INSPECTION REPORT Health Protection DSEA-C53UVR

PREMISES NAME North Noodle House		Tel: (604) 544-6611 Fax:
PREMISES ADDRESS 356 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE July 19, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raymond Chen		NEXT INSPECTION DATE July 26, 2021
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm chlorine at the time of inspection. Operator mixes powdered detergent with bleach water. Corrective Action(s): do not mix detergent/soap with bleach water. Reviewed how to make proper sanitizer solution with operator. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): handsink at hot station blocked with a plastic jug. Corrective Action(s): ensure that handsink is always kept open. equipment should not be left in the handsink Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in hard to reach areas around the wok and hot station. also required underneath the prep cooler Corrective Action(s): conduct a deep clean more often. Pull back equipment and clean behind them. Change sauces to new/clean containers more often Violation Score: 9

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Upright cooler (3C) prep cooler (3C), undercounter cooler (4C) and glassdoor cooler (3C) measured < 4 degrees C =Upright freezer measured -18 degrees C =Soup hot holding (83C) and (78C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 70.9 C at the dish surface (minimum 71 C required for proper sanitizing) =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection. =Ice machine and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified (SLZ Mar 2024) =Permit posted in a conspicuous location