INSPECTION REPORT Health Protection JCHW-AWGU7J

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE March 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE April 13, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front cooler was at 8C (unit was on setting level 2). Corrective Action(s): Cold holding units must be able to maintain 4C or less at all times. Cooler unit was adjusted to level 4 and was at 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pot of pho broth on the stove was at 48C. Corrective Action(s): Hot holding of hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Broth was reheated to greater than 74C and hot held at 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail in the front service area was not prepared with any sanitizer at the time of inspection. Spray bottle used to clean customer tables was a yellow solution of Mr Clean. Label of Mr Clean states "If swallowed, drink a glassful of water and call a physician". Corrective Action(s): Bleach sanitizer at 100ppm to 200ppm is required in each food preparation area to allow for sanitizing of food contact surfaces. Only food grade chemicals are to be used on dining tables and other food contact surfaces. Bleach sanitizer at 200ppm was prepared at the time of inspection and Mr Clean spray bottle was emptied at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station hot water tap was not working and a large bowl of rice was placed in the basin - bowl was larger than basin. Corrective Action(s): Handwash station must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Hot water tap was tightened and bowl of rice was removed from basin at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat/seafood was stored above vegetables and a bag of food was stored on the floor in the dry storage area. Corrective Action(s): Foods must be stored in a manner which prevents potential contamination at all times. Raw foods must be stored below and/or separately from ready-to-eat foods and all foods must be stored off the floor to prevent potential contamination of foods and to facilitate proper cleaning. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Unlabelled spray bottle of yellow solution was found in the service area used to clean tables. Staff stated the solution was Lysol. Solution did not indicate the presence or any Quats - large Lysol container indicated Quats. Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals. Discontinue the use of Mr Clean for cleaning dining tables. Violation Score: 9

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

Comments

-Kitchen sliding door cooler was at 4C. -Both kitchen prep coolers were at 4C (top and bottom). -Front service area prep coolers were at 4C. -Walk-in freezer was at -11C. -Upright freezer was at -13C. -Cooked chicken cooling on metal tray in walk-in freezer at the time of inspection. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -No signs of pests noted at the time of inspection. *Kitchen had a take-out container of food returned by a customer with a peanut allergy (contained a peanut sauce). Items returned to the kitchen are not to be stored in the kitchen - food must be discarded immediately. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (certificates with issue dates and no expiry dates) expire on July 29, 2018. To renew staff must successfully complete a FoodSafe Level 1 course or online refresher course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWGU7J
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: 0.08 hour Specific comments: Facility does not use margarine. Facility uses trans fat free oils. Other food items meet the trans fat requirements.
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