INSPECTION REPORT Health Protection JAHN-APSUJJ

PREMISES NAME Pho 99 Restaurant (North Rd)		Tel: (604) 939-2288 Fax:
PREMISES ADDRESS 302 - 403 North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE July 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Quang Le		NEXT INSPECTION DATE August 01, 2017
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Observed a few containers of hot soup being cooled at room temperature before being transferred to the walk in cooler. The operator noted that the hot soup is usally left at room temperature for about 4 hours to reach ambient temperatuer before moving to the walk in cooler. Thie is not an acceptable cooling method. Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C within 2 hours and then from 20C to 4C wihtin 4 hours. Use cooling wands to help reach ambient temperature faster and then move them to the cooler immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Observed some flies in the back corridor leading to the back door. Corrective Action(s): Keep the back door closed at all times. Communicate to the pest control to install another fly trap in the back area. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp. dishwasher did not produce any chlorine at the sanitizing cycle. The operator called for repair at the time of inspection. Corrective Action(s): Ensure that the dishwasher produces at least 50ppm chlorine before use. Meanwhile, implement manual dishwashing or serve single use utensils to customers. For proper manual dishwashing, dishes must be left at 100ppm chlorine sanitizer (1 teaspoon bleach per 1 gallon of water) for 2 minutes after washing with detergent. Violation Score: 9

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap and paper towel - Coolers in the kitchen were <4C and freezers were <-18C - Coolers in the front area were at 7C. Do not leave potentially hazardous foods in these coolers. - Bean sprouts were stored under cold running water. - 200ppm QUAT sanitizer in place