INSPECTION REPORT Health Protection KKIM-CTFUTF

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE July 5, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rachel Chan		NEXT INSPECTION DATE July 12, 2023
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: High (≥30) Total Score = 52

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Observed ambient temperature ranging from 8C to 10C for 3 door stand-up cooler storing chopped up veggies & meat. Corrective Action(s): - Inspection took place after rush hour and the ambient temperature could have been affected temporarily. Monitor the cooler temperature and ensure it is brought down to 4C or below within an hour. Transfer all potentially hazardous items to working cooler if this cooler is not capable of maintaining ambient temperature of 4C or below. This will be checked during the follow up inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Braised beef in hot holding unit (warmer) measured at 43C. Other food items in the same hot holding unit measured at 60C or above. Corrective Action(s): - Ensure to fully cook / reheat the food item to reach the internal temperature of 74C or above before transferring them to hot holding unit. Staff could not verify the time when the beef was cooked. Product discarded. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Meat slicer observed with food debris. - Ice machine observed with biofilm. Corrective Action(s): - Properly clean & sanitize the items mentioned above. For ice machine, ensure to turn the machine off, empty ice out before cleaning. Date to be corrected by: Today Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer in white bucket (inside kitchen) stripped out the test strip - this indicates that the concentration is too strong. Corrective Action(s): - Ensure to follow correct mixing ratio when making bleach sanitizer. 1 tablespoon of bleach to a gallon of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - No proper dispenser/ holder / stand available for paper towel at the front counter. Corrective Action(s): - Equip a dispenser/ holder/ stand for paper towels. Date to be corrected by: July 12, 2023 Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Numerous items are uncovered for storage inside walk-in cooler and walk-in freezer. - BBQ Chicken/Pecking duck products hanging randomly inside walk-in cooler; some in direct contact with containers holding other food items. Corrective Action(s): - Cover all food items. - Ensure to have a designated space in walk-in cooler for drying cooked poultry products. They should not be in a location prone to being contaminated from above or around nor they should be directly in contact with other containers or the shelving unit. Date to be corrected by: Today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Sticky food debris and stains observed on equipment surfaces, crevices. - Food debris observed on lower shelving units, on floors beneath equipment. - Dust build up observed on the ceiling panels around ceiling vents. - Dust build up and grease build up observed on ALL of the ventilation hood panels. - Staff washroom in unsanitary condition. - Dust build up observed on fan covers inside walk-in cooler and 3 door stand-up cooler. - Equipment storage room cluttered with boxes on floor. - Walk-in cooler and walk-in freezer overstocked. - Debris build up observed on the stainless steel compartments for dried tea leaves. - Unused equipment stored in the corner of the noodle bar kitchen. Corrective Action(s): - Deep cleaning of the facility required. - Clean all areas noted above. - Remove any unused equipment from the premises. - Re-organize storage in the storage room and walk-in cooler and freezer. All items must be 6 inches off the floor. - All floors will be checked during the follow up inspection. Date to be corrected by: July 12, 2023 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Glasswasher at the noodle bar is broken as per staff. Dishwasher in the main kitchen is being used for washing glasswares. Corrective Action(s): - This has been noted in the previous inspection report. Ensure to repair the glasswasher by the follow up inspection date - July 12, 2023. Violation Score: 3

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

Comments

- All handsinks are fully equipped (except the front counter handsink - note violation coded above) - Bleach sanitizer measured at 200ppm. - Low temperature dishwasher reached 43C at plate level. Final rinse water measured 100ppm chlorine. - All coolers (except 3 door stand-up cooler) at 4C or below. - Walk-in freezer at -13C. - No active signs of pest observed at the time of inspection. Regular pest control done by Ecolab. Report from yesterday suggests no rodent/cockroach activity. Ensure to dry up any areas with moisture build up to prevent flies. Clean floor drains regularly as per the report. *Noodle bar area - Freezer and ice machine have been removed because they were broken. Staff stated they will have new units installed. *All of the temperature logs are outdated. Restart logging the temperature for coolers.