INSPECTION REPORT Health Protection CPAK-C5E6XR

PREMISES NAME Pho 51 Vietnamese Restaurant		Tel: (604) 805-6188 Fax:
PREMISES ADDRESS 120 - 2160 Hawkins St Port Coquitlam, BC V3B 0G6		INSPECTION DATE July 29, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ling Luong		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Cooking utensils (scissors, tongs) stored in a container by the grill had food debris on surface. Staff had advised cooking utensils and container were washed through the dishwasher at the end of each day. 2) Two mandolin slicers and a small cutting board had food debris on surface. All above tools were taken to the dishwasher to be washed/sanitized at the time of the inspection. Corrective Action(s): Ensure to have cooking utensils and container rotated to a new set every 2 hours and after each possible contamination as discussed at the time of the inspection. Ensure to have all tools properly washed and sanitized after each use. Remove any tools/equipment that are no longer being used in the facility. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two of three labelled sanitizer bottles had 0ppm chlorine measured. Staff was advised to have all prep surface sanitized using the newly prepared solution at the time of the inspection. Corrective Action(s): Ensure to have all food prep surface sanitized after each possible contamination and every 2 hours during operation, in addition to at the end of each day. Add 1/2 tsp of bleach per 1L of water. Do not mix the sanitizer with soap or any other chemicals as discussed at the time of the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two open bags of raw meat observed in chest freezer. Corrective Action(s): Ensure to have all food properly covered to prevent from contamination at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease build-up and food debris observed from floor underneath/behind large cooking equipment. Corrective Action(s): Ensure to have this area cleaned on a more regular basis as discussed at this time. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had valid Foodsafe Level 1 certificate until the operator was present on site. Corrective Action(s): Ensure to have at least one staff on duty Foodsafe level 1 certified. Staff with expired certificate should retake the course. Violation Score: 1

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C - Walk-in freezer operating at -18'C - Hot-holding units operating above 60'C - Temperature monitoring system in place. Not recorded. - Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. - Ice wand used for rapid cooling of broth. Ice wand kept in freezer at this time. - Ice machine at front maintained in sanitary condition. Scoop stored in holder. - Receipts for meat/seafood/vegetables kept on site. - Professional pest control company contracted for a monthly visit. - Traps in place. No evidence of pest activity observed at this time. - Washrooms satisfactory. NOTE: Bean sprouts/cilantro/basil leaves/cut citrus left at room temperature. Ensure to take only small amount out each time and add more ice under each container. Discard if not used within 2 hours. Please contact the health inspector for any questions or concerns. Signature not required due to Covid-19 pandemic.