INSPECTION REPORT Health Protection KDEL-ABMSNF

PREMISES NAME Noodle Road		Tel: (604) 552-0600 Fax:
PREMISES ADDRESS 24 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE July 7, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sungdal Paek		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cut potentially ready to eat vegetables were being stored next to raw chicken. This can lead to cross contamination. Corrective Action(s): During this inspection, operator removed the vegetables and placed in a bowl to prevent any contamination from occuring. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Coolers, floors, hard to reach areas, dry food storage area requires thorough cleaning. Corrective Action(s): Ensure to clean all areas on regular basis. Update daily and weekly cleaning schedule for deep cleaning. Provide to EHO by next week. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # MTRG-979SFV of Apr-30-2013 Adequate handwashing stations not available for employees [s. 21(4)] (During time of inspection, soap and paper towels were not available at handwashing station)

Comments

Handwashing stations are equipped with liquid soap and paper towels. Coolers at 4c or below and equipped with thermometers. Freezers at -18c or below. hot holding at >60c. Daily Temperature logs are available. Dishwasher reached 75c at dish level for final rinse cycle. Note: EHO had to run dishwasher atleast 4 times to get this temperature. Ensure to check temperature of dishwasher on regular basis and run for at least 3-4 cycles before using for dishwashing. Foodsafe certified employee available at all times. Bleach water sanitizer at 200ppm concentration. Rags to be stored inside sanitizer bucket at all times and change sanitizer every 2-4 hours. The following requires your attention at this time: 1. see above noted violations 2. Dry food storage requires organization. 3. Back screen door requires weather/seal strip at bottom to prevent any pests from entering facility.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KDEL-ABMSNF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: olive oil - 0% soybean paste- 0% Sesame oil - 0%
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment