INSPECTION REPORT Health Protection ABRR-CFVTJE

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE June 29, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JCHW-ANYTJK of Jul-05-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Sprouts were stored in a container of water with minimal amounts of ice on the top. Sprouts were probed at 10C. 2) Items in the prep cooler were double stacked and stored on top of inserts. Items were probed at 10C. Correction: 1) Sprouts are considered potentially hazardous foods and must be stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Ice must constantly added to the solution and water must be emptied as needed. Amount of sprouts stored at room temperature was decreased, water was emptied, and ice was added to the container. 2) Items in the prep cooler must be stored in the inserts and items are not to be placed in double inserts (insulates the container). Items were moved to the bottom of the prep cooler at the time of inspection. Code 301 noted on Routine inspection # ABRR-CFLW3Q of Jun-21-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer was observed to have food debris under the blade and was not cleaned and sanitized after use Correction: Dismantle the meat slicer and clean and sanitize all parts with 100ppm chlorine sanitizer and air dry

Comments

- Follow up inspection conducted: - Handsink in back kitchen area is adequately stocked and faucet has been repaired - Sanitizer solution is available in front area and back area, concentration is 100ppm chlorine residual - Back kitchen area is now maintained in clean and sanitary conditions - Food storage is satisfactory