INSPECTION REPORT Health Protection LKIM-BPBN9S

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE May 4, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE 4 Months
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 = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of marinating beef out at temperatures of 8 degrees Celsius - CORRECTED DURING INSPECTION - Items moved to walk in freezer. . Corrective Action(s): Ensure marinating potentially hazardous food items are marinating in the cooler at temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff observed to process food on the floor. Cooler inserts were placed on the floor while staff portioned marinating meat from a large bucket. Staff claimed to wipe the bottom of the inserts. CORRECTED DURING INSPECTION - Items relocated and bottoms sanitized. . Corrective Action(s): Staff told never to process food on the floor. Staff told to ensure all processing occurs on food preparation surfaces. . Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Soap pump not appropriate in staff washroom. Main jug used. CORRECTED DURING INSPECTION - Pump found and placed in washroom. . Corrective Action(s): Ensure washroom has proper soap pump at all times. . Violation Score: 3

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 - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (79) 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 - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection