INSPECTION REPORT Health Protection AFOK-B5EQCQ

PREMISES NAME Pho Tam Vietnamese Restaurant		Tel: Fax:
PREMISES ADDRESS 9&10 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Meat broth for pho noodle soups were not properly cooled. Product was stored in large containers with tight fitting lids. Internal temperature of food product was at 10C. All foods must cool from 60C to 20C in 2 hrs, then from 20C to 4C in 4 hours. To speed up cooling, the following steps should be taken: - Limit the volume of soup in each of the containers. - Add more ice into the soup product during the cooling steps. - Keep the ice wand in the food product over night - Do not cover the food product with a tight fitting lid until it has cooled. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Food products were stored in Rona containers. These containers are not constructed from a food grade material. Only use food grade material to store food products. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: All cooler units at 4C. Walk-in freezer at -13C. Chlorine dishwasher achieved a final rinse concentration of 100ppm. 2 compartment sink available. Hand washing stations satisfactory. No pest activity noted. Wiping rags stored in bleach solution and concentration was at 100ppm chlorine. Cooling of sliced meat products satisfactory as the internal temperature of the previously cooked product was at 4C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-B5EQCQ
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: 0.25 hour Specific comments:
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