INSPECTION REPORT Health Protection MBEK-BESVD4

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE August 6, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Luan Thi Nguyen		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A few pieces of equipment / utensils stored in clean storage area near the dishwasher were observed with food debris. Corrective Action(s): Items were placed into dishwashing area to be properly washed, rinsed, and sanitized. Ensure all equipment, utensils, and food contact surfaces are thoroughly washed to remove all food debris and grease, then properly rinsed and sanitized prior to air drying on clean dish racks. Inspect equipment, utensils, and food contact surfaces to ensure all debris has been removed. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed to be eating food with hands, then rinsing hands under running water only, then proceding to directly handle food (noodles) with hands. Corrective Action(s): Noodles discarded. Staff member washed hands with warm running water, liquid hand soap, and dried hands with paper towels after instructed to do so by the Environmental Health Officer. Ensure that hands are properly washed with hot and cold running water, liquid hand soap, and dried with single use paper towels as often as needed to prevent the contamination of food and food contact surfaces (after eating, after using the washroom, after handling garbage, after handling dirty dishes, etc.) Violation Score: 25

Non-Critical Hazards: Total Number: 5

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1 to 2 centimetre gap was observed underneath the screen door. Corrective Action(s): Ensure above-noted gap is properly sealed (e.g. with an appropriate door sweep) to eliminate gap and limit potential entry of pests. Date to be corrected by: August 27, 2019. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease observed in the following areas: 1. Surfaces and interior of microwaves and toaster oven, including surface of shelving located underneath equipment. 2. Wire rack located in back area (sticky, grease-like coating is present) 3. Walk in cooler left side wire rack, wall located on left side (splatter present), and door handle as well as surrounding area. 4. Floor-to-wall junction behind 2-door freezer. 5. Bottom interior surface of 2-door freezer. 6. Equipment located on shelf behind preparation cooler (note: it was stated this equipment is not in use) 7. Bottom interior surface of front cupboard. 8. Preparation cooler door surfaces and door seals. 9. Fan cover, racks, walls, and doors of glass beverage cooler. 10. Exterior doors and handles of white freezers. Corrective Action(s): Ensure that all of the above-noted areas are properly cleaned and sanitized. Food debris and/or grease may potentially attract pest activity and may potentially contaminate food and/or food contact surfaces. Equipment that is not in use may be covered/bagged to limit debris accumulation. Ensure areas are being routinely cleaned as per your sanitation plan. Date to be corrected by: August 13, 2019. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Left side wire rack located within walk in cooler is rusted in several areas. Corrective Action(s): Provide a rack with surfaces that are smooth, non-absorbent, easy to clean, and suitable for the intended purpose. Wire rack must be replaced or refinished to meet these requirements. Date to be corrected by: September 3, 2019. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff member observed to be eating food with one hand and performing kitchen duties, such as cleaning counters and handling dishware, with another hand. Corrective Action(s): Dishware placed into dishwashing area to be washed and sanitized. Ensure that staff do not eat while performing kitchen duties to prevent potential contamination of food, equipment, utensils, and/or food contact surfaces. Staff must eat in a designated area away from food contact surfaces, utensils, equipment and food, and properly wash hands after eating/drinking. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty have FOODSAFE Level 1 or its equivalent. Corrective Action(s): Ensure that in the operator's absence, at least one staff member on duty holds FOODSAFE Level 1 or its equivalent. Date to be corrected by: Today. Have additional staff certified as needed to meet these requirements. Provide copies of the FOODSAFE certificates to the Environmental Health Officer. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C - Preparation cooler at 4 degrees C (above) and 4 to 5 degrees C (below). Note: Preparation cooler is located opposite cook line and was being opened/closed at time of inspection. Monitor to ensure that temperature is maintained at 4 degrees C or less. - Glass beverage cooler at 4 degrees C. - 2-door kitchen freezer at -17 degrees C. - 1-door freezer (small) at -15 degrees C - 1-door freezer (large) at -26 degrees C - Hot holding internal food temperatures at 60 degrees C or more - Raw and ready to eat food items well organized. - Non-latex gloves available. - Hand washing stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - High temperature dishwasher measured 84 degrees C at the utensil surface during the final rinse (minimum: 71 degrees C at the utensil surface) - Kitchen wiping cloths stored in bucket of bleach water sanitizer at 100 ppm chlorine. Labeled spray bottle for front area measured at slightly greater than 200 ppm chlorine--diluted at 100 to 200 ppm chlorine at time of inspection. - Ice machine observed to be in sanitary condition. Ice scoop stored in container outside of machine. - Deli slicer in clean condition - Dry storage area well maintained. - No signs of pest activity observed at time of inspection - Permit posted at front