INSPECTION REPORT Health Protection TSTY-AQ4U6X

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE August 10, 2017	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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts, basil and other items in containers in the servery area were approaching ambient temperatures at time of inspection. Very small amounts of ice were placed on the food, but no water was present in some containers. Corrective Action(s): Water and ice added. Ensure these toppings (especially the bean sprouts) are stored at 4 C or colder, if they are not kept in the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) [Repeat violation]: Majority of containers, bowls, food processor bowls, spatulas, container lids and other utensils on clean storage shelving were observed to be moderately to heavily contaminated with old grease and food debris. Several peelers, knives and other items on wall hooks were also visibly dirty. 2) Several wiping cloths were left out on countertops at time of inspection. Staff state these are placed in bleach sanitizer bucket daily. Water squeezed from cloths contained zero chlorine sanitizer. Corrective Action(s): 1) Affected items run through dishwasher during inspection. Ensure all staff properly wash, rinse and sanitize dishes, utensils and containers after use, including those that are not used for table service - this can be achieved by running through the dishwasher. Note: this is a recurring issue at this restaurant. Future infractions will result in progressive enforcement measures being taken. 2) Placed in sanitizer during inspection. Ensure wiping cloths are stored in sanitizer solution between use. Do not leave dirty cloths sitting on countertops, as this may allow growth of bacteria within the cloths. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): [Repeat violation]: Employee observed handling/emptying hand sink drain strainer, then continuing food preparation without proper handwashing. Corrective Action(s): Corrected during inspection. Ensure all employees wash hands thoroughly with warm water and liquid soap, then dry with paper towels, after any activity where hands might become contaminated. This is a final warning on this issue - future infractions will result in progressive enforcement measures being taken. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area behind/under grills requires cleaning to remove accumulated grease and dust. Corrective Action(s): Clean area by next week (17th August 2017). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line cooler is leaking condensation into cooler cavity. Corrective Action(s): Have unit serviced and operating normally (i.e. with no water accumulating inside cooler) by Monday next week (14th August 2017). Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler was not equipped with a working thermometer. Corrective Action(s): Thermometer taken from another cooler during inspection. Ensure all units are equipped with accurate thermometers by tomorrow (11th August 2017). Violation Score: 1

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

Comments

*General sanitation satisfactory. Note: remove dead ants from area on floor beside dish racks, and clean/sanitize this area, by tomorrow (11th August 2017). *All cooler and freezer temperatures satisfactory. *Soup stocks and other items being held hot on burners measured at 60 C or higher. *No improperly-cooled soup stock observed in cooler during inspection. *Organization of raw and ready-to-eat foods generally satisfactory. *Dry storage maintained in tidy condition. Scoops stored outside of bins. *Hand sinks equipped with warm water, liquid soap and paper towels. *Washrooms maintained in clean condition; hand sinks operational. *Note: no temperature logs were available on site (with the exception of some incomplete records for one freezer). Start records today, and ensure these are kept on site for review. *Note: ensure cooked vermicelli in strainer is left out for a maximum of 2 hours, then either discarded or transferred to a cooler. *Follow-up inspection required - see violations section. Ensure issues listed are addressed by dates indicated.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AQ4U6X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment