INSPECTION REPORT Health Protection JKWK-BCDUBJ

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE May 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Wu		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some food inserts suspended in cold ice water and all the ice had melted. Raw meats tested was between 4C and 6C. This product is used up in 30 minutes at the time of inspection. The food was prepared at 3 pm according to time stamps. Product was used up by 3:30 pm. Corrective Action(s): Ensure all potentially hazardous foods are stored at least 4C or below. Replace ice frequently to maintain safe temperatures. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some storage of food products do not have lids or covers. 1. Tofu and rice noodles in stand up glass cooler. 2. 2 containers of meat in walk in cooler. 3. Time stamped diced vegetables in service area. 4. Open bag of rice in storage area. Corrective Action(s): Ensure all food products not in immediate use are stored in a sealed container or covered container. Correction required today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease, old food debris and accumulation of dust observed in the following hard to clean areas: 1. On, under and behind main kitchen grills and stoves. 2. Under the shelving of dry storage room. 3. On the floor near the wooden cutting board table and stand up cooler near the dishwasher. Corrective Action(s): Clean these areas as per the sanitation plan. Correction required in 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice build up surrounding fan of walk in freezer observed. Corrective Action(s): Repair and defrost unit to ensure the unit is in good working order. Repair/cleaning required in 1 week. Violation Score: 3

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

Comments

Premise in general is sanitary except noted areas. No signs of pests at the time of inspection. Hand washing sinks are fully stocked with liquid soap, paper towels and running water. Hot and cold running water available. Dish washer final rinse at 50 ppm chlorine at the plate. 2 compartment sink in use. 200 ppm chlorine sanitizer in use in spray bottles and buckets with cloths. Perishable condiments and service utensils are time stamped and held in ice baths. Time stamped food items are used up in 2 hours or discarded. Rice cooker 1 63C, 2 82C, #3 78C. Hot holding with inserts #1 slices 61C, #2 graveys 65C. Large container soup broths are all above 60C or boiling. Walk in cooler tomatoes 4C, Freezer - 20C meats. Dessert cooler 2C grass jelly. Stand up freezer at -19C ice cream. Chest freezer at -19C egg rolls. Temperature monitoring and sanitizer test strips in use. Ice machine is sanitary with dedicated scoop. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location.