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 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: 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).