INSPECTION REPORT Health Protection JCHW-BTHSC6

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE September 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts were stored at 15C. Ice in a bag used to keep sprouts cold was all melted. Operator stated the sprouts have been out for approximately 1 hours. Corrective Action(s): Sprouts are considered potentially hazardous foods and must be stored at or below 4C. Sprouts must either be kept at 4C using ice, storing the sprouts in a cooler at 4C or less, or a time tracking system is required (after 2 hours, sprouts must be discarded or used up). Ice was placed in the container of sprouts at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer and mandolin were found to have food debris from previous use. Corrective Action(s): All equipment must be disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Equipment was washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front area handwash station did not have single use paper towels. Corrective Action(s): Handwashing stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Numerous food items were covered or stored in used grocery bags. Corrective Action(s): Grocery bags are intended for single use and cannot be reused. Grocery bags were discarded at the time of inspection. Violation Score: 3

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

Comments

-Kitchen prep coolers were both at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Walk-in freezer was at -14C. -Kitchen upright freezer was at -15C. -Service area under counter coolers were both at 4C. -Upright coolers in customer area were at 4C. -Hot holding was greater than 60C. -Beef was reheated to greater than 71C on the grill. -Cooked potentially hazardous foods are cooled rapidly in the walk-in freezer. Chicken cooked this morning was at 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Kitchen handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail labelled and tested at 200ppm. Service area bleach diluted to 200ppm at the time of inspection. -Foods stored off the ground and raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Facility has reopened for dine-in service. -COVID-19 safety plan posted at the front entrance. -Hand sanitizer available for public at the front entrance. -Contact information retained for dine-in patrons. Ensure customers records both first AND last name in addition to a phone number or email address. Contact information to be retained for 30 days. -Dine-in customer is staggered to allow for physical distancing of 2m - distance is measured from the back of the chairs. Seating of 4 at each table (maximum 6). -Facility has listed the number of tables allowed in the facility. Order requires the number of patrons be listed in the COVID-19 safety plan.