INSPECTION REPORT Health Protection JCHW-ABCTX2

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE June 28, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE June 30, 2016
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: High (≥30) Total Score = 89

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Hot food items are cooked and cooled in inserts 3 inches deep of a large bowl of rice 3 inches deep. Corrective Action(s): Hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be achieved by cooling items in shallow metal containers. Do not place hot foods into the cooler units - may be affecting the ability of the cooler units to function properly. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items in the upright glass door cooler were at 10C and the prep cooler was at 8C. Corrective Action(s): Foods must be stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. The following items were discarded: -1 bowl of fried wontons. -1 bowl of wonton noodles. -1 4L jug of soya milk. -Half a container of chicken and half a container of pork. -Pails of water and an unknown mixtures. -Remaining potentially hazardous foods which were still frozen or were prepared this afternoon (cut vegetables and cooked chicken) were relocated to the walk-in freezer of the remaining coolers (1 x 2 door prep cooler and 2 x single door prep coolers). Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water tap for the handwash station was not functioning. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods were found to be double stacked without covers between the containers and scoops were stored in dry ingredient containers. Corrective Action(s): Discontinue the practice of storing scoops in containers and double stacking food items without proper covers in order to prevent potential contamination of ingredients. Correction date: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required in the walk-in freezer, cooler units, and door seals. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests. Correction date: June 30, 2016 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Upright glass door cooler and single door prep cooler was at 10C and 8C respectively. 2) 3-compartment sink is leaking a significant amount of water. 3) Light bulb in the walk-in freezer is broken. Corrective Action(s): 1) Service cooler and ensure it is able to maintain 4C or less at all times. Cooler units are not to be used for the storage of potentially hazardous foods until it has been serviced and is capable of maintaining 4C or less at all times. Correction date: June 30, 2016 2) Service 3-compartment sink and repair leak Correction date: July 7, 2016 3) Replace the broken light bulb in the freezer to assist with cleaning. Correction date: June 30, 2016 Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical spray bottles were unlabelled in the facility. Facility uses both Lysol (ammonia) and chlorine. Corrective Action(s): Ensure all chemical spray bottles are properly labelled to prevent accidental mixing of misuse of chemicals. Correction date: Today Violation Score: 3

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

Comments

-Kitchen double door prep cooler was at 4C (inserts and bottom). -Both cooler units in the front area were at 4C. -Walk-in freezer was at -10C. -Upright freezer was at -12C. -Hot holding of rice and soup was greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails tested at 200ppm. -Staff demonstrated proper cleaning and sanitizing of the deli slicer - slicer was properly disassembled. Ensure staff unplug the unit to prevent any potential accidents. -Screen present on back door. -Washrooms clean and sanitary. -Please contact the inspector if you have any questions or concerns.