INSPECTION REPORT Health Protection ZDER-BD3SJC

PREMISES NAME Plum Garden Noodle House		Tel: (604) 299-9813 Fax:
PREMISES ADDRESS 8939-8951 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE June 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Beef soup noted in small buckets cooling at room temp on counter in back kitchen Corrective Action(s): Ensure all hot foods requiring cooling is rapidly cooled and not at room temp. Cool all hot foods in small portioned containers in cold water bath in 2 comp sink and stir regularly to allow hot air to escaped. Rapid cooler: >60 C to 20 C in 2 hours 20 C to < 4 C in 4 hours ------------------------------------- 6 hours total Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths noted on counter with 0 ppm chlorine. Sanitizer buckets noted with 200 ppm chlorine but undisturbed and clear (unused) 2. Sanitizer spray bottle at front has not label and is noted above 200 ppm chlorine. Corrective Action(s): 1.Ensure all wiping cloths are stored in 100 ppm - 200 ppm chlorine solution or have as much detectable on wiping cloths. This will ensure when the wiping cloths are used they are applying sanitizer to the surface being wiped. 2. Ensure all sanitizer and chemical containers are labelled with its contents to ensure the proper chemical is being used correctly and is not mistaken for something else. Label container "bleach water" or " sanitizer". Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Metal shelving unit with dry goods and other supplies right of cooking equipment is sticky to the touch. Clear hard plastic noted over wooden particle board over the wired shelving. Some wood appears to be warped from water damage. Corrective Action(s): -Ensure all shelves and surfaces in kitchen are clean, wipe down all shelving noted above. -Remove wood particle board as it absorbs moisture. -Plastic covers/liner on shelves is satisfactory as long as they are maintained in sanitary condition. Correction date: 2 weeks Violation Score: 3

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

Comments

Kitchen: - Meat fridge 4 C, glass fridge 3 C, prep line under compartment 4 C, freezer -14 C - Cooked rice hot held at 62 C - Dishwasher achieved 80 C at plate level - Handwashing station was fully equipped Front servery area: - Handwashing station was fully equipped - Cooked rice hot held at 72 C - Domestic fridge 3 C - Small domestic fridge 14 C (no PHFs stored in unit only sauces) - Hot holding units not in use during summer season -Sanitizer solution available with 200 ppm chlorine & unlabelled sanitizer bottle noted over 200 ppm chlorine. -No signs of pest activity noted -General sanitation satisfactory -Permit posted *pay permit fee to get 2019/2020 decal. Billing contact info provided to operator.