INSPECTION REPORT Health Protection DWAG-CRHUBL

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE May 4, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # DWAG-CR8RT3 of Apr-25-2023 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. Correction: 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. Code 301 noted on Routine inspection # DWAG-CR8RT3 of Apr-25-2023 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. Correction: 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.

Comments

Follow-up inspection: - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - Ice machine maintained in sanitary conditions. - Bean sprouts stored at the prep cooler insert at 4C. - Knives clean and stored in the metal knife holder. - Raw meats stored separately from cooked food. - General sanitation improved.