INSPECTION REPORT Health Protection TSTY-AEDSZM

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE October 3, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Luan Thi Nguyen		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 41

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Soup broth was cooled in large buckets overnight in the walk-in cooler. Internal temperature averaged 6 - 7 degrees C when tested during inspection on following day. 2) Chicken cutlets were left out on a countertop for approximately 2 hours after cooking. Internal temperature measured at approximately 35 degrees C. Corrective Action(s): 1) Two buckets discarded during inspection. Ensure soup is rapidly cooled by either freezing it, placing it in smaller/shallower containers, using an ice wand or an ice bath and stirring frequently. Food must cool from 60 to 20 C within 2 hours maximum, and from 20 to 4 C within a further 4 hours maximum. 2) Cutlets split up and placed into freezer. Ensure all items to be cooled follow the cooling rates mentioned in item (1) above. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Significant amount of residual sliced vegetables observed on mandoline slicer blades (stored on clean utensil hooks). One plastic container stored with clean dishware also had a slight accumulation of grease and other food material. Corrective Action(s): Re-washed during inspection. Ensure dishware is thoroughly washed, rinsed and sanitized after use - either via the dishwasher, or by using the full 5-step warewashing method in your 2-compartment sinks. Do not place dirty dishware back in clean storage. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed handling raw meats and wiping countertops, followed by direct handling of cooked noodles without hand washing. Gloves worn during this period. Corrective Action(s): Verbal directive given during inspection. Ensure all staff discard contaminated gloves and wash hands thoroughly with warm water and soap before returning to handling ready-to-eat foods. Do not 'wash' the gloves while they are being worn - they cannot be adequately cleaned. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of limes and sprouts was left on a shelf directly under the paper towel dispenser in the main kitchen. Corrective Action(s): Moved during inspection. Do not store food or clean dishware under hand washing equipment, as drip contamination may occur. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle was not equipped with a label. Corrective Action(s): Label placed on bottle during inspection. Ensure chemicals and foods are properly labeled to avoid any accidental chemical contamination of food. Violation Score: 3

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

Comments

*General sanitation very good. No pest issues observed during inspection. *All cooler and freezer temperatures satisfactory. Note: ensure thermometers are available for each cooler and freezer unit. Ensure temperature records are started again, if they are not being kept. *No hot holding occurring during inspection, other than pots on stovetop (temperatures > 60 C). Steam bath has been removed. Ensure cooked noodles are either cooled to 4 C, or are discarded after 2 hours at room temperature. *Organization of raw and ready-to-eat foods satisfactory. Majority of foods covered to protect from contamination (some foods uncovered at start of inspection - ensure these are kept covered while they are not being used). *Hand sinks equipped with warm water, liquid soap and paper towels. *High-temperature dishwasher reached > 71 C at the plate level during sanitizing rinse. *Meat slicer and majority of other knives and utensils stored in clean condition. *Bleach sanitizer available at 200ppm in two spray bottles. *Dry storage maintained in tidy condition. *Washrooms maintained in clean condition.