INSPECTION REPORT Health Protection 216313

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE March 28, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Noted 4 buckets of congee cooled in the walk-in cooler. --> Provide a smaller container to cool congee. --> The existing containers are too large in volume to achieve proper cooling. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Repair the BBQ hot case. Ensure the unit can hold food temperature @ 60 deg. C or above at all time --> Call the health inspector when the unit is repaired. --> Do not resume BBQ duck service until re-approved by the health inspector. Corrective Action(s):

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

Comments

*General: -The back storage room is 'not' a food prep area. Do not prepare any food in the back storage room. -Cover or remove the prep table in the dry storage room. -Do not place RTE food or raw vegetables under raw proteins in the walk-in cooler. *NOTE: 1) Roasted pork dish is removed. BBQ pork will be hot held in the warmer beside the BBQ hot case. 2) BBQ duck will be the only item stored in the hot case. Food safety plan was submitted during inspection 3) BBQ chicken will be reheated and served immediately as per order. Ensure reheating temperature reaches 74 deg. C or above. 4) The conditions for resuming BBQ service were explained during inspection. -a) Keep a dairy temperature log (with corrective actions) for the BBQ hot case, the BBQ duck and the BBQ pork every 1 hour. Put dairy logs in a binder. -b) Ensure the BBQ hot case reaches holding temperatures 60 deg. C or higher at all time. -c) Ensure the BBQ duck and BBQ pork internal temperature maintains 60 deg. C or higher during hot holding. -d) Do not leave any BBQ products out at room temperature unless being chopped and served. -e) The BBQ service will not be allowed if any of the conditions (a to d) are not followed. *Rescinded the correction order issued on March 21, 2019 regarding a sale of BBQ pork and BBQ chicken. BBQ pork and BBQ chicken service may be resumed. * "Do not sell BBQ duck" order remains in effect.