INSPECTION REPORT Health Protection 230690

PREMISES NAME Noodle Express		Tel: Fax:
PREMISES ADDRESS 2133 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE April 30, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mei Zi Han		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted Pork (braised) left out at room temperature. Temperature was @ 25 deg. C to 30 deg. C. Discarded during inspection. Corrective Action(s): Discussed the process with the operator. 1) Never leave any perishable items out @ room temperature. --> Either over 60 deg. C or below 4 deg. C. 2) Once the pork is braised, transfer the finished item into the hot holding unit @ 60 deg. C or above before get served. 3) Review the food safety plan once again.

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

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

Comments

*General: -H/S fully equipped with liquid soap & paper towel -Coolers @ 4 deg. C, freezer @ <= -18 deg. C -Hot holding @ 60 deg. C or above -General sanitation: satisfactory -Bleach water in spray bottle available. Always make a new solution daily.