INSPECTION REPORT Health Protection ECAO-AEWUXP

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE October 20, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE October 25, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink next to stove is blocked off with vegetables being rinsed with water Corrective Action(s): Designated handsinks must be always clear for handwashing ONLY Use your utility sinks for food duties Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Foods being stored under sinks: -under sinks next to back door -under handsink next to stove 2. High volume perishables out during "rush periods": lunch hour and dinner hour observed still out at 330pm: cooked noodles and vegetables Corrective Action(s): 1. Discard these foods immediately DO NOT STORE FOODS UNDER SINK -they are subject to contamination in these areas 2. Discard these foods immediately -after the "rush period" you must either discard foods (if over >2 hours at room temperature) or place back into the refrigerator Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back screen door observed open -no active shipping of goods was occurring at the time Corrective Action(s): Maintain this back screen door shut tight to better prevent entry of rodents/flies Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas need minor cleaning: -floor and wall area around hot water tank -wall area above dishwasher -floor area of walk-in cooler is greasy Corrective Action(s): Clean and disinfect these areas regularly to prevent buildup of contamination Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Again daily log sheets for fridges in bar area not being maintained -last date shown on one fridge was back in August Corrective Action(s): You must be DAILY LOGGING all fridge temperatures to better ensure proper temperatures are maintained Further future infractions will require increased enforcement Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Cook has a band-aid on his hand with no disposable glove Corrective Action(s): Any food workers with band-aid(s) on hands must be covered with a disposable glove Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -Walk-in cooler 3 deg C (meat) -2-door display cooler 3 deg C (meat) -1-door display cooler 2 deg C (vegetable) -1-door mini-bar fridge 3 deg C (tapioca) -2-door undercounter bar fridge 4 deg C (sauce) Hot held foods must maintain foods at or above 60 deg C: -steamed rice 71 deg C Chemical Controls: Low temperature chlorine sanitizing washer residual must be >50ppm as per test strips: -checked and verified Bleach sanitizer buckets must be maintained >100ppm as per test strips: -checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes Daily tracking sheets maintained for kitchen fridges, hot holder and mechanical washer -yes General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath: Note: approximately 95% of goods in dry storage, Walk-in cooler are off the floor stored on shelves or on speed racks -your goal is to keep ALL goods off the floor -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes in every 3 months Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Main operator to review Food Safety Plan with regards to citations and will be emailed Any questions regarding these health reports contact me: 604-918-7522 Follow-up inspection next Tuesday for infractions cited

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AEWUXP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment