INSPECTION REPORT Health Protection ECAO-AQ8SSB

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 August 14, 2017	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Janet Yu		NEXT INSPECTION DATE August 16, 2017
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 = 39

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large meat broth pot in 2-door display fridge at 59.8 deg C at time of inspection -as per operator it has been there for over 4 hours straight from the stove Corrective Action(s): Discard meat broth pot. You must cool down foods fast: STEP 1: 60 deg C to 20 deg C within 2 hours using ice baths / ice wands then, STEP 2: 20 deg C to 4 deg C within 4 hours -transfer to fridge Have your Food Safety Plan available for follow-up inspection for review here. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Meat broth at 12 deg C (internal temperature) in 1-door display counter fridge in back -food has been there since yesterday as per operator -No thermometer available in fridge -No Daily Temperature Logs maintained Corrective Action(s): Discard all perishables in this fridge: cut green onions, meat broth Have this fridge serviced Do not store foods here unless foods can be maintained at or below 4 deg C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available at time of inspection. Wiping towels left on counters between uses Corrective Action(s): You must make your sanitizer buckets first thing in the morning at >100ppm bleach residual (1/2 teaspoon bleach + 1 liter water) You must maintain the towels in the sanitizer buckets between uses to better prevent bacterial growth Operator is to obtain Chlorine Test Strips to monitor sanitizer solutions Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwash sink has no pumped soap available Stove area handwash sink blocked off with kitchen equipment: strainer and bowl Back handwash sink next to washer -paper towel dispenser not working Corrective Action(s): Designated handwash sinks are for that purpose ONLY Do not store dishware in handsinks. They must be adequately stocked and functionning with paper towels, pumped soap and hot/cold water Violation Score: 15

Non-Critical Hazards: Total Number: 5

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Foods in 2-door freezer being repaired showing temperatures of 2 to 6 deg C Corrective Action(s): Transfer all foods to another freezer capable of maintaining foods at or below -18 deg C Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bar fridges -bottom shelf is lined with newspaper Corrective Action(s): Discard newspaper -you must be cleaning and sanitizing your shelves as needed! Do not use any paper based liners for shelves Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -2-door upright freezer was being repaired by serviceman at time of inspection NOTE: repairman's equipment obstructing the washer and the back area -1-door counter display fridge too warm -food temperatures ranging between 11-14 deg C Corrective Action(s): Repair freezer Repair fridge Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -No Daily Temperature logs are being maintained for fridges and dishwasher -One shelf next to washer is too close to the ground -area underneath cannot be cleaned and disinfected Corrective Action(s): -Maintain Daily Temperature logs -templates provided -Minimum height for lowest level shelves is >15cm off the floor Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on duty is FOODSAFE Level 1 certified -about 5 workers- Corrective Action(s): At least one worker must be FOODSAFE Level 1 certified at all times Violation Score: 1

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

Comments

NOTE: as the repairman were blocking the dishwasher and access to utility sinks with their equipment in the back, the operator voluntarily closed the restaurant until they are completed (2pm) -operator is to clean and sanitize all surfaces in the back once the repairman have left the premises Temperature Controls: -2-door display 4 deg C (vegetable) -3-door bar cooler 3 deg C (dessert) -High temperature washer 77 deg C at plate level on first cycle General Sanitation okay -no signs of pests NOTE: operator should be monitoring for pests (ie mice, flies) with sticky tented traps and fly tape -mechanical type only -do not use poison Follow-up inspection on Wednesday for infractions cited