INSPECTION REPORT Health Protection JCHW-BDGT2M

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE June 25, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE July 02, 2019
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 = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of cooked chicken was found in the prep cooler at 10C. Chicken was made this morning. 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 to prevent the growth of pathogens and or the formation of toxins. Chicken was placed on a tray and placed into the walk-in freezer at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts were at 14C in the kitchen. Corrective Action(s): Sprouts must be stored at or below 4C. If sprouts are stored at ambient temperature, they must be kept cold with ice or a time tracking method is required to determine how long the foods items have been stored at ambient temperatures (must be discarded every 2 hours). Ice was placed into the container of sprouts at the time of inspection and sprouts were at 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front service area handwash station did not have and single use paper towels. Corrective Action(s): Handwash stations must be equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Two staff members observed wiping hands on the same cloth towel. Corrective Action(s): Employees must adhere to good hand hygiene. Hands must be wiped/dried with a single use drying method to prevent potential cross contamination. Operator reviewed proper hand hygiene with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bowl of raw meat was stored above ready-to-eat foods. Corrective Action(s): Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil/food debris was observed building up on the canopy vent, meat slicer table, and walk-in freezer floors. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Service area under counter cooler was at 10C. Cooler is used mainly for storage of low potentially hazardous foods. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Cooler was adjusted at the time of inspection and was unable to reach 4C. Operator stated he has a spare cooler to replace current cooler unit. Correction date: Jun 28 2019 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Service area spray bottle of bleach was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off or wear off, the must be relabelled. Violation Score: 3

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

Comments

-Kitchen prep line coolers were at 4C (top and bottom). -Kitchen upright cooler was at 3C. -Walk-in freezer was at -16C. -Kitchen upright cooler was at 18C. -Front customer area cooler were at 4C. -Hot holding greater than 60C. -Chicken on the grill cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails were labelled and at 100ppm (in kitchen and front service area). -Kitchen handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Meat slicer is used within a three hour period (vegetables, cooked meat, and raw meat). Slicer is cleaned and sanitized after three hours of use. -Ice machine clean and well maintained. -Foods stored off the ground and covered. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until July 4, 2023. -Please contact the inspector if you have any questions or concerns.