INSPECTION REPORT Health Protection ZDER-AHB2Z8

PREMISES NAME North Noodle House		Tel: (604) 544-6611 Fax:
PREMISES ADDRESS 356 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE January 4, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Raymond Chen		NEXT INSPECTION DATE January 11, 2017
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 = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.Meat slicer has build up of food debris in hard to reach areas, under guard and base of unit. 2. Wiping cloths appear dirty and laying on counter. Sanitizer bucket appears <50 ppm chlorine and cloudy. Corrective Action(s): 1.Ensure meat slicer is properly dissembled, washed and sanitized in dishwasher. No food debris must be on the unit after proper cleaning. Correction date: immediately 2. Sanitizer (100 ppm chlorine or 200 ppm QUATS) must be available in buckets and wiping cloths in all food prep areas. One bucket in back and another by the cooking line or large bucket between both stations. Sanitizer must be replenished regularly (every 4 hours minimum) to maintain proper levels. Wiping cloths must also be stored in sanitizer buckets and not on counters to ensure surfaces are properly sanitized. Correction date: immediately Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen hand sink at beginning of inspection had a bowl of frozen prawns thawing under cold water. Corrective Action(s): Ensure all hand sinks are clear of obstructions to allow for proper handwashing for staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Meats in standing cooler stored without lids on containers. Corrective Action(s): Ensure all food is put away covered and protected from contamination. Cover all food in cooler. Correction date: 1 day Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Ceiling fan over dough mixer - dust and flour accumulations 2. Microwave - food splatter 3. Under equipment and hard to reach areas - food accumulation 4. Front noodle station - heavy flour accumulation Corrective Action(s): Ensure all areas of kitchen are regularly cleaned. Food storage and prep areas are priority followed by harder to reach areas to reduce attracting pests. Correction date: 1 week Violation Score: 3

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

Comments

Routine: -Hand wash stations supplied with hot & cold water, liquid soap and paper towel. (note violation above) -Coolers: <= 4 C *Recommend regular monitoring of units daily to verify units are functional -Freezers: <= -18 C -Sanitizer dispenser noted: 200 ppm QUATS -High temp dishwasher noted 71 C at the plate -No signs of pest activity noted during inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AHB2Z8
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: 0.17 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