INSPECTION REPORT Health Protection JKWK-CQYTFN

PREMISES NAME Noodle Road		Tel: (604) 552-0600 Fax:
PREMISES ADDRESS 24 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE April 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sungdal Paek		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available at front of the house or food processing area. Only one large bucket of chlorine sanitizer available in the back at dish pit. Food grade sanitizer must be available at working stations. Corrective Action(s): Ensure all working stations have food grade sanitizer available. For bleach/chlorine solution it is 100 to 200 ppm chlorine. Ensure to label bottles and buckets too. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen Spicy soup being thawed at room temperature during the lunch rush. The soup was at -16C and still frozen. Corrective Action(s): Ensure to thaw items out in the fridge at 4C or below or cook the contents right away. Do not store food at room temperature for more than 2 hours or it will need to be discarded. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food debris observed in corner of the shelves where plates are stored. Cleaning of these areas required. Corrective Action(s): Cleaning and sanitize these areas and any other storage areas as needed. Ensure to wash and sanitize the plastic liners as well or replace them with clean new ones. Correction required in one week. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Food in general protected from contamination. Food protected from contamination. Sushi rice is mixed with vinegar as per food safety plan. Washrooms are sanitary with fully stocked hand sinks. Equipment in good working order. Temperature holding is adequate and in use with accurate thermometers. 3-compartment sink in use. Bleach sanitizer in use at 200 ppm chlorine solution in kitchen. Dishwasher final rinse at 72.8 C at the plate. Valid Permit posted in conspicuous location. Holding units: Coolers and service coolers at 4C and below. Top sushi display cooler at 3.6C. Freezers at -18C and below. Hot holding units at 60C to 72C (rice and miso soup). Fraser Health sanitizer dilution chart provided to operator than reviewed. Operator FoodSafe level 1 valid until March 2024.