INSPECTION REPORT Health Protection JCHW-C3JPLV

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 31, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice was reheating in a rice cooker and was at 30C (keep warm setting). Corrective Action(s): Potentially hazardous foods must be reheated rapidly to 71C to prevent the growth of pathogens and or the formation of toxins. Rice cooker is not intended to be used to reheat foods. Rice was reheated in the microwave to 71C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail labels were worn off. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Once labels fade/wear off, containers will 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 -18C. -Both prep coolers were at 4C (top and bottom). -Front bar cooler was at 4C. -Upright freezer was at -16C. -Beef was cooked to greater than 71C. -Pho broth is rapidly cooled using ice and cold water. Broth made this morning ranged from 4C to 5C. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer pails were at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was in use at the time of inspection. Slicer is disassembled for cleaning and sanitizing after each use. -General food storage practices good at the time of inspection. Raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until December 9, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.