INSPECTION REPORT Health Protection TCHN-CEGLTE

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 13, 2022	TIME SPENT 1.5 hours
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 Yes 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): Peeled garlic observed to be stored in metal cambro at room temperature. Peeled/cut garlic is a potentially hazardous food and must be kept at temperatures of 4°C or less. **Corrected during inspection** Container of garlic moved to walk-in cooler. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Products in cooler observed to be uncovered at time of inspection. 2. Build up of food debris observed on meat slicer 3. Concrete fill tube stored in metal combros outside walk-in cooler 4. Glass cleaner spray stored by hot sauces (front of house) Corrective Action(s): 1. All products must be covered when in storage. Correct by: immediately 2. Ensure unit is disasembled for thorough cleaning. Educate staff on proper cleaning methods. Correct by: immediately 3-4. Store all chemicals away from food contact surfaces. Correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser for handwashing station near dish pit damaged; cannot dispense. Corrective Action(s): Repair or replace. Single use towels must be available for staff to dry hands. 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: -16.0°C walk-in cooler: 3.2°C walk-in freezer: -17.0°C rice cooker: 67.8°C prep table (near broth): 3.4°C prep table (near back room): 3.1°C 2 door undercounter cooler: 2.2°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. High temperature dishwasher measured 75.4°C bleach sanitizers in buckets measured 200ppm overall sanitation of facility satisfactory 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. FoodSAFE certified staff on site (exp Dec 14, 2023) Only 1 staff with FoodSAFE certification; it is recommended to more staff who have passed FoodSAFE level 1. 1 person with FoodSAFE must be on site whenever food is being prepared.