INSPECTION REPORT Health Protection ECAO-ATRV2Z

PREMISES NAME Lao Shan Dong Homemade Noodle House		Tel: (604) 439-9588 Fax: (604) 433-8559
PREMISES ADDRESS 105 - 4887 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE December 5, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE December 07, 2017
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine cavity walls has mold/mildew. Corrective Action(s): Discard all ice -clean and sanitize cavity of ice machine. You should be cleaning your ice machine regularly to prevent this. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food workers are eating/drinking in the kitchen. Corrective Action(s): No eating/drinking allowed in the kitchen! Remove all drink cups from there. Only eat/drink in the dining or non-kitchen areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): -Workers are using newspapers to wipe up floor spills. -Bare paper towel rolls in use in kitchen Corrective Action(s): -Do not use any newspapers / cardboard other then their intended use. These materials are not to be used for cleaning. Use your mop only for cleaning spills placing the wet hazard sign for air drying only -any bare paper towel rolls in-use must be dispensed (otherwise ends will be contaminated) NOTE: spindle-type tabletop dispensers okay -remove rolls from use until you have dispensers Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Personal effects stored in dry storage area. Corrective Action(s): Employee personal effects to be only stored in the designated front drawer or at the hanging hooks outside of washroom Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -One dry storage shelf is raw wood -not a suitable material for storage of foods -Paper towel dispenser in back dispensing too slowly. Corrective Action(s): -Paint over surface with an oil-based paint. -Repair unit (or remove the black cover for access to the roll Violation Score: 3

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

Comments

Temperature Controls: -1-door display 3 deg C (vegetable) -2-door display 2 deg C (meat) -3-door undercounter 3 deg C (meat) Reviewed Cooling methods for solid and liquid-type foods -post signs provided as reminders -owner will get 1-2 cooling wands (ice wands) to facilitate the process Chemical Controls: -Bleach sanitizer spray and buckets >100ppm as per test strips (operator has strips for monitoring) Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -keep the sheets for your records to be checked during inspections. All staff FOODSAFE Level 1 certified General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests -Mop bucket is dumped in the toilet only -okay Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-ATRV2Z
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: 0.25 hour Specific comments:
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