INSPECTION REPORT Health Protection DSOG-CG4U3P

PREMISES NAME Neptune Wonton Noodle		Tel: (778) 379-0639 Fax: (604) 821-0678
PREMISES ADDRESS 4405 Central Blvd Burnaby, BC V5H 4M3		INSPECTION DATE July 7, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Stanley Ip		NEXT INSPECTION DATE July 14, 2022
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 = 66

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature abused foods stored in improperly working undercounter cooler in the main kitchen: - raw eggs stored inside plastic bin at 16C - cheese at 16C - chopped vegetables at 15C - rice noodles Corrective Action(s): Discard all the food items noted above. Do not store any cold potentially hazardous food items inside the improperly working cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature abused hot foods stored inside the improperly working warmer: - Two large pieces of cooked pork at 29C - Approx. 12-16 egg tarts at 25C Corrective Action(s): Discard the food items noted above. Do not store any hot potentially hazardous food items inside the improperly working warmer. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer at the dim sum station. Corrective Action(s): Staff prepared sanitizer at 100ppm chlorine bleach concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No paper towels inside the dispenser at the back handwashing station (adjacent to the walk in cooler). - Plastic basket inside the sink at the handwashing station (same location as above). - Tong and tea cup lids inside the sink at the front handwashing station (serving station). Corrective Action(s): - Provide paper towels inside all dispensers to adequately dry hands after washing - Do not store any cooking equipment, utensils, or cups inside the sinks designated as handwashing stations. Violation Score: 15

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Daily temperature log is not kept up to date for all coolers/freezers. Corrective Action(s): Keep up to date with temperature log for all coolers. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Significant pooling of water throughout the floors in the main kitchen, especially near the back. - Too much clutter inside the back storage room and dry food storage area. - Grease and dirt build up behind the shelves in the dry food storage area. - Grease and food build up inside undercounter coolers. - Significant accumulation of dirt in the ceiling tiles above the cooking line and dishwasher. Corrective Action(s): Clean the areas noted above. Implement a deep cleaning schedule, especially in hard to reach areas (ie behind equipment, shelves, underneath sinks). All food items must be stored off the floor. Keep the floors as dry as possible. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): - Improperly working undercounter single door cooler in the main kitchen at 15C. - Improperly working warmer cabinet at 30C. - Improperly working undercounter two door cooler in the dim sum station at 8C. - Broken glasswasher. Corrective Action(s): Fix or replace the noted equipment above. All coolers must be measured at < or = 4C. All hot warmers must be measured at > or = 60C. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing or broken thermometers inside multiple coolers (ie undercounter single door cooler in the main kitchen, behind steamers, undercounter two door cooler in the dim sum station.) Corrective Action(s): Provide working thermometers inside all coolers/freezers. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section above. - All other handwashing stations (kitchen/dim sum/noodle bar/serving station) supplied with hot/cold running water, soap, paper towels. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration. Obtain appropriate chlorine test strips to monitor sanitizer concentration daily. - Dry storage area has adequate space and wire racks. - FOODSAFE trained on duty. Verified at the time of the inspection. Temperature control: Kitchen: - Walk in cooler: 3C - Walk in freezer: -7C. Check this freezer. - All other coolers at < or = 0-4C. - One rice warmer = 60C - Thermometers available in all other refrigeration units. - Daily temperature log available. Not kept up to date (last logged on June 6, 2022). Ensure that daily temperature log is kept up to date. This will be verified during the next follow up inspection. Dimsum: - Undercounter cooler: 3C - Upright cooler: Noodle Bar: - Two undercounter reach in coolers: 4C Front POS area: - Display cooler: 3C *Report not signed due to COVID-19. Report printed and reviewed with staff on-site.