INSPECTION REPORT Health Protection JAHN-B36PU5

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 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Quang Le		NEXT INSPECTION DATE July 30, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 9 Pails of broth in the walk-in cooler measured 25-28C. Staff noted that the soup was made last night. Corrective Action(s): Discard all 9 pails of broth. This is a repeat violation. The manager is to bring forth a Food Safety Plan for proper cooling of broth. Foods shall be cooled to 20C within 2 hours and then to 4C within 4 hours. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed staff not changing gloves after touching raw meat. Staff washed hands with gloves on. Corrective Action(s): Gloves must be changed every time after touching raw meats. Wearing gloves cannot substitute proper handwashing. Ensure to train all staff to wash hands with warm water and soap in between using gloves. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher had 0ppm chlorine residual. The operator called for repair right away. 2. One of the prep coolers measured 25C. Some cut vegetables were stored in it. 3. The walk-in cooler measured 10C. Foods measured 6-8C. Corrective Action(s): 1. Use single use utensils and bowls only. After the dishwasher is serviced, contact the health inspector. 2. Move cut vegetables to other working cooler. Do not use the cooler until it is repaired and is able to maintain 4C or below. 3. Move all meats (raw and cooked) to other working cooler. Do not store potentially hazardous foods in the cooler until it reaches 4C or below. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle is not labelled. Corrective Action(s): Label sanitizer bottles. Violation Score: 3

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

Comments

- The facility is equipped with hot & cold running water - Hand sink is stocked - Sprouts are immersed in cold water - Meat slicer is taken apart, washed with soap and sanitized after use - The cooler in the front area measured <4C - The prep cooler that is in working order measured <4C - 200ppm QUAT detected in sanitizer spray bottle - Pest control in place - Foods are stored off of floor - FOODSAFE trained staff present NOTE: * More sanitizer spray bottles required in the kitchen. Only observed 1 spray bottle in the front area at the time of inspection. Also, ensure that cloths are stored in a bucket with sanitizer solution when not in use. Do not leave cloths on the counter. ** The health inspector will do a follow up inspection in 2 hours to confirm that the walk-in cooler is on defrost cycle and that it is in working order. If on her return, the walk-in cooler is still at 10C, all foods will be discarded.