INSPECTION REPORT Health Protection FEMI-CSBPVB

PREMISES NAME Pho Phu Thinh Restaurant		Tel: (604) 468-8686 Fax: (604) 468-8611
PREMISES ADDRESS 360 - 1175 Johnson St Coquitlam, BC V3B 7K1		INSPECTION DATE May 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Thuy Vu		NEXT INSPECTION DATE 4 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping rags noted on counter, no surface sanitizer being used. Corrective Action(s): - Bleach solution is made at time of visit. -Ensure to remind staff to rinse wiping rags after each use and store them in bucket of sanitizer instead of leaving them on counter -Storing wet wiping rags on counter can contribute to growth of pathogens Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent dropping noted in several areas including under equipment, shelving beside grill and shelving beside chest freezer. Corrective Action(s): -Clean- operator put monitoring and glue traps - monitor more closely and consult with professional pest control to identify all point of entry and rectify them. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water is not draining properly in hand washing sink in the kitchen. Corrective Action(s): Repair Violation Score: 3

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

Comments

-Paper towel and liquid soap are provided at hand washing sink -Temp of coolers and freezers are satisfactory <4 oC and <-18 oC respectively -Dishwasher chlorine residual is >100ppm -Thermometers are noted in coolers -Sprouts are stored in ice water -Ice machine is clean , ice scoop is stored properly -General sanitation is satisfactory at time of visit. -Staff are following good hygiene- hair net clean appron Discussed: - Store all clean dishware in sealed bin overnight to prevent potential contamination due to rodent -All surfaces to be cleaned and sanitized before closing and again in morning before any food prep -Back door screen - one potential point of entry for rodent -lots of gaps around it- either keep it closed or secure it -Ensure to record monitoring data ( coolers at least twice daily and dishwasher sanitizer level at least once daily along with sanitizer level in bucket ) on log sheet and keep it on site. * Example of log sheets are printed and provided to the operator. Send an email re: action to rectify noted issues and discussion to the area inspector no later then June 7-2023 (via email)