INSPECTION REPORT Health Protection SJEN-AUWVE5

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE January 11, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE January 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 121

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Ongoing infraction. The BBQ meats (ducks, pork) in the BBQ hot case internal temperature @ 27-38oC. Corrective Action(s): Discarded during inspection. Ordered to cease the BBQ service until: 1. the BBQ hot case is repaired to maintain over 60oC at all time 2. A Food Safety Plan for the BBQ meats to be revised and submitted to the health inspector. The full approval must be granted by the health inspector for resuming the BBQ service. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Excessive gunk layer was noted on the dough mixer. Corrective Action(s): Scrub the entire surface thoroughly, wash and sanitize. This equipment must be fully cleaned and sanitized each use. Clean today Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The low temp dishwasher was not able to sanitize dishes properly @ 50ppm Cl. Corrective Action(s): No daily chlorine check was performed by the restaurant. Closure order was issued. Re-wash and re-sanitize all glasses, cups, culteries, plates and utensils again in the facility (including the ones that were already cleaned) Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 handsinks in the kitchen were blocked off with a sanitzer bowl. Corrective Action(s): Ensure all handsinks are free of any object to facilitate handwashing practice. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ongoing infraction. The following areas require thorough and scheduled cleaning: 1. Dimsum prep table (walls, shelving unit, and behine the prep table) 2. Dry storage area 3. BBQ station (walls, and behind the wooden meat cutting table) Corrective Action(s): Wash and sanitize the above noted areas. Submit a weekly cleaning schedule for the kitchen, BBQ station, dishwashing area, dry storage room, walk in coolers, walk in freezers and etc. Must be submitted and reviewed by the health inspector. Today. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The low temp dishwasher was not able to sanitize dishes properly. 2. The BBQ meat case was not able to maintain temperature over 60oC Corrective Action(s): Repair the equipment above immediately. Violation Score: 15 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: The back storage rooms were not organized. Corrective Action(s): Remove the items that are not required for the operation and organize the rooms. Today. Violation Score: 1

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

Comments

Handsink fully equipped with liquid soap and paper towel Walk in cooler @ 4oC Walk in freezer @ -17oC Prep coolers @ 4oC or less Undercounter coolers @ 4oC or less Bleach water @ 100ppm Cl detected with wiping cloths in the sani bowls.