Fraser Health Authority



INSPECTION REPORT
Health Protection
KKIM-CRYRD6
PREMISES NAME
Snail Rice Noodle King 2		Tel: (778) 873-8918
Fax:
PREMISES ADDRESS
2136 - 4500 Kingsway
Burnaby, BC V5H 2A9		INSPECTION DATE
May 19, 2023		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Chao Long Pang		NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
- REPEAT VIOLATION: Two chunks of partially cooked pork on hooks were being moved to be deep fried upon the arrival of the inspector. Each measured at 27.3C and 28.8C. Staff stated that they have been drying for less than two hours in ambient and that they were going to deep fry them again. No records / time tracking available to prove this. Three buckets full of cooked rice noodles observed in ambient - measured at 23.4C and 21.2C. Staff said they were prepared at 11am. No record to prove this.
Corrective Action(s):
- Products discarded. Stop the drying procedure of the pork meat in the room temperature immediately. This process has not been addressed in the food safety plan approved by the inspector. Ensure to time track noodles. If no records are available for time/temperature control in the future, they will asked to be discarded.
Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Same violations from the routine inspection (KKIM-CRPPCJ) observed again. If repeat violation is observed again in the future, violation ticket will be issued.
- Food Safety Plan to be submitted regarding the preparation of the pork. Cease the practice of drying the pork in ambient temperature immediately until food safety plan is reviewed & approved.