INSPECTION REPORT Health Protection DNGG-CZXW4T

PREMISES NAME Noodle Waffle Cafe		Tel: (604) 353-5829 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE January 29, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kelvin Wu		NEXT INSPECTION DATE February 05, 2024
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] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Improper cooling practices observed. Employees unable to demonstrate correct cooling processes. No temperature/ time tracking taking place to ensure that cooling process is done correctly. - Hot food placed directly adjacent to cold potentially hazardous foods in prep cooler potentially increasing the temperatures of cold potentially hazardous foods already in cold storage. - Cooked and "cooling" insert of beef balls and fish balls at 13C to 15C. Food handler unable to determine actual cook and start of cool time. Corrective Action(s): - Cooling Procedures reviewed with employees: - 60C to 20C WITHIN 2 HOURS - 20C to ≤4C WITHIN 4 HOURS - Monitor time and temperature. - Cool food in smaller amounts. Use ice to baths/ double ice inserts to help hot food cool quickly. - Insert of beef balls and fish balls discarded at time of inspection. [Correction Date: Immediately] Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw beef in prep cooler insert: 6C to 8C Corrective Action(s): - Discard insert of raw beef. Cold potentially hazardous foods must be stored at or below 4C. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Employee unable to properly demonstrate how to manually wash and sanitize serving utensils. Incorrect method, no sanitizer used. 2. No chlorine detected in sanitizer spray bottle stored in kitchen. 3. Wiping cloths not stored in sanitizer between uses. Corrective Action(s): 1. Properly wash and sanitize dishes. Use 100-200 ppm chlorine bleach sanitizing solution to sanitize dishes. - 3-Compartment Sink Manual Dishwashing and Sanitizing Method reviewed with employees: 1. WASH dishes with warm water (minimum 45C) and detergent. 2. RINSE dishes with clean warm water (minimum 45C). 3. SANITIZE dishes with 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). 4. AIR DRY **Review proper method with all employees. **Obtain chlorine test papers so that sanitizer concentration can be verified. 2. Refill sanitizer spray bottle. 1 tsp chlorine bleach + 1 L water. 3. Store wiping cloths in 100-200 ppm chlorine bleach sanitizer water between uses. [Correction Date: Immediately] Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed foodhandlers wearing gloves. No glove change or handwashing between conducting different tasks, handling food, and/ or cleaning tasks. Corrective Action(s): - Single use disposable gloves do not replace handwashing. Gloves must be discarded and hands washed every time after hands become contaminated e.g. after eating, handling garbage, handling chemicals, handling raw foods, handling cash, etc. - Single use disposable gloves must be discarded after being contaminated and/ or between different tasks. - Review proper glove use and handwashing practices with all employees. - Employees asked to discard gloves and properly wash hands at time of inspection. [Correction Date: Immediately] Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require thorough cleaning: - All surfaces and hard to reach areas. Floors, walls, ceilings. - Heavy accumulation of grease and food debris accumulation under, behind, between, on all cooking equipment. - Heavy grease accumulation on dry storage shelves beside fryer. - Grease, food debris, and moisture accumulation under 3-compartment sink and kitchen prep sink. - Floor/ wall edges throughout the entire premises - it appears that grease, food debris, and dirt accumulation is pushed to the edges to accumulate. - Under and behind all kitchen equipment (cooler, chest freezer, prep cooler). - Interior of all cooler - shelf racks and surfaces. - Service area counters - prep area, waffle area, beverage area. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. - Do not cover equipment with cardboard or duct tape. All surfaces must be smooth, non absorbent, and easily cleanable. - Store all items at least 6" (15 cm) off the ground to facilitate cleaning. [Correction Date: 05-Feb-2024] Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Old empty oil pails used as a prep table beside fryer. Corrective Action(s): - Obtain a prep table for area beside fryer. Prep table surface must be smooth, non absorbent, and easily cleanable. - Empty oil pails are not suitable to be used as a prep table - they are unstable when stacked and surfaces are grooved thus they cannot be properly cleaned and sanitized. Heavy food debris and grease accumulation observed on all pail surfaces. [Correction Date: 14-Feb-2024] Violation Score: 3

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Coolers: ≤4C - Kitchen Chest Freezer: -12C (Food products maintained in a frozen state). - Hot Holding (Curry, Rice): >60C - Daily temperature monitoring records for refrigeration units appear maintained and up-to-date. - FOODSAFE Level 1 requirements in compliance. Employee has valid equivalent certificate to FOODSAFE Level 1. - Consent received for operator to receive Inspection Report via email. **Food Safety Plan on-site is inadequate and does not include all processes. Submit an updated menu and Food Safety Plan to Fraser Health for review by 28-Feb-2024. **FOLLOW-UP INSPECTION REQUIRED. ENSURE THAT ALL VIOLATIONS ARE CORRECTED.