INSPECTION REPORT Health Protection JAHN-BAPQ9C

PREMISES NAME DT Noodle House		Tel: (778) 233-4147 Fax:
PREMISES ADDRESS 101 - 19141 Ford Rd Pitt Meadows, BC V3Y 2P8		INSPECTION DATE March 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Billy Tran		NEXT INSPECTION DATE April 01, 2019
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 = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease & food debris buildup observed under shelves & dishwasher. Corrective Action(s): Deep cleaning is required. Ensure to remove all grime and food debris on hard-to-reach areas, including under and behind shelves & large equipment. Clean and sanitize all shelves. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No chlorine residual detected in low temp dishwasher. The owner called for repair at the time of inspection. Corrective Action(s): Do not use the dishwasher as it is unable to sanitize dishes properly. Until it is repaired, implement manual dishwashing. The owner prepared sanitizer solution in one of the compartments in the sink at the time of inspection. Violation Score: 9

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

Comments

- Hot & cold running water is provided - Handsink is stocked with liquid soap & paper towels - 100ppm chlorine sanitizer available - Temperatures of refrigeration units are adequate, except for the cooler across from the stove which measured 8C. At the time of inspection, the cooler was constantly being opened & closed. Keep monitoring the temperature and if the temperatures does not drop to 4C, move all potentially hazardous foods to other coolers and have the cooler repaired. - One employee holds a valid FOODSAFE level 1 certificate. The owner is yet to have completed the refresher course. ATTENTION: - General sanitation requires attention. - Be more consistent with temperature log.