INSPECTION REPORT Health Protection ECAO-B4PUT5

PREMISES NAME Lao Shan Dong Homemade Noodle House		Tel: (604) 439-9588 Fax: (604) 433-8559
PREMISES ADDRESS 105 - 4887 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE September 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of marinade beef soup cooling on the countertop -internal temperature at 55 deg C. Worker indicates the soup was cooked about 2 hours ago. NOTE: improper cooling of perishables was noted in the August 14, 2017 routine inspection Signs are already posted at the fridge walls as a reminder, ice is available for ice baths and an ice wand is available but both not in use Corrective Action(s): Transfer the soup to an ice bath and the ice wand immediately -if it does not reach 20 deg C within 1 hour discard the soup Proper cooling MUST be followed: Step 1: 60 deg C to 20 deg C within 2 hours using your ice baths and/or ice wand then Step 2: 20 deg C to 4 deg C within 4 hours This is a REPEAT critical infraction -next citing and you will be ticketed ($345 per citation) Violation Score: 15

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Some old shoes and equipment stored on top of the 2-door display cooler -no longer in use for the restaurant Corrective Action(s): Remove the shoes and old equipment and clean+disinfect the area Violation Score: 1

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

Comments

Temperature Controls: -2-door display cooler 4 deg C -1-door display cooler 4 deg C -3-door bar cooler 2 deg C -Egg soup 68 deg C -steamed rice 70 deg C -Hight temperature washer 74.5 deg C at plate level (probe thermometer) Chemical Controls: -bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -maintain General Sanitation In-Use Utensils: must be dishwashed/replaced minimum <4 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -operator is placing some sticky devices for fly control -place some mechanical traps for rodents as well (no poisons) Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access