INSPECTION REPORT
Health Protection
JAHN-B6QU5J

PREMISES NAME
Pho Capital
Tel: (604) 492-2216
Fax:
PREMISES ADDRESS
F - 341 North Rd
Coquitlam, BC V3K 3V8
INSPECTION DATE
November 21, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Vien Bui
NEXT INSPECTION DATE
November 23, 2018
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 = 14

Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Internal temperature of a large pot of soup measured 52C. The operator noted that the soup was taken out of a cooler for lunch.
Corrective Action(s): Reheat foods to 74C and then hold at 60C. Obtain a probe thermometer to monitor temperatuare of foods. DATE TO BE CORRECCTED BY: Nov 23, 2018
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer was made at the time of inspection.
Corrective Action(s): Ensure that sanitizer (100ppm chlorine residual maintained) is in place at all times and store cloths in the solution.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Bowls are used for scooping dry ingredients and are not maintained in a sanitary manner.
Corrective Action(s): Replace bowls with scoops with handles and store them vertically so that the handle does not come into contact with foods. DATE TO BE CORRECTED BY: Nov 23, 2018
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: The thermometer in the cooler at the main prep line is broken.
Corrective Action(s): Replace the thermometer. DATE TO BE CORRECTED BY: Nov 23, 2018
Violation Score: 1


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

Comments

- Handsinks are stocked
- 100ppm chlorine residual detected on plate's surface at low temp dishwasher
- Refrigeration units are in working order (<4C coolers, <-18C freezers)
- Foods are stored with covers
- General sanitation is adequate
- No signs of pest activity noted at the time of inspection
- The operator on duty has a valid FOODSAFE level 1



ATTENTION:
- Do not use newspaper to line shelves or on the floor.
- Ensure to thoroughly clean AND SANITIZE the prep sink after soaking raw chicken.
- Do not store rice scoop in lukewarm water. Store in ice bath or keep it dry.
- Clean AND SANITIZE the meat slicer after each use.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JAHN-B6QU5J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment