INSPECTION REPORT Health Protection JCHW-BPBRKT

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE May 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives were stored between two prep coolers. Corrective Action(s): Ensure all equipment is stored in a sanitary manner and to prevent potential cross contamination. The space between the coolers cannot be cleaned and sanitized on a regular basis. Knives were washed and sanitized and relocated at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual mandolin was found to have dried food debris behind the blade. Corrective Action(s): Ensure all equipment is properly disassembled and cleaned and sanitized after each use or at the end of each night. Violation Score: 5

Non-Critical Hazards: Total Number: 1

310 - Single use containers & utensils are used more than once [s. 20] Observation: Plastic ring pop containers were being used to store foods. Corrective Action(s): Ring pop containers are not intended for multiple use. Foods must be stored in food grade containers which can be washed and sanitized. Violation Score: 3

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

Comments

-Walk-in freezer was at -17C. -Both kitchen prep coolers were at 4C (top and bottom). -Kitchen upright cooler was at 3C. -Customer area upright coolers were at 3C and 4C. -Service area prep cooler was at 4C (top and bottom). -Service area under counter cooler was at 3C. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -No potentially hazardous foods cooling at the time of inspection. -High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer was at 200ppm. -Ice machine not in use at the time of inspection. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. raw meats stored separately from 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 supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator FOODSAFE Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic.