INSPECTION REPORT Health Protection SSZO-AWUTNS

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE March 14, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE 3 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 31

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods (ie. raw meat, cold side dishes, noodles, etc) are stored at room temperature with no time tracking. Food temperatures range from 4.4oC to 14.6oC. Corrective Action(s): As discussed with operator, foods storing at room temperature must be time tracked otherwise discarded. All foods noted at room temperature with no time tracking discarded: 4 trays of cold side dishes 2 containers of side dishes 2 bowls of cut green onions and preserved vegetables 8 containers of raw meat 2 containers of noodles 1 bucket of bean sprouts Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and debris noted on floor in dry storage room where chili oil is stored above Corrective Action(s): Clean above noted area Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard noted in kitchen as floor mats Corrective Action(s): All materials used must be durable, easily cleaned, and impervious to moisture. Remove cardboard and consider purchasing rubber mats, or clean floor more often Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 4oC 2-door cooler: 2.4oC Cooler in storage: 0.6oC Front coolers: 2oC and 1oC Freezers: -18oC or less Hot holding: all hotter than 60oC Temperatures are monitored and recorded Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 50ppm chlorine on plate Bleach sanitizer in buckets noted at 100ppm. Ensure staff don't mix soap in sanitizer at front end. Overall foods are stored in an organized manner

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AWUTNS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment