INSPECTION REPORT Health Protection DWAG-CR8RT3

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE April 25, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE April 28, 2023
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 = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. One bucket of bean sprouts was stored under ambient room temperature measured with an internal temperature of 18C. Manager stated they were adding ice into the bucket. 2. Tapioca pearls were stored under ambient room temperature measured with an internal temperature of 23C. Manager stated the pearls were cooked 4 hours ago. Corrective Action(s): 1. Reduce the size of the bean sprouts stored under ambient room temperature. Only take out the amount that is required for rush hours. Add more ice into the bean sprout bucket. 2. Discard the aforementioned tapioca pearls. Tapioca pearls are potentially hazardous and must be stored at 4C or less.. Alternatively, they may be time tracked. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Biofilms observed on the water tray inside the ice machine. 2. Grease and food debris noted on 2 knives stored in the metal knife holder. These knives were stored in the gap in between the dishwasher and sandwich cooler. The area was observed to be unsanitary. Corrective Action(s): 1. Clean and sanitize the interior of the ice machine. Discard the current batch of ice and the first batch after sanitizing. Follow your sanitation plan for regular cleaning schedule. 2. Clean and sanitize the aforementioned dirty knives. Any used knives should be clean and sanitized immediately after use and stored at a proper, clean container. Do not store knives in gaps. Correct by :immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Frozen seafood was thawing at the sanitizing compartment at the 2 compartment sink. This was the dishwashing sink. 2. Raw meat was stored beside green onions in a metal insert at the sandwich cooler. Corrective Action(s): 1. Do not thaw any food at the dishwashing sink. Dishwashing sink should be only used to clean and sanitize dishes. Thaw any frozen food at the prep sink. 2. Move the raw meat to a different location away from ready to eat and cooked food. Correct by: immediately. Violation Score: 9

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

Comments

Routine inspection: - Coolers (sandwich, stand-up, under the counter) maintained at 4C or less. - Stand-up and under the counter freezer functional. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in spray bottle. - High temperature dishwasher registered 72C at the plate level. - No pest activities observed at the time.