INSPECTION REPORT Health Protection RWOG-AQSSZL

PREMISES NAME Pho T & T Vietnamese Restaurant		Tel: (604) 942-8937 Fax:
PREMISES ADDRESS 106 - 2581 Mary Hill Rd Port Coquitlam, BC V3C 2X5		INSPECTION DATE September 1, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tuan Anh Truong		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw bean sprouts stored at room temperature. Corrective Action(s): Raw bean sprouts must be stored at 4C or colder. Staff made an ice bath at the time of inspection. Ensure that the ice solution is changed regularly so the temperature can be maintained. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizing solution available. When questioned, staff did not know what a sanitizing solution was. Corrective Action(s): Use a bleach solution of 100ppm chlorine (5mL of unscented household bleach in 2.5L of water) to wipe down your food contact surfaces. Store your wiping cloths in this solution when not in use and change the solution regularly. Staff made a bleach solution at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Damp cloths are used to cover noodles. Corrective Action(s): Do not use cloths to cover your food as this can lead to bacterial growth. This is a repeat violation. Violation Score: 15

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Handsink stocked with soap, paper towels and hot and cold running water - Dishwasher measured 72C at the final rinse cycle - FOODSAFE requirements met Note: Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.