INSPECTION REPORT Health Protection YTAN-DHSPZF

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE June 19, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Luan Thi Nguyen		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach sanitizing solution was too strong and bleached out the chlorine test strip. Corrective Action(s): Staff diluted the solution at time of inspection. 200 ppm chlorine residual detected. Ensure to mix only 1/2 tsp of bleach per litre of water. Violation Score: 3

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

Comments

- Routine inspection. - Hand washing stations were accessible/unobstructed and properly supplied with hot and cold running water, liquid soap, and paper towels. - Other bleach sanitizer spray bottles (and pail) measured between 100 ppm and 200 ppm. - High-temperature dishwasher reached 73C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface is required. - All coolers maintaining temperatures at 4C or colder. - All freezer temperatures satisfactory. - Hot-holding available at 60C or hotter. - Bean sprouts held at room temperature in ice water. Ice was not melted at time of inspection - OK. *Ensure to replenish the ice supply frequently such that sprouts remain cold (at 4C or colder). Otherwise, sprouts must be discarded every 2 hours. - Food stored in organized manner, off the floor, and properly covered/protected from contamination. Good separation between raw and ready-to-eat items. - Equipment and utensils maintained in sanitary conditions (ice machine, scoops, meat slicer, ventilation canopy, coolers, etc.). - General sanitation satisfactory. - Dry storage area satisfactory. - No signs of pest activity noted at time of inspection.