INSPECTION REPORT Health Protection SSZO-AYTV34

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE May 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE May 17, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 containers of raw meat noted in a big tray with water at the bottom. Temperatures of two containers are measured to be 9.9oC and 10.9oC. Corrective Action(s): Ice must surround all areas of containers, and add ice once ice is almost melted. 4 containers of raw meat discarded. Staff are shown the proper way to keep containers at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher final rinse is not reaching the minimum of 50ppm chlorine on plate. Upon inspection the sanitizer bucket is almost finished, possibly making the concentration low. Corrective Action(s): Ensure staff checks bucket often and do not wait until bucket is completely empty to be replaced. Operator will have extra sanitizer bucket coming in tomorrow. Manager will get extra from another location in the meantime. Concentration is now reaching 50ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bowls are used as scoops for dry goods in storage room. Dry goods are caked onto the edge of bowls. Corrective Action(s): Remove bowls from dry goods containers and only use scoops with handles. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several areas require cleaning Corrective Action(s): The following areas require extra attention: -->Surface under soup stoves -->area behind chest freezer by back door -->floor under dry goods in storage room Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Facility has undergone minor renovation, mainly in the dining area, washrooms, and front bar area. The back bar area has extended longer to fit a prep table now with two electric stoves noted on table for cooking pearls and minor food preparation. Toaster has also been relocated to this area. Corrective Action(s): Any changes to the facility, especially food preparation area, must be approved by our office. With food handling happening at the back bar (there used to be none), an additional handsink is required to be installed by the new prep table. If a handsink is not possible, any food handling in this area is not allowed. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 4oC 2-door sliding cooler: 1.6oC Cooler in storage room: 3.4oC Single door prep cooler at bar: 3.4oC 2-door undercounter cooler: 4oC Freezers: -6oC to -18oC Hot holding: all over 60oC Temperatures are monitored Staff are time tracking potentially hazardous foods that are stored at room temperature. Foods that are over 2 hours have been discarded. Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer in buckets noted at 100ppm chlorine

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AYTV34
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