INSPECTION REPORT Health Protection JCHW-BHPTXT

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE November 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 4 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts stored at ambient temperature were at 12C. Corrective Action(s): Sprouts are considered potentially hazardous foods and must be stored at or below 4C or at or above 60C to prevent the growth of pathogens. Potentially hazardous foods can be stored between 4C to 60C for a maximum of 2 hours if a time tracking method is used to control for pathogen growth. Time must be marked on a piece of paper when the sprouts are taken out of the refrigerator. After 2 hours, the sprouts must be used up or discarded. Ice was placed in the container of sprouts at the time of inspection. 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 (CORRECTED DURING INSPECTION): Bottom compartment of the single door prep cooler was at 6C. The fan area was blocked by bags and a box. Corrective Action(s): Ensure fan areas are not covered to allow for air to properly circulate. Fan was uncovered at the time of inspection. Violation Score: 3

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

Comments

-Walk-in freezer was at -13C -2 door prep cooler was at 4C (top and bottom). -Upright cooler (kitchen) was at 4C. -Front service area under counter coolers were at 4C. -Both upright coolers in the customer area were at 4C. -Upright freezer was at -17C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C and spring rolls were greater than 71C. -Hot potentially hazardous foods were rapidly cooling in single layers in the walk-in freezer. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottles labelled and tested at 200ppm. -Deli slicer was disassembled for cleaning and sanitizing at the time of inspection. -Ice machine clean and sanitary. -Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until July 4, 2023.. -Please contact the inspector if you have any questions or concerns.