INSPECTION REPORT Health Protection DSEA-CFTQJ3

PREMISES NAME North Noodle House		Tel: (604) 544-6611 Fax:
PREMISES ADDRESS 356 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE June 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Raymond Chen		NEXT INSPECTION DATE 6 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 = 15

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Stuck on food debris build up noted on dumpling frying pan. Observed staff wash food containers by hand and re-use without sanitizing Corrective Action(s): Ensure that all food equipment is cleaned and sanitized frequently using the high temperature dishwasher. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection Corrective Action(s): re-made. Ensure that surface sanitizer solution is made fresh daily and wiping towels are stored in it when not in use. Chlorine bleach solution measured 100 ppm chlorine when made Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: handsink at hot station blocked with a plastic jug Corrective Action(s): ensure that the handsink is always kept open. equipment should not be left in the handsink Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 (4C) prep cooler (3C), undercounter cooler (3C) and glassdoor cooler (4C) measured < 4C =Upright freezer measured -10 C =Soup hot holding (65C) and (70C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.6 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