INSPECTION REPORT Health Protection SJEN-AWTQP9

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE March 13, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 63

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted a stock pot of chicken feet and a congee were being cooled at the room temperature. Corrective Action(s): To cool food properly, use the following methods: 1. Under cold running water 2. Divide the contents in a smaller pots or pans 3. Stirr frequently Then move into a cooler @ 4oC or less. Use timer or log to track how long the foods were being cooled down at room temperature. Do not leave out at room temp over 2 hours. Review the cooling procedure with the staffs. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 BBQ ducks were in the BBQ warmer. The internal temperature of the BBQ ducks @ 37oC Corrective Action(s): Discarded during inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted a bowl in a handsink beside the walk in cooler. Corrective Action(s): Repeated violation. A correction order was issued. Any further repeating infraction may result in further enforcement actions taken by the Health Department. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Back storage room: uncleaned dough mixer bowl noted. Not organized kitcen utensils and boxes. 2. The grey water present in the mop bucket. Corrective Action(s): 1. Re-organise the back storage room. Do not store any uncleaned items 2. Dump grey water immediately after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The BBQ warmer was maintaining temperature at 45.7oC at the time of inspection. Noted 2 BBQ ducks in the BBQ warmer. Corrective Action(s): Repeated violation. The BBQ warmer must maintain the ambient air temperature at 60oC or over. As per our discussion during the previous inspection, the BBQ service is now prohibited due to the repeated infraction. Remove all BBQ items off the menu. Turn off the machine. A correction order was issued. Violation Score: 15

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

Comments

Walk in cooler @ 4oC Walk in freezer @ -19oC Coolers @ 4oC or less Freezers @ -18oC or less Hot holding (except the BBQ meat warmer) @ 60oC or above Dishwasher @ 50 ppm Cl detected. The chlorine level log was being kept up to date. Glass washer @ 50 ppm Cl deteted (BAR) No signs of pest activity NOTE: 1. Directed the management that the chef must retake FOOD SAFE LEVEL 1 course in Chinese. Register for the course this week and ensure the Chef takes the course by the end of March 2018. Provide a receipt once the chef register for the FOOD SAFE LEVEL 1 course this week. 2. Provide a timer or a label for all items for cooling at room temperature before moving into a cooler.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-AWTQP9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.2 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment