INSPECTION REPORT Health Protection 245556

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE April 17, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE May 01, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth in stand up cooler (middle cooler) measured at 8C when probed internally. Operator stated it was made the day before and ws cooled in the pot it was stored in at time of inspection Corrective Action: Operator discarded pot of broth at time of inspection Potentially hazardous food itmes must be cooled from 60-20C in 2 hours and from 20-4C to prevent pathogen growth and toxin production. Cooling can be done in smaller containers or the freezer. (No not put in cooler / freezer immediately after boiling as this will rise the temperatures in cooling units) Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice machine had visible signs of mould and debris build-up on the interior. Corrective Action: Ice machine must be emptied / washed / sanitized regularly to prevent contamination of ice, which is a food item. Ice machine needs to be washed / sanitized this evening and district inspector will follow-up for reinspection. Date to be Corrected by: 1 Day April 18, 2018 Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Frozen meats in the walk-in freezer were stored uncovered and open to contamination Corrective Action: All food items must be stored / covered in food grade containers to prevent contamination Operator moved & covered meat at time of inspection (2) Sweetened condensed milk and coconut milk were being stored in their orginal open tin cans. Corrective Action: Food items must not be stored in tin cans after opening, as tin cans are not meant to be long-term storage solution in coolers. Operator removed cans and stored product in food grad containers at time of inspection (3) Cell phone were being stored in the kitchen next too food prep stations and on one of the deli slicers in the back of the kitchen. Corrective Action: Do no store personal items including cell phones on food contact surfaces or in prep areas to prevent contamination of food items Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was open at time of inspection and screen door had openings larger than a 1/4" on the bottom of the doorway and the top of the doorway Corrective Action: All doors must not have spaces larger than 1/4" between the door & the doorway to prevent the entrence of pests. Weather stripping ro an appropriate seal needs to be placed on the door to seal and prevent entrance of pests. Date to be Corrected by: 2 Weeks May 1, 2018 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Visible debris on try underneath prep table, on the bottom of utensil holders, on top of shelves over prep sinks and underneath prep tables. Corrective Action: Wash and Sanitize all areas were utensils and equipment are stored. Regularly clean underneath prep tables, so as not to provide food for pests and to maintain sanitary conditions. Date to be Corrected by: Immediate Corrective Action(s):

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

Comments

Handwashing Stations / Washrooms had hot / cold running water, liquid soap and single use paper towels. All coolers were at 4C and freezers at -18C or below Both buckets of sanitizer (one in back prep area and one in front prep area) were measured at 100ppm chlorine sanitizer High temperature dishwasher was measured at 75C at the plate level after the final rinse No signs of pests at time of inspection Storage practices were good with all raw meats stored below ready to eat food items and all food stored off the ground. Ice machine scoops were stored separately and outside of the machine in a sanitary manner. Hood Vents were very clean Operator has valid Foodsafe Training Hot-holding at 60C or above