the same time to prevent any potential direct or cross-contamination issues. Ensure the prep. sink is washed, rinsed, sanitized, and allowed to air dry after thawing out raw meat products in it and before using it wash ready to eat food products. Ensure raw meat products are kept in a pre-packaged condition for thawing to up to 4 degrees C maximum under cold water that is changed every 1/2 hour or under cold running water. [CORRECTED DURING THE INSPECTION] . 2. Re-organize the dry storage room to separate storage of chemical cleaning and sanitizing agents from the take-out containers to prevent any potential chemical cross-contamination issues. Correct today. . 3. Wash, rinse, sanitize, and air dry the pots observed on the floor and place them on a shelving unit at least 6 inches off the floor. Correct today. . 4. Manager moved the sieves to a clean container and placed it near a table across from the cook line. Discontinue practice of storing sieves on the wall next to the handsink to prevent any potential contamination [CORRECTED DURING THE INSPECTION]. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lid of one of the dry storage bins was not secure and was observed falling into the dry product. Corrective Action(s): Either repair or replace the dry storage bin so that it is covered with a lid that is in good working order. Correct within 2 weeks. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer spray bottles and sanitizer pails were not labelled to identify the contents. Corrective Action(s): Properly label the chlorine sanitizer spray bottles and sanitizer pails to identify the contents; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in the middle upright reach-in cooler is inaccurate and requires replacement. Corrective Action(s): Replace the thermometer inside the middle upright cooler with an accurate thermometer; Correct today. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Note: Ensure the rolls of paper towels near each handsink are placed into the wall-mounted paper towel dispensers by tomorrow. Dishwasher final rinse temperature was at 73 degrees C (71 degrees C or hotter) at the plate level. 100 ppm chlorine sanitizer was available throughout the facility. No signs of recent pest activity were evident at the time of inspection. Floor, wall paneling, and ventilation hood at the cook line was in a clean condition. Ice machine was in a clean condition at the time of inspection and the scoop was stored separately. Meat slicer had been in use within 4 hours and it was disassembled, cleaned, and sanitized during the inspection. Meat slicer is used once per day according to the Manager. It was discussed that it should be disassembled, cleaned, sanitized, and air dried after each use if it is used once per day. Both prep. coolers and three upright coolers were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Refrigeration units were equipped with thermometers. Hot-held food (rice) was at or above 60 degrees C. Pho broth being prepared on the stove-top was above 74 degrees C at the time of inspection. Manager informed that they place the pho broth temporarily inside the walk-in-freezer to cool it quickly before moving it into the upright cooler. Previously cooled pho broth was at or below 4 degrees C internal temperature inside the upright cooler. Cooling time temperature controls were reviewed: Cool food quickly from 60 to 20 degrees C within 2 hours and 20 to 4 degrees C internal food temperature within 4 hours maximum. Manager with valid FOODSAFE Level 1 (expiration date: December 15, 2023) was present on shift. Permit to operate was displayed during the inspection. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health.