INSPECTION REPORT Health Protection AFOK-AVJRE2

PREMISES NAME Pho Tam Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 9&10 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE January 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 2 boxes of unopened cardboard boxes of meat were stored on the floor by the 2 compartment prep-sink. To prevent contamination of food products, all food products must be stored at least 6 inches off the ground. Corrective Action(s): Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in cooler was only at -5C. Ensure freezer unit is at -18C. Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust canopy needs to be cleaned as there as a build-up of yellow grease. Hard to reach areas such as behind the grill and underneath the dishwasher needs to be cleaned more thoroughly. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water tap for hand sink is loose. Hot water is still available. Repair or replace the hot water faucet. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Chlorine dishwasher achieved a final rinse concentration of 50ppm. Chlorine test strips available. Ensure to check dishwasher unit daily with the chlorine test strips. Walk-in cooler at 3C. Undercounter prep-cooler at 4C. No pest noted. 100ppm chlorine sanitizer available. Ensure deli slicer is cleaned with switching between raw meat and ready-to-eat food items or at least every 4 hours. Hot holding of food items at 60C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AVJRE2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment