INSPECTION REPORT Health Protection DSOG-CVLQQD

PREMISES NAME Tai Fang Noodle (Beresford)		Tel: (604) 451-3983 Fax:
PREMISES ADDRESS 6354 Beresford St Burnaby, BC V5E 1B6		INSPECTION DATE September 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chi-Chung Wang		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizing step being followed during manual warewashing. Corrective Action(s): Immediately begin the last sanitizing step for three compartment warewashing method. Sanitizer available at 100ppm chlorine bleach concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: No pest control in the noodle manufacturing room. Corrective Action(s): Provide more pest control (ie traps) in the noodle manufacturing room. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in freezer (noodle room) not in use at the time of the inspection. Technician was servicing the freezer. Corrective Action(s): Fix the freezer and ensure that the temperature is < or = -18C. Violation Score: 3

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

Comments

* Note: Store front was not in use at the time of the inspection. - General sanitation is satisfactory. - All handwashing stations supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. Please install soap dispensers at all handwashing stations. - Three compartment sinks available for manual warewashing. - Surface sanitizer stored in designated spray bottles throughout the kitchen at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. The operator implements own pest control management system. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. Temperature control: Main kitchen: - Walk in cooler = 4C - Upright freezer = -23C Packaging room: - Walk in cooler = 0C - Walk in freezer = -21C Noodle room: - Walk in freezer = unavailable. Being serviced at the time of inspection due to coolant leak. - Working thermometers inside all refrigeration units.