INSPECTION REPORT Health Protection DSOG-CJNU2T

PREMISES NAME Hua Xi Noodle Specialist		Tel: Fax:
PREMISES ADDRESS 2126 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xingmo Zhang		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in the main kitchen. Only available at the front. Corrective Action(s): Immediately provide surface sanitizer at 100ppm chlorine bleach concentration inside the main kitchen. Sanitizer must be readily available to sanitize food contact surfaces during cooking. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: - One sticky glue trap had dead cockroaches. - One dead mouse found on physical trap. - Mouse droppings found directly beside the undercounter cooler at the front. - Operator stated that pest control is conducted biweekly. Unable to provide pest control summary report. Corrective Action(s): Discard all traps and replace with new ones. Provide latest pest control summary report to the health inspector. Violation Score: 3

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

Comments

- General sanitation satisfactory. - Main handwash sinks (front/two in back) equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Two compartment sinks available for manual warewashing. Sanitizer available at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - Only sealed, prepackaged dry foods stored in the dry storage locker. - FOODSAFE level 1 equivalent trained staff on duty. Verified at the time of the inspection. Ensure that at least one FOODSAFE trained staff is working at all times. - Valid Operating Permit. Temperature control: - All coolers < or = 4C - All freezers < or = -18C - Working thermometers inside all coolers.