INSPECTION REPORT Health Protection JCHW-C73R4X

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE September 21, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE September 24, 2021
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 Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer arm was found to have dried food debris after cleaning. Corrective Action(s): Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use. Slicer 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) Bleach was stronger than 400ppm - resulted in test strip bleaching out. 2) Coconut milk was stored in an opened can. 3) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Bleach must be maintained between 200ppm to 400ppm to prevent potential contamination of foods. Bleach in excess of 400ppm is not considered food grade. Bleach was diluted to 400ppm at the time of inspection. 2) Once canned foods are opened, the contents must be transferred to food grade containers. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two pieces of frozen raw meat, one bag of cooked frozen chicken, and one tray of cooked chicken were stored at room temperature. Operator stated the food items would be sliced and cooked soon. Corrective Action(s): Frozen potentially hazardous foods must thawed in a cooled at 4C or under cold running water to prevent the growth of potential pathogens and or the formation of toxins. Frozen foods were cooked or moved into the cooler at the time of inspection. Violation Score: 1

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

Comments

-Kitchen prep coolers were at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Service area cooler used for the storage of potentially hazardous foods was at 4C. -Customer area coolers were at 4C. -Walk-in freezer was at -15C. -Kitchen upright freezer was at -18C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Cooked foods are rapidly cooled in the walk-in freezer. Insert of chicken cooked this morning was cooled in the freezer and was at 5C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats properly stored below ready-to eat foods. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with 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.