INSPECTION REPORT Health Protection MDIL-BCDSUL

PREMISES NAME Noodle Road		Tel: (604) 552-0600 Fax:
PREMISES ADDRESS 24 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE May 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sungdal Paek		NEXT INSPECTION DATE May 28, 2019
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In the corner of sushi bar, a few thin cutting boards were being stored in between cabinets where it is extremely difficult to clean. When asked, operator stated that these cutting boards are used when fish and sushi rolls are prepared on the existing cutting boards. Corrective Action(s): Required operator to remove all cutting boards from the current location, clean and sanitize through dishwahser. Have them stored in a clean and sanitized area where it is easy to clean and maintain. Once different food products are used on the main (big) cutting board, all boards must be cleaned and sanitized immediately after use. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: - open bulk food bags found in the dry storage area - personal items stored above prep area - plastic food product containers are reused Corrective Action(s): Transfer all open bulk foods into food grade containers with tight fitting lids to prevent pest entry. - All personal items must be stored from food product storage and preparation area - plastic food container should be thrown out when the containers are empty. Purchase proper reusable containers. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed meats thawing at room temperature. Corrective Action(s): ensure all potentially hazardous foods are thawed in an acceptable manner such as cold water, in coolers or during cooking process. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Chest freezer ambient air temperature at -10 degree Celsius Corrective Action(s): Defrost the freezer and ensure freezer maintains food temperature at or below -18 degree Celsius Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed cardboard boxes being used to line shelves to soak up moisture/grease. Cardboard boxes are not of suitable material for shelves as they absorb moisture and thus able to harbour pathogens Corrective Action(s): Required operator to remove all cardboard boxes and have the shelves cleaned and sanitized Date to be corrected by: May 28th 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler shelves require cleaning and painting Corrective Action(s): Clean and paint the shelves. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Observed opened tin cans continously being used to store foods. Once opened, all food contents must be transferred to a clean, sanitized re-usable food grade containers for storage and further used Corrective Action(s): Required operator to transfer all food products to a clean, sanitized re-usable food grade containers and discard tin cans immediately. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Some items that are not required for the operation of the food premises is stored on the premises. Corrective Action(s): Remove all items not needed for the operation of the food premises. Violation Score: 1

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

Comments

Routine Inspection - hand wash stations stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - freezer ambient air temperature below -18 degree Celsius - hot holding temperature above 60 degree Celsius - dishwasher final rinse temperature above 72 degree Celsius at the dish surface. Reminder: Temperatures of coolers, freezers, hot holding units and dishwasher rinse cycle should be checked and recorded. - 100 ppm Cl solution available for wiping cloths - food safe level 1 trained staff available - pest control in place