INSPECTION REPORT Health Protection LKIM-CXUTEF

PREMISES NAME Terracotta Boyz Xian Noodle		Tel: (604) 336-9999 Fax:
PREMISES ADDRESS 12 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE November 23, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chuck Zhang		NEXT INSPECTION DATE November 27, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup cooked from previous day at temperatures greater than 4 degrees Celsius. Owners stated food was made on the 22nd. EHO observed internal temperatures of soup to be at 11 and 15 degrees Celsius in large stock pots. Facility does not have ice machine. Facility does not have ice wand. . Corrective Action(s): Proper cooling is to be achieved with all cooked potentially hazardous food items intended for advance meal prep. Foods must be cooled according to the following methods: 60 to 20 degrees C in 2 hours and 20 to 4 degrees Celsius in 4 hours. Use ice wands or freezer or shallow pots to ensure proper cooling. Obtain stem thermometer to monitor temperatures. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two pots of soup observed to be at 11 and 15 degrees Celsius stored in three door upright cooler unit. The food items had been cooked the previous day according to owners. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Ensure food items are properly cooled when cooling. Obtain ice wand and stem thermometer. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO. CORRECTED DURING INSPECTION. 200ppm Chlorine made upon instruction of EHO. This is a repeat violation. Knife at front area is not routinely washed and sanitized. Dishwasher was not turned on upon arrival of EHO after lunch. . Corrective Action(s): Sanitizer solution is to be made and in use throughout the day. Dishwasher is to be turned on and items used throughout the day are to be washed rinsed and sanitized every two hours or more as required. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink blocked upon arrival of EHO. . Corrective Action(s): Keep all handsinks free from items. No item is to be stored within hand sinks. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Open bag of flour observed on floor. Eggs observed to be stored above ready to eat and vegetable food items in cooler unit. . Corrective Action(s): NO food items are to be stored on floor especially paper bagged items that are open. Ensure pest proof containers and all items are to be stored 15 cm off floor. Ensure eggs and all raw meat are stored on bottom shelf. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in facility: - Floor under grill - lower shelves in back and front areas. . Corrective Action(s): Clean and sanitizer affected areas. Use 200ppm Chlorine or equivalent. Soak affected areas. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: - Floor under grill - Lower shelves - clean and sanitize all areas contaminated by rodent droppings - Exhaust canopy vents - Floors throughout - Front lower cupboards have rodent droppings . Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Lack of adequately trained staff. Owner stated on telephone FOODSAFE level one had expired for all staff today. . Corrective Action(s): Obtain FOODSAFE level on or equivalency training. Ensure one person at all times has the necessary training while the restaurant is in operation. One person is to be present with FOODSAFE level one or equivalency training while restaurant is in operation. This is required. Violation Score: 1

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Staff Personal items kept separate from kitchen equipment NOTE: discuss with all owners - Fraser Health Authority will conduct inspections at least 2-3 times per year. Expect Environmental Health Officers to inspect operation of facility on a routine basis.