INSPECTION REPORT Health Protection DKAL-CUXRVH

PREMISES NAME Han Lin Noodle House		Tel: (604) 520-6661 Fax: (604) 520-6791
PREMISES ADDRESS 408 6th St New Westminster, BC V3L 3B2		INSPECTION DATE August 22, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kevin Lin		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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat hot holding unit was not maintaining 60 C. Meat in the tray on display had an internal temperature of 47C. Staff informed it was made 30 minutes ago. Corrective Action(s): The meat was relocated to the over for hot holding. Do not store potentially hazardous foods in the hot holding unit until it can maintain 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer available near the wok station. The solution in the sanitizer pail had no detectable chlorine. Corrective Action(s): Staff made a fresh bleach solution at the time of inspection. Ensure 100 ppm chlorine residual sanitizer is always available and in use during food prep to ensure the food counters stay free of contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler shelves, cooler and freezer seals, areas around the cookline equipment, and the area under sinks in the dishwashing area have build up of grease and debris. Corrective Action(s): Thoroughly clean the hard to reach areas and deep clean the coolers to maintain sanitation. Date to be corrected by: Sept 5, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers are maintaining 4C or below. Freezers are functional and maintaining -18C or below. Hot holding units for soups and broths were maintaining 60C or above. *see violation above for the chicken hot holding unit* Thermometers are available. Sanitation: Hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels. Dishwashing sinks are functional with plugs. Low temperature dishwasher is maintaining 50 ppm chlorine residual after the final rinse cycle. 100 ppm chlorine residual sanitizer is available in pails in most food preparation areas. *see violation above Ice machine is in satisfactory sanitary condition. Overall sanitation requires attention. *see violation above No pest activity noted at the time of inspection. Back door is kept closed. Side entrance door has a sweep. Staff have valid Food Safe level 1 training. Valid until January 2025