INSPECTION REPORT Health Protection RWOG-CKHV4F

PREMISES NAME Rice and Noodle (Highgate)		Tel: (604) 515-4885 Fax:
PREMISES ADDRESS 202 & 204 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE October 24, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sean Lee		NEXT INSPECTION DATE October 26, 2022
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Large container of thai green curry sauce is brought out of the cooler at the beginning of lunch rush and put back in afterwards. Staff indicated that it had been more than two hours. Internal temperature was approximately 19C. 2) Kung pao sauce is stored at room temperature. Corrective Action(s): 1) CORRECTED DURING INSPECTION - Sauce may be brought out of the cooler, used for 2 hours, and then discarded. Sauce must not be brought in and out of the danger zone of 4-60C. Discard sauce. In the future, take only small portions out and discard at the end a 2 hour period, or store in cooler. 2) Item is HELD until operator can provide proof that sauce is shelf-stable. If no proof is provided, sauce must be discarded and all future kung pao sauce must be kept in the cooler. Kung pao sauce must not be used, sold, given away or removed from facility. Pictures taken. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Rice scoop stored in room temperature water. 2) Ice machine has minor biofilm build up. Corrective Action(s): 1) Rice scoop must be stored in either a clean dry container, or in ice water measuring 4C or below. Scoop and container must be properly washed, rinsed and sanitized every four hours; do not just rinse. 2) Clean and sanitize ice machine. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Eggs stored on top shelf of single door cooler. Corrective Action(s): Eggs and other raw foods must be stored below and away from ready to eat or cooked foods. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm quats - dishwasher reached 72C at final rinse cycle - ensure dishwasher is on setting 2 as it was unable to reach 71C at setting - foods are not cooked fresh on-site; foods are brought in pre-cooked at approved commissary kitchen in Port Coquitlam - FOODSAFE requirements met Temperatures: - display cooler: 7C - no potentially hazardous foods, only canned drinks - prep cooler (left): 4C** - prep cooler (right): 4C** - under counter freezer: -15C - two door cooler (left): 4C* - two door cooler (right): 3C* - upright freezer: -16C - two door cooler (corner): 2C - hot held rice (cooker): >60C - other rice cooker empty - hot held rice in takeaway containers: 61C * Both these coolers are slow to cool. Have technician service these. ** Ensure lids are closed when not in use so inserts maintain temperature of 4C or colder. Report not signed due to COVID-19 protocols. Report printed and reviewed with staff.