INSPECTION REPORT Health Protection SDHI-CKJU9W

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE October 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small portion of sprouts and larger portion of cooked noodles observed stored at room temperature during inspection. Staff placed the noodles into the cooler and ice was added to the sprouts container. Corrective Action(s): Store all potentially hazardous foods at or below 4'C to prevent potential bacterial growth and/or toxin production. Ensure sprouts are stored in an ice water bath at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Rice scoops observed stored in container with room temperature water. Staff replaced scoops and added ice water to the container. 2. Knives observed stored between the sandwich cooler and dishwasher in an unsanitary condition. Staff placed the knives into the dishwashing area during inspection. Corrective Action(s): Store all in-use utensils in ice water to prevent bacterial growth and/or toxin production and to prevent contamination of food. Ensure to clean and sanitize all dishes and utensils after each use and to store clean equipment in a sanitary manner to prevent potential contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station upon entry into kitchen observed obstructed by large containers. Faucet was observed with a hose attached used for the soup preparation. Corrective Action(s): Staff removed the hose from the faucet and moved the containers during time of inspection. Keep all designated hand washing stations unobstructed and accessible to ensure staff are washing their hands at an adequate frequency. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - No hot-holding on site - REMINDER: temperature logs are not maintained. Temperature log template was provided to operator during inspection - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 76'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATS sanitizer measured at 200 ppm QUATs concentration with test strip - 2-compartment sink available with drain plugs - Ice machine observed in sanitary condition with scoop placed outside - All food observed stored at least 6 inches off the floor - Invoices available for all ingredients - No signs of pests during time of inspection - FOODSAFE Level 1 trained staff available on site Please contact the health inspector if there are any changes to the menu, layout, floor plan, equipment and/or business operations. Contact the health inspector for any questions or concerns.