INSPECTION REPORT Health Protection ECAO-BCUSM3

PREMISES NAME Lao Shan Dong Homemade Noodle House		Tel: (604) 439-9588 Fax: (604) 433-8559
PREMISES ADDRESS 105 - 4887 Kingsway Burnaby, BC V5H 4T6		INSPECTION DATE June 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noodles with water stored at room temperature Corrective Action(s): Do not leave at room temperature -inundate with ice or store in the fridge once you add water to noodles Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Hot broth soup base: 70deg C inside 2-door display kitchen fridge -Bowls/cups in use for bulk foods -Bulk food buckets placed directly under water pipes next to the grease interceptor Corrective Action(s): -Do not place hot foods in fridges it will warm up the entire fridge -must be under 20 deg C before placement in the fridge -Use only scoopers/ladels lodged in the bulk food handle-up to lessen hand contact with the foods -Do not place foods on the ground or under pipes/sinks -pipes have a tendency to leak non-potable water Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Operator is not monitoring for pests Corrective Action(s): Monitor for pests with mechanical traps: sticky traps, live traps, snap traps for rodents and flies. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Baked on grease buildup under mini-display fridge next to washer Corrective Action(s): Remove clean and disinfect these hard-to-reach areas Violation Score: 3

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

Comments

Temperature Controls: -2-door kitchen display 4 deg C -Bar undercounter 3 deg C -Mini-display 4 deg C -Beef stew 64 deg C -High temperature washer final rinse 71.0 deg C at plate level (>82 deg C / >180 deg F at thermostat) Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Keep the rinsed wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation pass -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access