INSPECTION REPORT Health Protection 252134

PREMISES NAME Pho 99 Restaurant (Lougheed Hwy)		Tel: (604) 472-1299 Fax:
PREMISES ADDRESS 62 - 2991 Lougheed Hwy Coquitlam, BC V3B 6J6		INSPECTION DATE May 28, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vien V Bui		NEXT INSPECTION DATE June 11, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 door cooler in the bar area had a temperature of 8.6C when measured with probe thermometer. The doors of the cooler were unable to close fully, rubber seals inside the doors were missing in multiple places, and water was leaking inside the cooler unit (a bucket was placed inside to collect leaking water) Operator reports bean sprouts inside the cooler was placed there 1 hour ago when store opened. Correction: Operator relocated baf of been sprouts to a working cooler at the time of inspection. All other food inthe cooelr were non-potentially hazardous food. Cold potentially hazardous foods must be stored below 4C or above 60C to prevent the growth of pathgens. Do not store bean sprouts inthe cooler Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail had 0ppm chlorine and no wiping towels in the pails at the time of inspection. Correction: Chlorine sanitizer at 200ppm was made at the time of inspection. Sanitizer pails should be changed every 2 to 4 hours and must be at least 100ppm chlorine for proper sanitizing of food contact surfaces. Wiping towels must be stored in sanitizer pails when they are not in use Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Food stored on the floor at the time of inspection. 2) Upside down dish found on top of fried chicken in prep cooler. Operator reports dish is used as a scoop 3) Rice scoop kept in warm water bath Correction: 1) Food items were relocated at the time of inspection. Food are to be stored off the floor to prevent potential contamination of foods and to facilitate proper cleaning 2) Dish was removed from bin and washed in dishwasher. Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. 3) Operator discarded water and washed all utensils and containers in the dishwasher. Ensure scoops are kept in a sanitary manner (ice water bath or dry condition). Containers should be washed regularly along with the rice scoop. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food debris (rice, dried bean sprouts, small pieces of meat) was found under sink/dishwasher area. Correction: Ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction. Date to be corrected by: 1 week Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar cooler doors were unable to close fully, rubber seals inside the doors were missing in multiple locations, and water was leaking inside cooler. Correction: Repair/replace above mentioned issues Date to be corrected by: 2 weeks Corrective Action(s):

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

Comments

General comments - Handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels - walk in cooler: 3.8C (air probe) - 3 door prep cooler: 3.0C (air probe) - onion in inserts: 1.2C (probed) - 2 door prep cooler: 3.2C (air probe) - beef inserts: 3.6C (probed) - Walk in freezer: - 20C - Rice cooler: 68C - All cooling units have thermometers - Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface. - Ice machine was found to be clean and scoop kept in a sanitary manner - Raw proteins stored on bottom shelf - Knives were kept in a sanitary manner - Ventilation hood is routinely cleaned - No sign of pests. Monthly pest control services contracted. - Chemicals stored away from food - Washroom clean & sanitary - Staff on-site Foodsafe level 1 certified - Health permit posted Covid - Covid safety plan on site - Customer contact information collected and kept - Plexi glass placed to ensure physical distancing - Hand sanitizer available at front entrance - No background music - Staff wearing masks