INSPECTION REPORT Health Protection MBEK-AZXR9G

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE June 21, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Luan Thi Nguyen		NEXT INSPECTION DATE June 22, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A small bowl of cooked pork was stored on counter at ambient temperatures. Internal temperature of the cooked pork was measured at 11 degrees C. Operator stated that the pork had been removed from the walk in cooler approximately 45 minutes prior. Inspection was conducted one hour after the restaurant had opened. 2. Sprouts stored in water at 7 degrees C. Corrective Action(s): 1. Cooked pork was placed into a cooler at 4 degrees C or less. 2. Ice was added to sprouts at time of inspection. Ensure that all cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat was observed in containers at ambient temperatures. Internal temperature of the cooked meat was measured at 50 to 62 degrees C. Inspection was conducted one hour after opening. Corrective Action(s): Cooked meat was placed into shallow containers and transferred to a cooler at 4 degrees C or less. Cooked meat must be either cooled properly from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours, then stored at 4 degrees C or less, OR cooked meat must be held at 60 degrees C or more. This is to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. The use of a hot holding unit was discussed with the operator at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The following was observed: 1. Mildew/biofilm observed in the interior of the ice machine. 2. A knife had fallen on the floor at the time of inspection and staff were observed re-using the knife without properly washing and sanitizing it. *CORRECTED* 3. Equipment/utensils in storage were observed with food debris (glasses in front area, colanders in back) Corrective Action(s): Ensure that all listed items are properly washed and sanitized. A visual inspection of cleaned items should be performed prior to sanitizing to ensure all debris has been removed. Discard all ice prior to cleaning and sanitizing the ice machine. All equipment/utensils/food contact surfaces must be maintained in sanitary condition to limit potential contamination of food. Date to be corrected by: Today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several used wiping cloths were observed on counters. No sanitizing solution available for storage of wiping cloths. Corrective Action(s): A bleach water sanitizing solution was prepared in a container (200 ppm chlorine). Wiping cloths placed into sanitizing solution. Ensure all wiping cloths are stored in sanitizer when not in use to limit potential contamination of food contact surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. A pair of gloves that appeared used appear to have been set aside on a shelf for re-use. 2. A staff member was observed handling a container with food wearing dish gloves. 3. One cloth towel was observed on the counter in each of the public washrooms. These washrooms are also used by staff. Corrective Action(s): Gloves discarded. Gloves must be discarded following each use and hands must be properly washed when changing gloves. Dish gloves are not suitable for handling food; they are intended for cleaning only. Cloth towels were removed. Cloth towels may potentially re-contaminate hands. Single use paper towels are to be used instead of cloth towels. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: 1. Spring rolls were stored without any protective covering on wire racks in 1-door freezer (kitchen) 2. Spoon stored in container of crushed peanuts with handle in contact with food 3. Bag of rice was observed on the floor in dry storage 4. A Home Depot bucket was being used for storage of vermicelli in water 5. Personal items (e.g. clothing) found stored near or in contact with packaged dry storage food items Corrective Action(s): Ensure that all food items are properly covered and stored off the floor to protect from potential contamination. Storage of items at least 6 inches off the floor also facilitates proper cleaning. Personal items such as bags and clothing should be kept in a designated area separate from food. All scoops must be stored in a manner that prevents potential contamination of the food product (handles outside of food). Ensure that all foods are stored in proper food grade containers to limit potential contamination. Date to be corrected by: Today. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspapers and soiled cardboard were observed lining shelving and wire racks inside kitchen and in coolers and freezers. Corrective Action(s): Ensure that all newspapers and cardboard are removed as they can collect food debris and grease. Ensure that all surfaces are smooth, non-absorbent, and easy to clean. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler is leaking water. Water is leaking into the undercounter storage unit and onto the floor. Food is not in contact with any water. Corrective Action(s): Have prep cooler serviced so that it is not leaking water. Leaking water may potentially contaminate food and is a potential pest attractant. Date to be corrected by: June 28, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C. Food is properly organized. - Prep cooler at 4 degrees C (above and below) - Beverage cooler at 4 degrees C - 1 door freezer (back storage) at -18 degrees C - 1 door freezer (kitchen) at -11 degrees C - 2 door freezer at -18 degrees C - Accurate thermometers available for coolers. A functional probe thermometer is available on site. - High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum 71 degrees C) - Hand washing stations (kitchen, front) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer is available in labeled spray bottles in the front and kitchen areas at 200 ppm chlorine - A screen door is in place at the back door - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. Note: It is recommended to have additional kitchen staff FOODSAFE certified. Note: Significant build-up of ice observed in 1 door freezer (back storage). This unit should be defrosted and cleaned. Follow up inspection on June 22, 2018.