INSPECTION REPORT Health Protection 226782

PREMISES NAME DT Noodle House		Tel: (778) 233-4147 Fax:
PREMISES ADDRESS 101 - 19141 Ford Rd Pitt Meadows, BC V3Y 2P8		INSPECTION DATE July 21, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Billy Tran		NEXT INSPECTION DATE July 28, 2016
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed bean sprouts in water left at room temperature (19C). Bean sprouts are potentially hazardous food and must be kept below 4C to prevent pathogen growth. Discussed with operator who mentioned that it has been left cut for several hours. - Operator voluntarily discarded bean sprouts. Acceptable ways to store bean sprouts are in coolers at <40 or in container kept cold in ice Observed garlic oil (raw garlic) left at room temperature. Operator mentioned that he does not keep it refrigerated. Raw garlic oil kept at room temperature can allow bacterial toxins to grow and contaminate food - Operator stored garlic oil in freeze Observed bean sprouts stored in cooler that maintained temperature of 10C. Bean sprouts are potentially hazardous food and must be stored at <4C - Operator stored bean sprouts in a working cooler that maintained temp <4C Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed cooked chicken breast in cooler uncovered and placed on middle rack. This food was unprotected from cross contamination by debris stored on racks directly above it Operator covered food with plastic wrap. Please ensure foods, especially ready to eat foods are covered Observed sauce in container placed directly beside the handsink. The sauce does not get cooked after. this can lead to potential contamination of the sauce from splashing of water when wash hands Operator moved the sauce and covered it with plastic wrap, away from the handsink Corrective Action(s): Violation Score: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Observed frozen potentially hazardous food stored above -18C. It was stored at -10C. All frozen potentially hazardous food must be stored at -18C to prevent psychrophiles (organisms capable of growing at low temp). Operator mentioned that he had the walk inn freezer serviced. Must store all potentially hazardous food (frozen) in working freezer that can maintain temp -18C Date to be corrected by; Immediately Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food debris/grease build up on floors (and walls) in cooking area, particularly underneath the main grill station. Maintaining good sanitation prevents potential pest issues, which can physically contaminate food. Clean debris/grease build up on floors in these areas and maintain good sanitation around the kitchen area Date to be corrected: July 22 2016 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed both walk in freezer and back cooler not at proper working temperatures (-18C and 4C respectively). Walk in freezer was at -10C. Back cooler was at 9C. Foods stored in non functioning or inadequately functioning freezers and coolers can lead to bacterial growth and contaminate food - Operator must fix both the walk in freezer and back cooler that maintain temps of -18C and 4C respectively. Date to be corrected by; July 28 2016 Corrective Action(s):

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

Comments

Soap and paper towels,hot,cold water at handsinks, no obstructions present All other cooler temperatures satisfactory (temperature gun). 1) Back cooler beside dishwasher: -1C 2) Prep cooler behind grill station: 4C Chemical dishwasher had 50ppm chlorine residual on rinse cycle. Daily test with strip is not maintained Temperatures are not recorded daily Chlorine sanitizer at concentration 100ppm used to clean food contact surfaces Dry storage room kept dry, food kept off the floor at least 6 inches Washrooms maintained in sanitary condition, with soap/paper towel Permit displayed, Foodsafe certified staff on site No signs of pest activity General sanitation need work