INSPECTION REPORT Health Protection JCHW-AG6T2A

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE November 29, 2016	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 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: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken and ribs were cooling in an insert 4 inches deep. Food items were made within 2 hours and was probed at 36C. This is a continuing violation. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished by cooling foods on shallow pans. Food items were placed in single layers for cooling at the time of inspection. Continue repeated non-compliance with the Food Premises Regulation will result in the issuance of a violation ticket. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen soups were observed thawing at room temperature. Staff were observed quickly moving items into the freezer at the time of inspection. Soups were beginning to partially thaw on the top. This is a continuing deficiency. Corrective Action(s): Frozen foods must be thawed in a refrigerator at less than 4C, under cold running water, or as part of the cooking process (small amounts of food). Continued repeated non-compliance with the Food Premises Regulation will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Follow-up inspection to November 2, 2016. -Bleach sanitizer was tested at 200ppm at the time of inspection. -Did not observe employees using reusable towels for wiping hands at the time of inspection. -Did not observe food items double stacked directly on top of one another at the time of inspection. -General cleaning has been carried out in the facility. -Sanitizer pails were labelled at the time of inspection. Ensure chemical containers are relabelled as needed (when labels fall off or fade). -Please contact the inspector if you have any questions or concerns.