INSPECTION REPORT Health Protection MBEK-B3US8F

PREMISES NAME Noodlebox		Tel: Fax:
PREMISES ADDRESS 110 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE August 21, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jacob Doerksen		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following was observed: - Handle of scoop was in contact with shrimp at small prep cooler - Staff work clothing stored on top of containers of cooking oil - A tube of medicated ointment stored on a tray where food equipment and utensils were being stored. A hair was observed on the exterior of the ointment tube. Corrective Action(s): Ensure that all scoops are stored in a manner that protects food from potential contamination (e.g. with purpose-built handles stored outside of food product). Ensure that food and food equipment/utensils are stored away from any items that may introduce potential contamination, such as staff clothing, personal items, and cleaning chemicals. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil/grease was observed dripping down from edges of ventilation hood canopy (above baffles). Corrective Action(s): Ensure that the above-noted areas are properly cleaned. Oil/grease may potentially contaminate food and/or food contact surfaces, and may potentially attract pest activity. Ensure that these areas are being routinely cleaned along with baffle cleaning. It was stated that baffles are taken down and cleaned four times weekly. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Left prep table inserts at 4 degrees C - Right prep table inserts at 2 to 4 degrees C - Prep cooler drawers at 4 degrees C or less - Small prep cooler (far right side) at 2 degrees C (above) and 3 degrees C (below) - Walk in cooler at 3 degrees C. Food is covered, stored off the floor, and raw and ready-to-eat are properly organized. - Reach in freezer at -20 degrees C - Hot holding internal temperatures at 60 degrees C or more - A probe thermometer is available on site - It was stated that frozen food items are cooked according to a timer - Hot and cold running water, liquid hand soap, and single use paper towels are available for hand washing (front, back) - High temperature dishwasher measured 78 degrees C at utensil surface during final rinse (minimum 71 degrees C at utensil surface) - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm - A designated area is available for staff clothing and footwear - Washrooms maintained in clean condition - No signs of pest activity observed at time of inspection - Permit posted at front Notes: 1. Several dates are missing for temperature and sanitation logs on site. Ensure that these are being consistently maintained. 2. Ensure that copies of staff FOODSAFE Level 1 certificates (or equivalent) are kept on site.