INSPECTION REPORT Health Protection JCHW-AVPR5J

PREMISES NAME Pho Tau Bay Restaurant		Tel: (604) 503-1221 Fax:
PREMISES ADDRESS 110 - 7322 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tim Le		NEXT INSPECTION DATE February 07, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both bleach sanitizer pails were greater than 200ppm - results in bleach test strip bleaching out. Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm to properly disinfect food contact surfaces. Concentrations in excess of 200ppm may not be food grade. Sanitizer pails were diluted to 200ppm at the time of inspection. To properly prepare 100ppm to 200ppm bleach, add 1 tablespoon bleach to 4L of water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above onions in the walk-in cooler. 2) Wooden skewers were found stored in a draw with tools. Corrective Action(s): 1) Raw meats must be stored below any potential ready-to-eat foods to prevent potential contamination or cross contamination of foods. Onions were relocated at the time of inspection. 2) Do not store items which can be used to prepare foods with tools. Wooden skewers were discarded at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required in the dry storage area - rice was found spilled all over the floor around the rice bin. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler thermometer registered 0C - refrigeration unit was at 5C. Corrective Action(s): Ensure cooler units are equipped with accurate thermometers to verify proper cold holding temperatures. Violation Score: 1

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

Comments

-Walk-in cooler was at 5C. Staff stated cooler unit was being opened and closed for lunch. -Walk-in freezer was at -10C. -Both prep coolers (cook line) were at or below 4C (top and bottom). -Front bar cooler was at 4C. -Upright freezer was at -15C. -Hot holding of rice was greater than 60C. -Soup broth probed between 10C to 13C. Staff stated broth was made at 0700 - 4 hours has elapsed since the broth was made. Soup broth must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -High temperature dishwasher had a final rinse temperature of 81C 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. -Deli slicer was being used to cut meat throughout the inspection. -Ice machine was found to be clean at the time of inspection. -Door screen in place at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *FoodSafe certificates issued prior to July 29, 2013 expire on July 29, 2018. To recertify, students must either successfully complete a Foodsafe level 1 course or online refresher course (foodsafe.ca to register). FoodSafe Level 1 certificates which are expired are no longer valid and will not satisfy the FoodSafe requirements. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVPR5J
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