INSPECTION REPORT Health Protection SSZO-BKMUF9

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE January 8, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE January 17, 2020
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. 2 containers (kelp and cauliflower) noted on the floor at the bottom of the shelf in walk-in cooler. Also, canned goods stack up on the floor at the front noted. 2. Some scoops for dry goods containers found to have handle touching dry goods. Corrective Action(s): 1. Ensure all foods are stored at least 6 inches above ground 2. Ensure handles are facing up in containers Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several areas in facility noted requiring deep cleaning Corrective Action(s): Clean the following areas: -->floor under shelving units in storage room -->gap between big chest freezer and wall -->floor in walk-in cooler (under shelving units) -->bottom compartment of deep fryer -->area between cooking equipment Violation Score: 9

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

Comments

Health permit is posted Walk-in cooler: 3.8oC 2-door cooler: 3.0oC Single door cooler in storage: 1.0oC Small domestic cooler at front: 3.4oC 2-door undercounter cooler at front: 3.8oC Walk-in freezer: -16oC Chest freezer: -18oC Single door freezer at front: -14oC Rice at 63oC to 78oC Hot holding units: 64oC to 68oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 50ppm on plate Bleach sanitizer in spray bottle and buckets noted at 100ppm. Ensure sanitizer is changed when dirty. Staff is time tracking all perishable items that are stored at room temperature. Note: 2-door cooler in kitchen was at 6.6oC (air temperature) at time of visit. Food temperatures ranged from 3.8oC to 6.0oC. Temperature knob was set at 3, turned to 5 at time of visit. Temperature went down immediately to 3.0oC (air temperature) after 10 minutes. Temperature knob setting can be changed during busy times to accommodate for frequent opening and closing of cooler.