INSPECTION REPORT Health Protection JCHW-AQNPHR

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE September 11, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 large pot of soup broth and 1 container of soup made the previous night were probed at 14C and 9C respectively. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Rapid cooling may be achieved by using a cooling wand, stirring, placing broth into walk-in freezer, using shallow containers, etc. Soup and broth were discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer was prepared for use in the back kitchen and front cook line. Corrective Action(s): Bleach sanitizing solution at 100ppm to 200ppm must be prepared and available for use in each food preparation area while the facility is in operation to allow for proper sanitizing of food contact surfaces. Bleach sanitizing solution was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of raw meat was stored above green onions in the front prep cooler. Corrective Action(s): All raw meats must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Cooler unit was re-organized at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of water was unlabelled in the cook line. Corrective Action(s): Ensure all spray bottles are properly labelled to prevent accidental mixing or misuse of chemicals. Spray bottle was labelled at the time of inspection. Spray bottles need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -14C. -Both cook line prep coolers were at 4C (top and bottom). -Front service area bar cooler was at 4C. -Back upright freezer was at -9C (defrost cycle). -Hot holding of rice was greater than 60C. -High temperature dishwasher had a final rinse temperature of 80C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff are properly changing their gloves when they become contaminated or when changing duties/tasks. -Deli slicer was in use at the time of inspection. After the slicer is used in the morning, it is disassembled for cleaning and sanitizing. *A couple scoops found stored inside ingredients in the front bar area - scoops must be stored in a sanitary manner to prevent potential contamination of ingredients. -Ice machine was found to be clean and sanitary. Scoop was stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washrooms clean and well maintained. -Please contact the inspector if you have any questions or concerns.