INSPECTION REPORT
Health Protection
CQUY-AS8QRU

PREMISES NAME
Pho Phu Thinh Restaurant
Tel: (604) 468-8686
Fax: (604) 468-8611
PREMISES ADDRESS
360 - 1175 Johnson St
Coquitlam, BC V3B 7K1
INSPECTION DATE
October 17, 2017
TIME SPENT
0.6 hours
OPERATOR (Person in Charge)
Thuy Vu
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required


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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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
- Refrigeration temperatures are ≤4o Celsius
- Freezer temperatures are ≤-18o Celsius
- Hot-holding temperatures are ≥60o Celsius
- Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration
- Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle
- Facility appears clean and well-organized
- No pest activity observed during inspection

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CQUY-AS8QRU
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: 0.1 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