INSPECTION REPORT Health Protection DSOG-C47SSG

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE June 21, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE June 25, 2021
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Build up of grease on handles of coolers. - Build up of dirt on fans inside the walk in cooler. - Build up of grease on faucet handles at the handwashing stations. - Cups and glasses ran through improperly working glasswasher. - Build up of mildew inside the ice machine. Corrective Action(s): - Clean up all grease on handles of coolers, faucets at the handwashing stations. - Clean up the dirt on cooler fans. - Rewash and resanitize all cups and glasses. - Drain, scrub, wash/clean, and sanitize inside the ice machine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handwashing station in the middle of the kitchen (beside upright display coolers) was completely blocked by garbage bin. - There was a strainer basket inside the designated handwashing sink at the front bar area. - There was a metal scrubber in the back handwashing sink near the walk in cooler. Corrective Action(s): Remove the garbage bin, strainer basket and metal scrubber from the sinks. All handwashing station must be completely free of equipment and made easily accessible. Designated handwashing is only for washing hands. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple food items stocked on top of each inside the coolers (walk in, undercounter, display). - Rice scoop stored in lukewarm water. - Multiple food items stored uncovered inside the coolers and on shelving racks in the dry storage room. Corrective Action(s): - Do not double stack food items that are not covered. - Cover all food items with proper lids or plastic wraps. - Store rice scoops in ice water. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Significant pooling of water on floors in the main kitchen. The floors were also greasy. - Build up of food debris in the walk in cooler, inside all undercounter coolers, and upright coolers. - Significant clutter (ie boxes, equipment) in the room designated as "Office" in the back. - Dirt and grease in the following areas: - in the dry storage area - behind grills and steamers Corrective Action(s): Deep cleaning is required in the following areas: - floors - inside all coolers - declutter room designated as "Office" - dry storage area - main kitchen This will be checked during the next follow up inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Glasswasher not dispensing any sanitizer. - Leaky pipe at the three compartment prep sink. Corrective Action(s): - Fix the glasswasher and ensure it dispenses min 50ppm chlorine sanitizer. Run all cups and glasses through the low temperature dishwasher in the back of the kitchen. - Fix the leaky pipe and ensure there is no water pooling in the kitchen. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometers inside multiple coolers. Corrective Action(s): Provide working thermometers inside all refrigeration units. Do not solely rely on gauge reading on the equipment. Violation Score: 1

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

Comments

- All handwashing stations are supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 43.4C during the final rinse cycle. - Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine. - Dry storage area has adequate space and wire racks. - No signs of pest activity. A third party pest control company inspects on a monthly basis. - FOODSAFE certified staff on duty. Verified at the time of the inspection. - COVID safety plan on site. Verified at the time of the inspection. Temperature control: - All coolers at < or = 4C - All freezers at < or = -18C - Hot holding units > or = 60C Note: Immediately begin daily temperature log for all coolers and freezers. This will be verified during the next follow up inspection.