INSPECTION REPORT Health Protection DSEA-CMSV7A

PREMISES NAME North Noodle House		Tel: (604) 544-6611 Fax:
PREMISES ADDRESS 356 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE January 5, 2023	TIME SPENT 1 hour
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Master stock pot for beef brisket stored in the double door cooler without a lid. Pot is stored on the bottom of the cooler Corrective Action(s): Ensure that the pot is kept covered with a lid. All food products must be protected from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas; -above the cook line (heavy dust build up noted on the ventilation equipment exterior) -under the cook line handsink (grease build up on walls and sides of equipment) -within the upright double door cooler (grease and food build up noted around the master stock pot) Corrective Action(s): Clean the above noted areas on a more frequent basis. Violation Score: 3

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 (2C) prep cooler (4C), undercounter cooler (0C) and glassdoor cooler (0C) measured < 4C =Upright freezer measured -21 C =Soup hot holding (78C) and (89C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 74.1 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