INSPECTION REPORT Health Protection DNGG-CTUUUH

PREMISES NAME Plum Garden Noodle House		Tel: (604) 299-9813 Fax:
PREMISES ADDRESS 8939-8951 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE July 18, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Rice scoop stored in room temperature water between uses. Corrective Action(s): - Store rice scoop in ice water between uses. Discard water and refill with ice water when ice melts. Wash and sanitize rice scoop at least once every 4 hours during continuous use. [Correction Date: Immediately] Violation Score: 3

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

Comments

- General sanitation of premises appears satisfactory. - No signs of rodent activity noted at time of inspection. **Keep back door and main door closed to prevent potential rodent activity.** - FOODSAFE requirements in compliance. Kitchen Manager has valid FOODSAFE Level 1 certificate. **Certificate is valid until November 2023. Ensure that FOODSAFE Level 1 Refresher is taken before expiry. Visit www.foodsafe.ca for a list of courses. ** - Permit to Operate is posted. **Affix valid decal on Permit to Operate.** Front Beverage Service Area: - Handsink accessible and has hot and cold water, liquid soap and papertowels. - Prep Cooler and Inserts: <4C - Freezer: -19C - Dining Area Beverage Cooler: 4C - Interior of ice machine appears maintained in a sanitary condition. - 200 ppm chlorine bleach sanitizing solution available. - Drain plugs available at 2-compartment sink to facilitate manual warewashing and sanitizing procedures. **Reviewed procedures for bubble tea tapioca pearls. Cooked pearls must be kept hot (≥60C) or cooled properly and kept cold (≤4C). Room temperature storage of pearls is not permitted unless time tracking and record keeping is maintained - maximum 2 hours at room temperature, leftovers must be discarded. Operator to decide which method will be followed and update Food Safety Plan accordingly.** Kitchen: - Handsinks accessible and has hot and cold water, liquid soap and papertowels. - Prep Cooler and Inserts: <4C - Double Door Upright Cooler: 2C - Sliding Glass Door Cooler: 4C - Double Door Upright Freezer: -18C - Rice Hot Holding: 73C - Food storage practices appear satisfactory. - 200 ppm chlorine bleach sanitizing solution available. **Ensure that wiping cloths are stored in 200 ppm chlorine bleach sanitizing solution when not in use.** - High Temperature Sanitizing Dishwasher: 71.1C at dish surface. Minimum Wash and Rinse temperatures achieved per unit data plate. Note: Proposal has been submitted to install an ice cream vending machine in the dining area of the premises. Health Approval required. Operator to provide information about the unit and Sanitation Plan (cleaning and sanitizing instructions).