INSPECTION REPORT Health Protection VIPP-B8F28M

PREMISES NAME Plum Garden Noodle House		Tel: (604) 299-9813 Fax:
PREMISES ADDRESS 8939-8951 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE January 14, 2019	TIME SPENT 3 hours
OPERATOR (Person in Charge) Victor Du		NEXT INSPECTION DATE January 17, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Cooked beef slices in a bucket was 40C on the counter and exceeded 2 hours. 2. A tray of cooked chicken katsu was 15C and large bowls of cooked chicken thighs were 9C. Both food did not exceed the safe time/temperature limits. Corrective Action(s): 1. Bucket of cooked beef was discarded. Cool cooked foods in smaller portions and stir for air circulation. 2. Use a stronger cooler unit to cool down cooked foods faster. Lay out cooked foods on shallow trays to facilitate cooling rate. ***All cooked potentially hazardous foods must be cooled from 60C to 20C within 2 hours, then further 20C to 4C within 4 hours. ***Purchase a digital probe thermometer to measure internal temperatures of food. (Correct by: 1 day) Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A plate of cooked chicken pieces was 26C stored underneath the griddle. Food did not exceed the 2 hour limit. 2. Boiled tea eggs stored in insert at the kitchen prep cooler was 7C. Food did not exceed the 2 hour limit. Corrective Action(s): 1. Operator placed the chicken into a functioning fridge for quick cooling and cold storage. 2. Do not over-stock the inserts with food. Store small amounts of food into inserts and replenshish food from the fridge when needed. ***Potentially hazardous foods must be stored at 4C or below. ***Purchase a digital probe thermometer to measure internal temperature of food. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At the front servery, the teriyaki and curry sauce were 54C. The food was time/temperature abused. Corrective Action(s): Operator discarded the sauces and staff turned up the heating intensity. ***Puchase a probe thermometer to measure internal temperature of food. Violation Score: 3 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. In the kitchen, levels of sanitizing solution was not detected in spray bottles . 2. In the bubble tea area, sanitizing solution in bucket was too strong (greater than 200 ppm chlorine). Corrective Action(s): 1. and 2. Operator and staff were directed and re-created a sanitizing solution at 100 ppm. ***Create a sanitizing solution at 100 ppm, use 1 tsp of bleach per 1 litre of water. Violation Score: 5

Non-Critical Hazards: Total Number: 5

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Several shelving units (dry storage and equipment racks) and table legs of cutting board table noted to have accumulation of debris/grease. ***This is a repeated violation. 2. Debris/grease build-up on the exterior of large storage containers in the kitchen. Corrective Action(s): 1. Clean shelving more frequently and thoroughly. 2. Clean exterior of containers more frequently and thoroughly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: In the kitchen, corrugated plastic boards covered the shevling of the storage metal rack beside the handwashing station. Corrective Action(s): Remove/replace shelving so that the construction material is smooth, durable, and can be easily cleaned. (Correct by: 2 weeks) Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. In the kitchen, at the base of the dry storage shelving unit, the wooden platform is deteriorating and not in good condition to be properly cleaned. 2. In the kitchen, running water did not drain and accumulated in the basin at the handwash station closer to the cooking area. There is another handwash station to use in the kitchen. Corrective Action(s): 1. Repair/replace with a material that is smooth, impervious, and can be easily cleaned. (Correct by: 1 month) 2. Repair the blocked drain so that water drains. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: No labels for sanitizer bottles. ***This is a repeated violation. Corrective Action(s): Label all chemical and cleaning bottles appropriately. (Correct by: Today) Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1. Broken thermometer in kitchen meat fridge. 2. Broken temperature gauge on kitchen metal freezer. ***These are repeated violations. Corrective Action(s): 1. and 2. Provide accurate and working thermometers for both units (Correct by: 2 days)

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

Comments

Kitchen: - Meat fridge 4C, glass fridge 3C, prep line under compartment 4C, freezer -15C - Cooked rice hot held at 78C, minced pork in pot 63C - Minced meat in insert 3C - Dishwasher achieved 74C at plate level - Handwash station was fully equipped Front servery area: - Handwash station was fully equipped - Cooked rice hot held at 75C - Domestic fridge 3C Overall, no signs of pest activity observed. ***Wash/clean frequently used kitchen utensils at least every 2 hours. ***Store cleaning rags in sanitizing solution, or use new clean rags at least every 2 hours or when needed. ***Please clean more thoroughly behind equipment and hard-to-reach areas