INSPECTION REPORT Health Protection TCHN-CSBRES

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE May 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Milk product (Southern Star Vinamilk) observed to be stored at room temperature. Product temperature measured ~21°C. Product label instructs to refrigerate after opening. Staff stated product was stored open on the counter at start of shift, and was likely stored at room temperature throughout the night. **Corrected during inspection** Product discarded. Educate staff the importance of reading labels of products. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station not properly equipped at time of inspection. **Corrected during inspection** Staff refilled paper towels when identified by inspector. Ensure paper towels are always available at all stations. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Staff observed to be preparing to wrap spring rolls in dining area, in front of front of house handwashing station. **Corrected during inspection** Staff instructed to moved wraps to preparation area by inspector. Food prepraration is not to occur in front dining area, nor block a handwashing station. 2. Small bowl observed to be stored above ingredient containers. Bowl had food residue (sugar, flour, rice) and is likely used as a scoop for the ingredients. 3. Stock pot observed to be stored on floor near walk-in cooler. Product measured 72.8°C. 4. Large containers of food observed to be uncovered in walk-in cooler 5. Ice machine observed to have grey/pink build up along ice-forming baffle 6. Cleaned dishes and trays stored while wet. Corrective Action(s): 2. Do not use bowl as a scoop. Scoop with handle must be used to scoop out ingredients. Correct by: immediately 3. Do not store food on floor. Stock needs to be properly cooled: 60-20°C in 2 hours, 20-4°C in 4 hours. Consider purchasing ice wands to speed up cooling process. Correct by: 1 month 4. All food in walk-in cooler is to be covered to protect from contamination. Correct by: immediately 5. Ice machine needs to be cleaned regularly. Correct by: immediately 6. Wet-stacking food contact surfaces may promote the growth of bacteria. Ensure all equipment is dry before storing. Correct by: immediately Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Water observed to be pooling under sink in dishwashing area. 2. Heavy build up of grease observed on range hood filter above grill. Staff stated this section is cleaned weekly. Corrective Action(s): 1. Clean and sanitize area immediately. Assess sink basin to ensure the sink is in good condition. Consider caulking / siliconing the back splash of the sink so water does not run down the wall behind the sink. Correct by: immediately 2. Excessive build up of grease can be a pest attractant, fire hazard and potential source of food contamination (dripping grease). Range hood filter was stated to be cleaned weekly by staff. Range hood filter needs to be cleaned twice a week. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 2 door freezer: -13.1°C walk-in cooler: 4.0°C walk-in freezer: -15.4°C rice cooker (nearest dishwasher): 71.1°C rice cooker (nearest entrance): 63.3°C prep table (ATOSA): 1.4°C prep table (unlabeled): 4.3°C 2 door undercounter cooler (drink bar): 3.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher measured 76.3°C bleach sanitizers in buckets measured 200ppm overall sanitation of facility adequate washrooms well maintained Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection.