INSPECTION REPORT
Health Protection
MLOO-BEJSYZ

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
July 29, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Thuy Vu
NEXT INSPECTION DATE
6 Months
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 = 8

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station was not supplied with paper towels.
Corrective Action(s): Supply paper towels to this hand washing station. Ensure all hand washing stations are fully equipped with hot and cold running water, liquid soap, and paper towels at all times.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked rice scoop was stored in room temperature water.
Corrective Action(s): Clean and sanitize the rice scoop. Store the rice scoop in ice water while in use. Ensure it is cleaned and sanitized at least every 4 hours.
Violation Score: 3


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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels (after correction)
- Coolers (undercounter, prep, stand-up) are < or = 4C
- Freezers (chest, stand-up) are < or = -18C
- Hot holding unit (rice) are > or = 60C
- Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected at the plate level.
- 100 ppm bleach sanitizer available in spray bottle
- Dry storage is satisfactory
- Ice machine is maintained. Ice scoop is stored in a sanitary manner.
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted

Note:
- Ensure cleaning is being done in all areas of the kitchen. Pay attention to high contact surfaces and hard to reach areas.
- Reviewed procedures with handling of raw meat. Ensure prep areas are sanitized before and after use.