INSPECTION REPORT Health Protection SJEN-B9AR9R

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE February 11, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 73

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 buckets of congee were leftout at room temperature. 2. Noted BBQ ducks and porks leftout at room temperature. Temeperature was @ 35oC. Corrective Action(s): 1. The congees were being cooled at room temperature. This is not a proper cooling procedure. Ensure to cool congee in the walk in cooler in a shallow container. 2. BBQ meats were delivered 1 hour prior to the inspection. Ensure the BBQ meats go into cooler immediately once delivered. Meats and congees were moved to a walk in cooler. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The meat slicer was not cleaned properly aftet use. Noted dried food debris on the back of the blade and inside the blade guard. Corrective Action(s): Ensure all removable parts to be taken off when cleaning. Follow the cleaning instruction on the wall. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not functioning properly to sanitize dishes. Corrective Action(s): Failed to check the sanitizer level daily. A techinician was called during inspection. Fill up the 2 compartment sink with the bleach water @ 100ppm to sanitize the dishes for 2 minutes until the machine is repaired. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted raw/cooked meat stored above the raw vegetables in the walk in cooler. Corrective Action(s): Ensure the raw vegetables are placed above the meats to prevent contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher was not able to sanitize dishes @ 50ppm Cl. Corrective Action(s): The hose was clogged and not able to draw the sanitizer from the bucket. Repair the unit immediately. Dishwasher technician was called during inspection. Violation Score: 15

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

Comments

Handsinks fully equipped with liquid soap and paper towel Walk in cooler @ 4oC Stand up coolers @ 4oC or less Undercounter coolers @ 4oC or less Hot holding inserts @ 60oC or above General cleaning had improved Dry storage in sanitary condition No signs of pest activity detected Technician came and repaired the unit during inspection. Requested for a compliance meeting. Ensure the owner and the general manager of the facility attend the meeting to review the requirements and further enforcement actions. Left a business card.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-B9AR9R
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: 0.2 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