INSPECTION REPORT Health Protection DSOG-CQBUSB

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE March 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rachel Chan		NEXT INSPECTION DATE March 30, 2023
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 = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Frozen cheese stored at room temperature. Staff stated that it was being thawed. - Chopped vegetables (ie garlic, peppers, onions, etc) stored at room temperature in the cook line. Corrective Action(s): Store all perishable, potentially hazardous food items inside the cooler at < or = 4C. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water at handwashing stations at the servery, front bar, and POS area. Corrective Action(s): Provide hot water at the noted handwashing stations. Use the three handwashing stations in the kitchen in the meantime. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Bowl and strainer stored directly inside the main handwashing sink beside the wok station. - No hot water at the handwashing stations at the front servery, bar, and front POS area. - The handwashing station beside the walk in cooler was blocked by a large garbage bin. Corrective Action(s): - Remove all items from the handwashing sinks. Ensure that all handwashing stations have hot water supply to adequately wash hands. Do not block the handwashing stations and ensure there is easy access. Violation Score: 5

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted. Corrective Action(s): Post the permit with a valid decal. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: An open bag of rice stored uncovered in the dry storage room. Corrective Action(s): Store all open bags of foods inside a container with tight fitting lids. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: A bag of frozen cheese stored at room temperature. Staff stated that it was being thawed. Corrective Action(s): This is improper thawing. Thaw all frozen food inside the cooler at < or = 4C. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler at the bar (closest to the handwashing station) measured 15C. Corrective Action(s): Fix or replace the cooler. Ensure that the cooler is measured at < or = 4C. Do not store any potentially hazardous food items inside this cooler in the meantime. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside the upright cooler in the main kitchen. Corrective Action(s): Provide a working thermometer inside the noted cooler. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - All other handwashing stations (kitchen/dim sum) supplied with hot/cold running water, liquid hand soap, and single-use paper towels from dispenser. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 38.9C plate's level during the final rinse cycle. - Surface sanitizer available in white buckets throughout the kitchen at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - No signs of pest activity. Monthly pest control inspections conducted by a third party pest control company. Summary reports reviewed at the time of the inspection. Continue with monthly pest inspections. Temperature control: - Walk in cooler = 4C - Walk in freezer = -18C - All coolers < or = 4C - Hot holding warmers > 60C - Rice cookers > 60C - All refrigeration units supplied with working thermometers. Noodle Bar: - Undercounter reach-in cooler = 4C - Glasswasher not in use at the time of the inspection. Cups are brought to the back dishwasher in the main kitchen for warewashing. Front POS area: - Display cooler = 4C