INSPECTION REPORT
Health Protection
MLOO-BKFVDM

PREMISES NAME
Pho 99 Restaurant (North Rd)
Tel: (604) 939-2288
Fax:
PREMISES ADDRESS
302 - 403 North Rd
Coquitlam, BC V3K 3V9
INSPECTION DATE
January 2, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Quang Le
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was not available in front area.
Corrective Action(s): Ensure sanitizer is available in all areas of food prep.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Bulk food scoops stored inside bulk food bins.
Corrective Action(s): Store bulk food scoops outside of the bins in their own container to avoid handles being in direct contact with food. Clean and sanitize scoop and container regularly.
Violation Score: 3


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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (walk-in, prep x2, servery) are ≤ 4°C
- Freezers (walk-in, chest) ≤ -18°C
- Hot holding units (rice, rice noodles) are ≥ 60°C
- Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected.
- 200 ppm bleach sanitizer is available (after correction)
- Ice machine is maintained. Ice scoop is stored properly.
- Pest control services in place. Reports available for review.
- Premise is well lit
- Permit is posted

Note:
- Keep prep cooler lids closed when not in use. Do not overfill inserts with food.
- Ensure all food and utensils are protected and all food prep surfaces are sanitized at the beginning of the day before use.
- Ensure cleaning is being done regularly. Pay extra attention to hard to reach areas (behind, between, underneath equipment) and high contact surfaces (handles, knobs, etc).