INSPECTION REPORT Health Protection LQUN-ANXT9U

PREMISES NAME Takano Noodle Cafe		Tel: (778) 216-0241 Fax:
PREMISES ADDRESS 103 - 3242 Westwood St Port Coquitlam, BC V3C 3L8		INSPECTION DATE July 4, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Shin		NEXT INSPECTION DATE 12 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard and newspaper covering equipment and shelves. These items are not food grade or washable and therefore will attract pests. Corrective Action(s): If you choose to continue to use these materials, they must be thrown away every night and new ones used in the morning. During the inspection, the owner agreed to discard the materials at the end of each night and use new ones in the morning. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The cement floor is raw as the sealant or paint has worn away over time. The floor will absorb food and grease, and is not cleanable. Corrective Action(s): Reseal/repaint the cement floor with a light-colour so it is smooth, durable, impervious to water, and cleanable. **Correction date: Jan. 1/18** Violation Score: 1

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; freezer was -21C; hot holding units above 60C; thermometers present. - High temperature dishwasher had a rinse cycle of 79C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Quats ammonia disinfectant spray used, was 200ppm. Owner is thinking of using bleach as a sanitizer. Place 1 tablespoon of bleach in spray bottle and fill with warm water. Ensure to make a new solution up every morning. - FoodSafe certified staff present. - Foods stored properly. Foods stored in food grade containers; covered; in groups to prevent cross contamination; and 6" off the floor. - Food handling practices done correctly. Hands washed frequently and utensils used to handle food. - General sanitation level is good. No signs of pests. - No expired foods in use. FIFO rules being followed. - Homemade miso paste is being made on-site. The process entails importing soy paste from Japan, then adding Saki,Murin, and some veggies. The owner allows it to ferment at room temperature for 3-4 months. Then it is stored in the cooler until used. Unsure if this practice is safe, more research is needed and owner may be required to have product tested by an accredited laboratory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-ANXT9U
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: 0.17 hour Specific comments: All in order.
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