INSPECTION REPORT Health Protection ECAO-B9C2BE

PREMISES NAME Lao Shan Dong Homemade Noodle House		Tel: (604) 439-9588 Fax: (604) 433-8559
PREMISES ADDRESS 105 - 4887 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE February 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Yu		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot held Meat Sauce at 45 deg C internal temperature -operator indicates the Meat Sauce is reheated at the cook setting (rice type cooker) every 2 hours and that this batch has already been reheated twice Corrective Action(s): Discard the Meat Sauce. Perishable foods may only be reheated (re-cooked) ONCE. Have all cooks review your Food Safety Plan on reheating of perishable foods. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Rice (type) Cooker used for cooking and hot holding the Meat Sauce appears that the Hot Hold setting is not working properly (light does not illuminate) and internal temperature was 45 deg C -as the operator exclaims the Meat Sauce is being re-heated (re-cooked) every 2 hours Corrective Action(s): Repair / Replace (recommended) the unit Violation Score: 3

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

Comments

Temperature Controls: -1-door display 4 deg C -2-door display 3 deg C -3-door undercounter 4 deg C High temp washer 78.8 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine concentration Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation pass -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests NOTE: keep a copy of all workers who possess a FOODSAFE Level 1 certification to facilitate confirmation Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access