INSPECTION REPORT Health Protection ECAO-CESTGL

PREMISES NAME Pal Pal Noodle House		Tel: (604) 558-4668 Fax:
PREMISES ADDRESS 109 - 5021 Kingsway Burnaby, BC V5H 4A5		INSPECTION DATE May 26, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Youngsoon Kim		NEXT INSPECTION DATE May 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 53

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Numerous potentially hazardous foods stored at room temperature: -2 large containers of pasta (not dry) -2 large buckets of processed beef cuts in stagnant water outside the Walk-in freezer Worker indicates these were just processed less than an hour ago -OK Corrective Action(s): Operator moved the foods to the fridge. You are only allowed SMALL PORTIONS of foods at room temperature that will be used up within 2 hours during the rush periods Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleavers observed stored between appliances Corrective Action(s): Dishwash the cleavers Store utensils in sanitary locations such as the magnetic wall strips for the cleavers Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towels left on counters when not in use Corrective Action(s): Leave your rinsed towels in the bleach solution reservoirs when not in use Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The cooking line handwash sink is not being used -the compartment is blocked off with dishware. Kitchen workers are washing hands at the food sinks Corrective Action(s): Keep the handwash sinks ALWAYS CLEAR -it is for handwashing ONLY Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Foods stored on the floor unprotected: -a large bucket of frozen beef in water -several buckets of peeled onions on the floor -some stored in the mop room -frozen squid thawing in dishwasher area -foods on trolleys next to cooking line handwash sink -food workers drinking from open cups in food preparation areas -various personal items such as medicine on upper shelves above the food preparation areas Corrective Action(s): -Cover all buckets of foods on the floor -Do not store foods in the dishwashing or mop room areas (dirty areas) -If you are storing the food trolleys next to the cooking line handsink you will need to install splashguards on both sides of the handsink -No eating/drinking in food preparation areas -Remove all employee personal items from food preparation areas Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Numerous potentially hazardous foods being thawed at room temperature: a large tray of squid -temperature surface at -1 deg C a large bucket of beef in water -temperature at surface 3 deg C Corrective Action(s): Do not thaw at room temperature. Thaw health safely: -overnight in the fridge (plan ahead) -as part of the cooking process -Under cool running water in the original plastic bags Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: See Code 306 for further details Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Following areas are filthy with food debris, grease, garbage: -Under the cooking lines -do not store any dishware on the floor under shelves or cooking lines such as the woks -Dry storage area outside the Walk-in freezer -Hallway towards dishpit area behind shelves and equipment -Preparation cooler in the bar -wall cavities are all greasy Corrective Action(s): Clean and sanitize You are expected to mop under the cooking line nightly A general cleanup is needed for the entire kitchen -upper shelves, fridge doors/handles Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard and rags used as shelf/floor liners: -dishwashing area -on food trolleys at cooking line -at wooden cutting block Corrective Action(s): Remove all cardboard and rags from shelf/floor liners Use rubber mats for dishwashing area Clean and sanitize as needed for food contact surfaces (ie. trolleys and shelves Violation Score: 3

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

Comments

All fridges at or below 4 deg C Hot held foods at or above 60 deg C High temperature dishwasher final rinse 78.3 deg C at plate Operator to close the premise as per the attached Closure Order