INSPECTION REPORT Health Protection CSWY-C54RS9

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE July 20, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sprouts stored in clear insert by microwave in kitchen area observed at a temperature of 25 C. 2. Cooked rice noodles observed stored by sandwich cooler in preparation area at a temperature of 16 C. Corrective Action(s): Food was discarded. All potentially hazardous foods (cooked noodles and raw sprouts) are to be held at 4 C or below at all times to prevent the growth of bacteria and their toxins. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cutting board, stored clean in kitchen area on shelf under microwave, observed with food debris. Corrective Action(s): Cutting board was removed and placed to wash. Ensure all food contact surfaces are properly washed and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw beef stored in bowl above ready to eat meat and vegetables in sandwich cooler in kitchen area. Raw beef was removed. 2. Various foods observed uncovered in walk-in freezer. An accumulation of condensation droplets observed on walk-in freezer ceiling. Lids were placed on containers of frozen food in walk-in freezer. 3. Various frozen foods stored directly on the floor in walk-in freezer. 4. Cup with no handle observed stored directly in flour bag in dry storage area. Cup was removed from the flour. 5. Container of flour and bag of flour observed with no cover in dry storage area. Lids were placed on flour containers. 6. Hanging glue fly trap completely covered in dead flies observed hanging above dry goods in storage area. Corrective Action(s): To protect all food from physical and bacteria contamination: 1. Ensure all raw foods (such meat and eggs) are to be stored below all ready to eat foods. 2. Ensure all food, not in the process of cooling, are covered at all times. 3. Ensure all food and food contact surfaces are stored at least 6 inches off the floor. 4. Remove hanging fly trap and ensure the sticky trap is changed regularly and not placed above food or food contact surfaces. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Long standing debris observed under stand-up refrigeration units in kitchen area. 2. Long standing water observed on floor under preparation sink in kitchen area. Corrective Action(s): To maintain the premises in sanitary condition and prevent the attraction of pests: 1. Clean and remove all long standing debris under equipment. 2. Remove all standing water and repair drain under two-compartment sink. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk-in freezer observed with a build up of ice behind the fan guard and large amount of condensation droplets on the ceiling. 2. Drain to two-compartment sink draining on to floor in kitchen area. Corrective Action(s): Repair the walk-in freezer and drain pipe in kitchen area to ensure all equipment is maintained in good working order. Date to be completed by: immediately. Violation Score: 3

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

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - All refrigeration units holding 4 C or below - Freezers holding -18 C or colder - Hot holding units at 60 C or higher - High temperature dishwasher achieving 75.9 C - No signs of pests - FoodSafe certified staff present - Chemicals observed stored separately from food - Permit visible - Chlorine sanitizer in kitchen area at 200 ppm - Personal items kept in separate location from food - Pest proof containers for dry goods - Cooler seals and handles free maintained in sanitary condition - Proper defrosting techniques witnessed Results of inspection communicated to operator