INSPECTION REPORT Health Protection 248232

PREMISES NAME Pho Tam Vietnamese Restaurant		Tel: (604) 589-4223 Fax:
PREMISES ADDRESS 9&10 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE August 18, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 11, 2020
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. 1) Observation: plastic bags (shopping bags) are used to directly hold chopped vegetables, meat, etc. in coolers and freezers. Correction: Operator agreed to use food grade saran wrap instead of plastic bags. Ensure food is always stored in food grade boxes or wrapped in food grade wraps to prevent contamination. 2) Observation: 2 large pots of soup were left uncovered in the walk-in cooler. Correction: Operator agreed to cover the pots with a food grade tray. Ensure food is covered when being stored inside coolers. 3) Observation: a plastic bowl was being used as a scoop and was left inside the dry ingredient bin. Correction: the operator removed the bowl at the time of inspection. Ensure scoops are not left inside food with handles touching the food. Do not use bowls to scoop out food as bowls are handled inconsistently and the external surface is potentially contaminated. Use scoops or containers with handles. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premises not maintained in a sanitary condition. Observation: The floors and corners around cook line had build-up of food debris and grease. The dishwashing area had dangerously slippery floors due to greasy tiles. Correction: Operator agreed to do a deep clean of the facility and create a cleaning schedule. Ensure the kitchen area is maintained in a sanitary condition. Rationale: Slippery floors are a physical hazard to all staff and grease build-up can attract pests. Date to be corrected by: Today Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Equipment/utensils/food contact surfaces not in good working order. Observation: The handwashing sink at the back of the facility had a loose faucet. Correction: have the faucet repaired to ensure the sink is functional and accessible to staff at all times. Rationale: Handwashing sinks, that are fully functional, encourage frequent handwashing which protects food from contamination. Date to be corrected by: Sept 11, 2020 Corrective Action(s):

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

Comments

Comments Routine inspection of the food premises conducted. Temperatures Rice hot holding (3): >60C Preparation cooler: top (inserts): 3.8C bottom: 3C Glass sliding door cooler: 4C Walk-in cooler: 2.6C Walk-in freezer: -19C (ambient) Drinks cooler (no PHFs): 4C All units had functional thermometers. Sanitation Handwashing sink adequately equipped with hot/cold running water, liquid soap, and paper towels. Low-temp dishwasher achieved 100ppm chlorine residual at the dish surface after the final rinse cycle. Sanitizer pails(2) contained 200ppm chlorine residual (bleach). Dirty and clean dishes separated. Storage practices satisfactory Raw meats stored on the bottom shelves. Food is stored at least 6" off the floor. Practices Proper cooling practices were noted. Operator informed that freshly cooked soup is cooled at room temperature for about an hour and then moved to the cooler. Pots of soup in cooler wree at <4C. Freshly fried spring rolls were cooling in a bucket at the time of inspection and were moved to the cooler (~40C internal temperature) Administration A foodsafe level 1 certified staff member was present on site. Valid until August 6, 2024. Permit is posted and up to date. Pest control No signs of recent pest activity were noted. Facility is monitored by a professional pest control company. COVID Safety No condiments are kept on tables for self-service. Menus are wiped down with each use for disinfection. Staff is required to wear masks. Maximum occupency of 20 customers is posted.