INSPECTION REPORT Health Protection JAHN-B9RQA7

PREMISES NAME Pho Toan Thang		Tel: (604) 464-1250 Fax:
PREMISES ADDRESS 106 - 1125 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE February 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nhuong Thi Dang		NEXT INSPECTION DATE February 27, 2019
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff wearing disposable gloves touched raw meats, rinsed dishes and handled other foods (ginger) without changing out gloves in between nor washing hands. Corrective Action(s): It is important that staff wash their hands after EVERY POINT OF CONTAMINATION and gloves must be taken off while washing hands and used only once. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff placed raw meats on dishwashing rack before rinsing the raw meats. The raw meats were then rinsed in the sink where other food ingredients were stored in close proximity. Corrective Action(s): 1. Do not place raw meats on dishwashing rack. 2. Rinsing of raw meats may contaminate the sink and cross-contaminate other foods. Do not rinse raw meats at all OR if you deem that rinsing of meats is necessary, move all other foods and utensils away from the sink and sanitize the whole sinks after. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two line coolers measured 10C and 11C. All potentially hazardous foods (mostly cut vegetables) were moved to other working coolers. Corrective Action(s): Repair the coolers immediately. Do not move foods back into these coolers until it is confirmed that temperature can be maintained at or below 4C. Violation Score: 9

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

Comments

- The facility is equipped with hot & cold running water - Liquid soap and paper towels available for proper handwashing - The upright cooler in the front measured <4C - The walk-in freezer measured < -18C - The prep line cooler next to stove measured <4C - The upright coolers in the back measured <4C - Low temp dishwasher produced 50ppm chlorine at plate's surface - No signs of pest activity noted at the time of inspection - Dry ingredients are stored in pest-proof containers with tight-fitting lids ATTENTION: - Sanitizer was made at the time of inspection. **Ensure to prepare sanitizer prior to handling foods so that you can sanitize all food contact surfaces before operation. - Start a Temperature log for all refrigeration units. (All refrigeration units shall be numbered and their temperatures shall be checked twice daily and recorded on the log). - One staff on site holds a valid FOODSAFE level 1. However, poor food handling practice was observed with other staff (ie. not washing hands frequently, cross-contamination issues with raw meats). All other Foodhandlers shall take FOODSAFE level 1 course by March 31, 2019 and provide proof to the health inspector.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-B9RQA7
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