INSPECTION REPORT Health Protection JCHW-BX8QL3

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE January 13, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sharpening guard of the meat slicer was found to be dirty from the previous day's use. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Sharpening guard was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meat was stored above potential ready-to-eat foods. 2) A bag of ingredients was stored on the floor. 3) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Raw meats must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was moved to the bottom shelf of the cooler. 2) Ensure foods are stored off the ground and protected from potential contamination. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen chicken was thawing at room temperature. Surface of chicken was still less than 4C. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Violation Score: 1

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

Comments

-Kitchen prep coolers were at or below 4C (top and bottom). -Kitchen upright cooler was at 4C. -Service area prep cooler was at 4C (top and bottom). -Front customer area coolers were at 3C and 4C. -Walk-in freezer was at -14C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Bleach sanitizer pail was at 200ppm. -Quats sanitizer spray (Q10) was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine clean and well maintained. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID-19 safety information posted at the front entrance. -Facility is currently open for dine-in services. -Seating capacity posted at the front entrance. -Hand sanitizer provided at the front entrance. -Markers placed on the floor to provide physical distance between customers. -Background must was not louder than regular conversation. *Currently dining area is set-up with tables providing less than 2 metres of physical distance between tables, measured from the backs of chairs. Tables which are not in use should not have QR Codes for menus and signage should be posted on the table indicating the table is not to be used for dine-in services. *One table is set-up with 8 seats. Under the current Provincial Health Officer's Order, tables cannot have more than 6 people. *Contact information at the front entrance in incomplete. Guests are required to provide their first AND last name and either a phone number of email address.