INSPECTION REPORT Health Protection JCHW-ADMT3J

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE September 9, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front beverage work station did not have single use paper towels. Corrective Action(s): Ensure all handwash stations are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Roll of paper towel was placed in the work area at the time of inspection. Install a dispenser for the single use paper towels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed handling garbage with blue gloves and did not change gloves before preparing soup broth or washing dishes. This is a repeat violation. Corrective Action(s): Staff must adhere to proper hand hygiene. Ensure staff change gloves whenever they become contaminated to prevent contamination of food, equipment, and food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door was torn. Corrective Action(s): Repair screen door to prevent potential entry of pests. Correction date: Sept 23, 2016. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found on the under side of the shelving units in the walk-in cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Correction date: Sept 15, 2016 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals for the two prep coolers are broken and require repairs. Mould growth was found in the ripped door seals. Corrective Action(s): Service door seals and ensure they are maintained in good condition to prevent the loss of cold refrigeration air and to prevent the accumulation of food debris. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pails and spray bottle of water were unlabelled. Corrective Action(s): Ensure all chemicals, pails, and spray bottles are properly labelled to prevent accidental misuse of mixing of chemicals. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C; Walk-in freezer was at -12C. -Prep coolers were both less than 4C (inserts and bottom). -Beverage area cooler was at 4C (front). -Upright freezer was at -19C. -Hot holding of rice was greater than 60C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Kitchen handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff must adhere to proper hand hygiene through proper handwashing or glove changes. -Bleach sanitizer pails were at 200ppm, 200ppm (mixed with soap), and greater than 200ppm (bleached out test strip). To prepare 200ppm bleach sanitizer, add 1 tablespoon bleach per 4 liters of water. Do not add soap to bleach (two chemicals may neutralize one another). -Deli slicer was found to be clean and sanitary. Staff are properly disassembling the deli slicer after each use. -Ice machine was found to be clean and sanitary. -Both ice scoop and dry ingredient scoops were stored in a sanitary manner. -Washroom was clean and well maintained. -Foods properly stored off the floor and covered. Raw meats were properly stored below and separately from ready-to-eat foods. -General sanitation was good at the time of inspection. -No signs of pests noted at the time of inspection. -FoodSafe level 1 certificates issued prior to July 29, 2013 (do not have an expiry date) expire on July 29, 2018. -Please contact the inspector if you have any questions or concerns.