INSPECTION REPORT Health Protection CQUY-CRYRJR

PREMISES NAME Fuji Noodle Restaurant		Tel: (604) 941-8777 Fax:
PREMISES ADDRESS 105 - 2228 McAllister Ave Port Coquitlam, BC V3C 2A5		INSPECTION DATE May 19, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Michael Zhou		NEXT INSPECTION DATE May 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 87

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Soil and food debris observed on "clean" dishes stored on shelves in the kitchen. 2) Raw meat juices/residue observed on the cutting board and knives in the kitchen (left since last night). *Unsanitary food-contact surfaces can contaminate foods and cause foodborne illnesses. Corrective Action(s): *All food-contact surfaces must be kept clean and free of contamination. *Food contact surfaces must be frequently cleaned and sanitized (with chlorine bleach solution) to prevent contamination of foods. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer detected in the low-temp dishwashing machine (0ppm chlorine residual). Corrective Action(s): Dishwasher was adjusted at time of inspection and is now providing >50ppm chlorine sanitizer during rinse cycle. *Check chlorine sanitizer in the dishwasher on a daily basis to ensure dishware is being adequately sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Various foods being held in open containers inside coolers and freezers 2) Container of raw meat observed being stored directly on floor of the walk-in cooler. Corrective Action(s): *Foods stored in coolers and freezers must be stored in closed containers to protect against contamination. *Ensure all foods are held at least 6" above the floor to protect against contamination. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1) Live cockroaches observed near the fish tank and behind hot water tank. 2) Mouse droppings found on shelving used to store "clean" dishware Corrective Action(s): *Contact a professional pest control company to perform a full assessment of the food premises. *Request pest control technician to provide a detailed report summarizing their observations and recommendations for eliminating the pest activity in the premises. *Comply with all recommendations from the pest control technician *Maintain weekly (at minimum) visits from the pest control technician until pest activity has been eliminated, then monthly monitoring visits afterwards. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Dirty dishware observed in buspans on floors and counters around the dishwashing area - Operator indicates that the dirty dishware has been left since closing time last night. 2) Open containers of food ingredients observed on shelves in the kitchen and food storage areas. 3) Food and oil residues/debris observed on floors, shelves, and counters throughout the kitchen. 4) Various holes/gaps observed in walls around perimeter of the food premises. 5) Rear doorway to the kitchen was open at time of inspection (screen door was not being used). *Food/oil residues and spills that aren't promptly cleaned/removed can serve as food sources for pests *Open containers of food and food ingredients can serve as food sources for pests. *Open doors and holes/gaps in perimeter walls of the premises can allow pests to gain entry into the premises. Corrective Action(s): 1) Discontinue practice of leaving dirty dishes overnight for cleanup at the beginning of next shift. All dirty dishes should be cleaned before staff leave at the end of their shift. Consider changing operating hours of the premises to provide sufficient time for employees to perform daily clean-up duties. 2) All food ingredients must be stored in closed, pest-resistant containers. 3) Thoroughly clean food spills and maintain a high-standard of sanitation in the premises at all times. 4) Fill/seal/close all gaps/holes in the premises to eliminate potential entry points for pests. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall sanitation of the food premises is poor. Various surfaces throughout the kitchen and food storage areas have accumulation of soil and food debris/residues. Corrective Action(s): *Sanitation standards need significant improvement. *Thoroughly clean all surfaces in the food premises. *Develop/update the cleaning plan for the premises to ensure all areas of are frequently cleaned and sanitized. *Ensure staff are provided sufficient cleaning equipment and chemicals to clean surfaces effectively. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Floor surface underneath the cooking line is heavily deteriorated. Tiles are broken and lifting from the underlying surface. 2) Shelving near the fish tanks and in the dry storage room are worn/degraded. Corrective Action(s): *Repaint/resurface the worn shelving to restore the surfaces to a state which is non-absorbent and easily-cleanable. *Schedule replacement/restoration of the tile flooring within 3 months. Violation Score: 9

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

Comments

-Routine inspection of food premises: -Closure order issued to operator -Food premises must remain closed (no food-service/takeout) until written authorization to re-open is issued by the public health officer.