INSPECTION REPORT Health Protection SJEN-B4QNL6

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE September 18, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE September 21, 2018
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: High (≥30) Total Score = 65

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a pot of chicken feet leftout at room temperature. The temperature of the chicken feet pot was @ 20oC. The pot was leftout at room temperature overnight. Corrective Action(s): Discarded during inspection. Follow the proper cooling procedure. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted the meat slicer was not cleaned properly. Dried food debris were on the blade and stuck in the blade guard. The unit was left uncleaned overnight. Corrective Action(s): Directed to take all removable parts out and wash in the dishwasher. Use bleach water with wiping cloth to clean the surface of the unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach water was prepared onsite during inspection. Corrective Action(s): Bleach water must be prepared at all time during operation hours to sanitize food contact surfaces and wiping cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No liquid soap was available at 2 handsinks in the kitchen 2. One of the handsinks by the main cook line: the hot water valve was turned off and the soap dispenser was broken. Corrective Action(s): Ensure all handsinks are fully equipped with liquid soap and paper towel Replace the broken soap dispenser. Given 3 day to replace the broken soap dispenser. Meanwhile, use the pump type liquid soap. Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Noted a large number of flies in the following areas: Dry food storage room Utility room in the back alley Corrective Action(s): Remove all flies from the area. Enhance cleaning of wall, floor and equipment. Correct today. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: 1. Dry food storage. Sauce spills 2. Under the metal shelve where the chicken feets were kept 3. Back storage room Corrective Action(s): Clean up dirts and spills. Remove clutters. Today. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Back storage room was not organized. Corrective Action(s): Remove not in use items from the room and move away from the facility. Given 3 days. Violation Score: 3

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

Comments

Dishwasher @ 50ppm Cl detected on plate level Hot holding @ 60oC or above No BBQ meat was served. Confirmed the peking duck style is served during dinner (deep fry and serve as per order) A correction order was issued on Code 401, 302, and 203. A failure to comply with the order in the future will result in the issuance of violation ticket(s), a closure order, and/or other legal action as may be appropriate to enforce the order. Please comply with the following: 1. Have all food handlers (dimsum and main kitchen) certified with Food Safe Level 1. Provide the course registration date. Provide the course completion letter of each staff to the health inspector. 2. Provide a cleaning procedure for the meat slicer to the health inspector. Also post the cleaning procedure on the wall behind the meat slicer for reference. 3. Provide a cooling procedure for the large/high volume food items to the health inspector. 4. Attend a compliance meeting at the Burnaby Health Protection Department.