INSPECTION REPORT Health Protection DSEA-AV9QU8

PREMISES NAME Plum Garden Noodle House		Tel: (604) 299-9813 Fax:
PREMISES ADDRESS 8939-8951 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE January 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 16

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): large bowl of partially cooked chicken found cooling in kitchen next to deep fry station. Product's internal temperature measured 52 degrees C Corrective Action(s): Do not cool potentially hazardous foods in large bowls. Operator transferred the chicken to lay flat in trays. Food must be cooled rapidly in small containers or laid flat to increase surface area. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 bucket of raw bean sprouts held next to hot line. products placed there <2 hours prior Corrective Action(s): Ensure that raw bean sprouts are kept <4 degrees C at all times. Operator will keep bucket filled with ice water. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: cooked bean sprouts held at front steam table measured 51.9 degrees C internally. Products made <2 hours prior Corrective Action(s): Reheated. Ensure that cooked bean sprouts are held >60 degrees C Future infractions may result in the issuance of tickets and/or closure orders. Correction order issued to keep hot potentially hazardous foods >60 degrees C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: left compartment of pot sinks filled with thawing fish filets in warm water approximately 22 degrees C Corrective Action(s): Thawing is only permitted in the following three methods; -under cold water -in a microwave -in a refrigerator at <4 degrees C Violation Score: 1

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 double cooler (1C), sliding door cooler (4C), bar cooler (4C), upright white cooler (1C), and drink cooler (1C) measured < 4 degrees C =Upright double freezer measured -20 degrees C =Rice hot holding (80C), BOH pork hot holding (94C), soup hot holding (87C), and steam table chicken hot holding (64C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine, though one back of house bleach sanitizer spray measured 0 ppm chlorine and had a broken spray. Replaced at the time of inspection. =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection, though some cleaning required in cooler units. =General food storage practices good 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 =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location Correction order issued for improper hot holding of potentially hazardous foods. Similar future infractions may result in the issuance of tickets and/or closure orders.