Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-B87PD5
PREMISES NAME
Pho Tau Bay Restaurant
Tel: (604) 503-1221
Fax:
PREMISES ADDRESS
110 - 7322 King George Blvd
Surrey, BC V3W 5A5
INSPECTION DATE
January 7, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Tim Le
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris.
Corrective Action(s): Ensure vegetable slicer is properly disassembled for cleaning after each use. Slicer was cleaned and sanitized at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Raw meats were stored above ready-to-eat foods.
2) Food stored in opened metal can
Corrective Action(s): 1) Raw meats must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Cooler units were re-organized at the time of inspection.
2) Once canned foods are opened, contents must be transferred into food grade containers and properly covered with food grade materials. Tomato sauce was transferred into food grade container at the time of inspection.
Violation Score: 3

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

-Walk-in cooler was at 4C.
-Walk-in freezer was at -18C
-Kitchen area prep coolers were both at 4C (top and bottom).
-Bar area cooler was at 4C.
-Kitchen upright freezer was at -17C.
-Hot holding was greater than 60C.
-Pho broth is made daily. Broth is cooled in 20L pails, filled halfway and cooled at room temperature. After approximately 2 hours, cold water is added to the broth to bring the volume up to 20L, and then transferred into the walk-in cooler. Broth is either used up by the afternoon, or broth is portioned into 4L pails and transferred into the walk-in freezer. Broth in the walk-in cooler made this morning ranged from 8C to 12C.
-Broth which is stored between 4C to 60C is used up within 2 hours.
-High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing).
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Did not observe any hand hygiene issues at the time of inspection.
-Bleach sanitizer pails labelled and tested at 200ppm.
-Bleach spray bottle was labelled and diluted to 200ppm at the time of inspection.
-Deli slicer was in use at the time of inspection. Manager disassembles slicer for cleaning and sanitizing after each use. Did not observe old food debris on the slicer at the time of inspection.
-Foods stored off the floor.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary.
-Staff member had valid FoodSafe Level 1 - December 9, 2022.
-Please contact the inspector if you have any questions or concerns.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCHW-B87PD5
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: 0.08 hour
Specific comments: -Facility does not use margarine.
-Oil is trans fat free.
-Other foods meet the trans fat requirements.
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