Report No. DSOG-B2MT88

INSPECTION REPORT
Health Protection
DSOG-B2MT88

PREMISES NAME
Tai Fang Noodle (Beresford)

Tel: (604) 451-3983
Fax:

PREMISES ADDRESS
6354 Beresford St
Burnaby, BC V5E 1B6

INSPECTION DATE
July 13, 2018

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Chi-Chung Wang

NEXT INSPECTION DATE
July 20, 2018

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 = 18

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): The operator is not following the proper manual dishwashing method. There was no use of sanitizer at the time of the inspection.
Corrective Action(s): Follow the proper manual dishwashing method:
- wash
- rinse
- sanitize using min 50ppm bleach solution at 24C and submerge for 2mins.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) The handwashing station in the dumpling processing room was completely blocked; the operator stated that they do not use this handwashing station.
2) Missing paper towels in the dispenser at the handwashing station in the mixing room.
3) There were no waste bins at each of the handwashing station.
Corrective Action(s): 1) Start using this handwashing station in the dumpling processing room. This sink is designated for handwashing during food preparation. DO NOT block or obstruct this sink.
2) Stock the dispenser with paper towels.
3) Provide a waste bin at EACH handwashing station.
Proper handwashing is critical during food preparation. This will be observed during the follow up inspection. Handwashing signs provided to the operator.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Missing daily temperature logs.
Corrective Action(s): Immediately begin daily temperature logs for ALL coolers and freezers. This will be verified during the follow up inspection.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mouse droppings observed in the dry storage room (ie on floors behind boxes). The operator implements his own pest management system. There is only one live TinCat mouse trap throughout the entire facility.
Corrective Action(s): Obtain additional live TinCat mouse traps and place them strategically in EACH station. Additionally, place two TinCat mouse traps in the main kitchen. If the operator's pest management system fails to control mice activity, a certified pest control company will need to be hired to professionally control pests.
Correct by: One week.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up of dirt and food debris in the following areas:
- on doors of the upright and display coolers in the retail space.
- Boxes of food and other materials stored directly on the floors throughout the facility.
Corrective Action(s): - Clean the areas noted above.
- Ensure that boxes are stored at min 6inches (15cm) off the floor to facilitate in cleaning (ie on wooden pallets).
Correct by: Today and ongoing.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: The operator failed to provide proof of FOODSAFE training. There was no FOODSAFE certified staff on duty.
Corrective Action(s): Provide proof of FOODSAFE training during the follow up inspection. This will be verified at the time of the inspection.
Note: FOODSAFE certificates obtained prior to July 29th, 2013 expire on July 29th, 2018. The operator is to take a refresher course to receive recertification.
Correct by: July 20th, 2018.
Violation Score: 1

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

Comments

- General sanitation is satisfactory.
- Handwashing stations (two in the main kitchen, one in the packaging room) supplied with hot/cold running water, soap, and paper towels. Ensure to provide a waste bin at each station to properly dispose the paper towels after use.
- Three compartment sink available for manual dishwashing. Bleach available for sanitizing purpose.
- Surface sanitizer available in bottle at >200ppm chlorine solution. Prepare a new sanitizer at 100ppm chlorine solution. Mix 1 tsp bleach with 1L water.

Temperature Control:
- Display freezer (retail space) = -15C
- Upright cooler (retail space) = 4C
- Display cooler (retail space) = 12C. After defrost cycle, the temperature read 4C.
- Walk in (main kitchen) = 3C
- Walk in (packaging space) = 4C
- Walk in (packaging space) = -20C