INSPECTION REPORT Health Protection LKIM-BBQPF7

PREMISES NAME Pho Tau Bay Restaurant (Surrey)		Tel: (604) 585-1833 Fax:
PREMISES ADDRESS 10782 148th St Surrey, BC V3R 3X6		INSPECTION DATE April 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Pho Tau Bay Restaurant Ltd		NEXT INSPECTION DATE May 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Broth made today found in cooler unit at temperature of 14 degrees Celsius. Broth in containers too large for cooler to effectively cool in required time frame (60 to 20 degrees Celsius in 2 hours and 20 to 4 degrees Celsius in 4 hours). CORRECTED DURING INSPECTION - Broth from today transferred to walk in cooler. . Corrective Action(s): When cooling foods ensure: - Small containers are used - Ice, freezer is used whenever possible - Surface area exposed to cold temperatures are increased - Cool foods 60 degrees Celsius to 20 degrees Celsius in 2 hours and 20 degrees Celsius to 4 degrees Celsius in 4 hours. No more than 6 hours in total. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broth from yesterday found to be at internally probed temperatures of 10.9 degrees Celsius. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Ensure food is cooled properly - see violation code #203 (improper cooling) for proper cooling techniques. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Facility staff have been making bleach sanitizer solution but have been rinsing cloths between uses. Discussed with staff. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure staff are not rinsing the bleach between uses. 1 tablespoon bleach for 1 gallon water or 1/2 teaspoon for 1 litre water. Staff discussed using spray bottle. Obtain spray bottles. Going forward ensure staff are not rinsing bleach solution from cloths used on tables. The Bleach solution is NECESSARY to kill all the "germs" on the counters. Educate all staff. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in storage room. . Corrective Action(s): Clean and sanitize area. Use 200ppm chlorine solution. Obtain traps. . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large hole observed in wall behind hot water storage tank. . Not all the food in dry storage area is stored in pest proof containers. . Floor in dry storage area has dry goods on floor (rice, beans, etc.) . Corrective Action(s): Seal large hole . Ensure all bulk dry food items are stored in pest proof containers. Transfer all opened product into pest proof container immediately. . Ensure any spilled product is cleaned immediately. Ensure that the dry storage room is cleaned routinely. Inspect for rodent activity routinely . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the following areas: - Exhaust canopy grills - Meat slicer - Containers storing clean utensils - Inside coolers - Handle of cooler unit across from grill - Storage room floor. - Knives in knife racks . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - Staff Personal items kept separate from kitchen equipment ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: blender cleaning was discussed - ensure staff are rinsing blender between uses and washing blender in the dishwasher after each 2 hour period (or more frequently as required).