INSPECTION REPORT Health Protection JAHN-B87QXX

PREMISES NAME DT Noodle House		Tel: (778) 233-4147 Fax:
PREMISES ADDRESS 101 - 19141 Ford Rd Pitt Meadows, BC V3Y 2P8		INSPECTION DATE January 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Billy Tran		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The ice machine is missing a cover. The operator noted that he has contacted a contractor to have it repaired. Corrective Action(s): Ensure to make fresh ice everyday until a cover is in place. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Observed single use containers (yoghurt containers) being re-used to store frozen foods. Corrective Action(s): Discaard all single use containers and store foods in re-usable, washable food-grade containers. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some fridges lack thermometers. Corrective Action(s): Ensure that all fridges in the premises are equipped with accurate thermometers. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FOODSAFE level 1 has expired and the other food handler has not taken FOODSAFE. Corrective Action(s): The operator shall re-take FOODSAFE level 1 and in operator's absence, at least 1 person shall hold a valid FOODSAFE level 1 certficiate. Violation Score: 1

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

Comments

- The handsink in the front area was stocked, but the handsink in the kitchen was not equipped with paper towels. Ensure to place paper towels in close proximity to the handsink. - Sanitizer was dirty and lacked adequate chlorine concentration. Ensure to re-make sanitizer when it is dirty. - Low temp dishwasher produced adequate chlorine concentration (50ppm) - The operators has a infrared gun thermometer to monitor fridge temperatures, but inconsistent recordkeeping was observed. - Walk-in cooler and upright coolers measured 4C or below - The cooler with inserts measured 7.8C at the time of inspection. The operator noted that this cooler may be on defrost cycle. Ensure to monitor the temperature and have it repaired if the temperature does not drop to 4C. - Ensure to store raw meats on the bottom shelf in all coolers. - Cover all foods stored in the walk-in cooler. - General sanitation requires attention.