Fraser Health Authority



INSPECTION REPORT
Health Protection
SJEN-AUXP29
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 12, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Stanley Ip		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Order Rescinded
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 206 noted on Routine inspection # SJEN-AUWVE5 of Jan-11-2018
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (Ongoing infraction. The BBQ meats (ducks, pork) in the BBQ hot case internal temperature @ 27-38oC. )

Code 301 noted on Routine inspection # SJEN-AUWVE5 of Jan-11-2018
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Excessive gunk layer was noted on the dough mixer. )

Code 302 noted on Routine inspection # SJEN-AUWVE5 of Jan-11-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (The low temp dishwasher was not able to sanitize dishes properly @ 50ppm Cl. )
Comments

Cleanliness of the facility was improved.
The BBQ hot case not in operation. Further operation plan to be submitted and must be approved by the health inspector prior to resume the service.
The BBQ hot case not repaired yet. Provide a receipt once repaired.
The doughmixer was cleaned
The dishwasher (low temp) @ 50ppm Cl detected. The log sheet was available.
The dry storage room was organized
All dishes including cutlery, plates, cups, glasses and utensils were re-sanitized through the dishwasher.


Note:
1. Keep a log sheet for all coolers, freezers and hot holding units. This is to ensure the proper temperature is maintained at each unit. Check and sign at least twice a day.
2. Keep a log sheet for dishwasher. Check and sign at least once a day.
3. Provide a weekly cleaning schedule to the health inspector via email.

The closure order was rescinded during the inspection.