INSPECTION REPORT Health Protection TSTY-AQBULK

PREMISES NAME Pho Sunrise Vietnamese Cuisine		Tel: (604) 385-2950 Fax:
PREMISES ADDRESS B230 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE August 17, 2017	TIME SPENT 0.6 hours
OPERATOR (Person in Charge) Luan Thi Nguyen		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several bowls and containers of food (as well as a food processor) were stored on the floor at time of inspection. Corrective Action(s): Ensure an additional rolling cart or small table is added to the kitchen if there is insufficient workspace. Food must not be stored directly on the floor - this poses a risk for contamination of the food. Discussed issue with staff on site at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area behind/under grill line has not yet been cleaned. Corrective Action(s): Clean area by tomorrow (18th August 2017) at the latest. Accumulated grease and food debris must be removed to reduce the chance of attracting pests. Violation Score: 3

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

Comments

*Follow-up inspection for issues listed in last report. *Bean sprouts and other garnishes stored in ice water. *Cleanliness of food containers and utensils in clean storage has improved greatly. Continue to ensure all containers and utensils are thoroughly washed, rinsed and sanitized after use. Do not place containers back into clean storage if they are still contaminated. *Two clean cloths were observed to be left out on a food prep counter. Ensure these are stored in bleach sanitizer solution after each use. Do not leave cloths out on counters between uses. *Leaking sandwich line cooler has been repaired. Bottom shelf dry at time of inspection. *Thermometer available in walk-in cooler. Ensure all coolers and freezers are equipped with working thermometers. *Temperature logs have been started for one cooler. Ensure logs are kept for all coolers and freezers each day, and include the dishwasher rinse temperature in these records. *Hand washing practices appear to have improved. Ensure all staff continue to wash hands thoroughly with warm water, liquid soap and paper towels after any activity where hands become contaminated. Ensure gloves are discarded and exchanged for fresh gloves as required.