INSPECTION REPORT Health Protection MLOO-AVRVXN

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE February 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Luan Thi Nguyen		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of condiments (basil, jalepenos) were stored in room temperature in the front area. Corrective Action(s): Put these containers back in a cooler capable of maintaining 4C. Ensure these foods are not stored outside of the cooler for more than 2 hours. Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of chopped garlic was stored on top of a bowl of chopped onions with no lid or cover. Corrective Action(s): Cover the bowls of garlic and onion with a lid or cover (ie. plastic wrap). Do not double stack containers of food without using a lid or cover. Date to be completed by: Immediately Violation Score: 3

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

Comments

-General sanitation is satisfactory -All hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, under-counter) at < or = 4C -All freezers (stand-up) at < or = -18C -All hot holding units at > or = 60C -High temperature dishwasher reached 80C at the plate level during final rinse -Temperature logs available. Ensure they are maintained accurately for each cooler and freezer. -Thermometers available for coolers and freezers -200 ppm bleach sanitizer available in spray bottles. Prepare bleach sanitizer properly by mixing 1/2 teaspoon of bleach with 1L fresh water. -Dry storage is satisfactory -No signs of pests observed during inspection *Reminder: FOODSAFE Level 1 certificates obtained prior to July 29, 2013 will expire on July 29, 2018. Ensure recertification before that date. Visit www.FOODSAFE.ca for more information.