INSPECTION REPORT Health Protection CQUY-CPGRBS

PREMISES NAME Pho Net Viet Restaurant		Tel: (778) 285-0043 Fax:
PREMISES ADDRESS 942 Westwood St Coquitlam, BC V3W 2N2		INSPECTION DATE February 28, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Binh Ngoc Nguyen		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

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Sanitizer solutions for use on food-contact surfaces are not conveniently-available at all areas of the food premises where food is being prepared. Only one sanitizer spray bottle was found, stored near the meat slicer. Several wiping cloths observed being stored on counters at workstations throughout the kitchen. Corrective Action(s): *Obtain additional spray bottles (or buckets) for holding sanitizer solutions (ie. bleach/water solution). *Ensure food-grade sanitizer solutions are conveniently-available at workstations throughout the food premises (ie. one spray bottle at the bar and 2-3 additional spray bottles in the kitchen). *Ensure all food-contact surfaces (eg. cutting boards, kitchen utensils, food-prep surfaces) are sanitized every 2 hours (or more frequently) throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the tool storage space underneath the staircase in the back area. Corrective Action(s): *Disinfect affected areas using bleach/water solution *Remove all rodent droppings from the area *Seal all holes/gaps/openings in the area (eg. open pipe in the floor) *Continue to monitor all areas for pest activity *Comply with all recommendations from the pest control technician (Orkin) Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels *Keep hand-sinks clear of obstructions (eg. used containers, utensils) - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at >200ppm concentration *Concentration of the sanitizer spray is too high. Mix 1/2 teaspoon of bleach per Litre to make a food-grade no-rinse sanitizer solution* *FHA reference sign provided at time of inspection - High-temp dishwasher achieved final rinse temperature of ≥71o Celsius (79.5C) * Thermolabel provided for staff to self-check dishwasher rinse temp in the bar area (Must reach 71 degrees Celius or higher temp).