INSPECTION REPORT Health Protection MBEK-B76W3Z

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 5, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE December 10, 2018
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door under counter cooler (bubble tea cooler) measured at an ambient temperature of 7 to 8 degrees C (lowest temperature measured). Temperature was measured over the course of the inspection. Internal food temperatures were measured at 5 to 6 degrees C. Corrective Action(s): Perishable food items (e.g. packaged milk, tofu) transferred to another cooler at 4 degrees C or less. Ensure that potentially hazardous (perishable) foods are kept at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small amount of cooked chopped pork was stored in an insulated container at an internal food temperature of 49 degrees C. It was stated by owner that pork was cooked this morning. Corrective Action(s): Pork was discarded by owner at time of inspection. Ensure that hot potentially hazardous foods are kept at an internal temperature of 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Owner stated that insulated container will be removed from the site and equipment capable of maintaining food temperatures of 60 degrees C or more will be used in its place. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer was measured at over 200 ppm chlorine. Corrective Action(s): Bleach water sanitizer was diluted to 200 ppm chlorine. Ensure that bleach water sanitizer is maintained at concentrations for effective sanitizing of food contact surfaces (100 to 200 ppm chlorine) at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front preparation area hand washing station lacked paper towels. Corrective Action(s): Paper towels supplied at time of inspection. Ensure that at all times, all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to allow staff to properly wash their hands when needed. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): A staff member was observed rinsing hands at ware washing sinks, drying hands on a cloth towel, then proceding to portion noodles. Corrective Action(s): Staff instructed to wash hands at time of inspection. Staff shown procedure for proper hand washing and signage is posted at hand sink. Ensure that all staff are properly washing hands at hand washing stations with hot and cold running water, liquid hand soap, and using paper towels to dry hands. Cloth towels may reintroduce contamination to hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The operator was observed pouring bloody water (from raw meat) into a sink then placing a colander into the sink and straining sprouts into the colander. The bloody water was observed coming into contact with the colander and the sprouts. Operator stated sprouts are never served raw--only cooked. Corrective Action(s): Sprouts discarded and colander placed into dishwasher by operator. Ensure that after equipment, utensils, and/or food contact surfaces (including sink) come into contact with raw meats or their juices, these items are properly washed, rinsed, and sanitized before coming into contact with ready-to-eat foods such as raw vegetables. Although it was stated that raw sprouts are always cooked, they are still considered a "ready to eat" item as they may be consumed raw. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door under counter (bubble tea) cooler measured at an ambient temperature of 7 to 8 degrees C. Corrective Action(s): Ensure cooler is capable of maintaining temperatures of 4 degrees C or less. Have cooler adjusted or repaired as necessary. Date to be corrected by: December 10, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - 2-door reach in cooler at 1 degree C - Preparation cooler at 4 degrees C (above) and 3 degrees C (below) - 2-door reach in freezer at -19 degrees C - 1-door under counter freezer at -18 degrees C - Hot holding rice internal temperature at 60 degrees C or more - Cold holding units equipped with thermometers. A probe thermometer is available on site for internal temperature checks. - High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at utensil surface) - No signs of pest activity observed at time of inspection - Washrooms maintained in clean condition

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B76W3Z
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: Sanuki Udon Japanese Style Noodle - 0% TF Wei Chuan Pot Stickers - 0% TF Sunfrie Canola Oil - 0% TF Becel Original Margarine - 0% TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment