INSPECTION REPORT Health Protection MBEK-CNN23G

PREMISES NAME Menz Noodle House		Tel: (604) 787-5094 Fax:
PREMISES ADDRESS 160 - 2940 King George Blvd Surrey, BC V4P 0E4		INSPECTION DATE February 1, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pritesh Maharaj/Pramesh Maharaj		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Vegetable cutter stored in sanitary storage area observed with dried on debris. 2. It was stated by staff at time of inspection that all utensils and equipment are manually washed with detergent/soap only, no sanitizer used. It was then stated that Sink and Surface sanitizer is mixed with detergent to wash dishes. Note: Dishwasher available, but was not turned on at time of inspection. Food insert lids observed in dishwasher. Corrective Action(s): 1. Vegetable cutter placed into dishwashing area to be re-washed, rinsed, and sanitized. 2. Reviewed dishwashing procedures with staff on site. Equipment/utensils to be washed in the mechanical high temperature dishwasher, unless they cannot be put through the dishwasher (for example, due to size or composition). If equipment/utensils cannot be mechanically washed and sanitized, they are to be manually washed, rinsed, sanitized, and then allowed to air dry. A poster is available in the dishwashing area outlining the two-compartment manual dishwashing method. Ensure equipment/utensils on site are re-washed and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw beef package (in metal insert) stored partially above tomatoes (ready-to-eat) within the walk-in cooler. Package of beef was slightly overhanging the edge of the metal food insert it was stored in. Note: No evidence of leakage or contamination. 2. Some scoop handles observed to be in contact with food product (preparation cooler insert, hot holding insert). Corrective Action(s): 1. CORRECTED. Tomatoes relocated to vegetable storage rack in walk-in cooler. Ensure raw animal products (e.g. raw meat) are not stored above ready-to-eat foods. There is a risk that raw juices may potentially leak/drip onto food below. 2. CORRECTED. Scoop handles removed from contact with food. Ensure scoops are properly stored to limit potential contamination of food. Violation Score: 3

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Thermometers available for cold holding units. Reviewed cooking procedures. A probe thermometer is available for internal food temperature checks. Food is stored off the floor. Prepared items are covered and labeled. No concerns with thawing / cooling procedures at time of inspection. In-use utensils stored at room temperature are changed out throughout day (approximately every one to two hours, per staff). No concerns with dry food storage. All hand sinks on site are accessible and supplied with hot and cold running water, liquid soap, and paper towels. No concerns with hand washing observed at time of inspection. Non-latex gloves available. Staff hair is restrained, aprons worn. Sink and surface sanitizer available in labeled buckets and spray bottles within required concentration range (272 to 700 ppm DDBSA, 704 to 1875 ppm lactic acid). Test strips available. High temperature dishwasher measured 72 degrees C at the utensil surface (required: minimum 71 degrees C at the utensil surface). General sanitation good. No signs of pest activity. Chemicals and staff personal items stored away from food. Notes: 1. Staff stated FOODSAFE Level 1 equivalent course completed. However, unable to verify FOODSAFE requirements at time of inspection as certificate(s) not available for staff working on site. It was discussed that copies of certificates are to be kept on site / accessible for the Environmental Health Officer to verify FOODSAFE requirements during inspection. 2. Temperature logs maintained. Some dates/times missing, or date(s) not recorded. Discussed with person in charge during inspection. 3. Spill observed at bottom of upright freezer. Ensure spill is properly cleaned. Report to be emailed, as discussed during inspection.