INSPECTION REPORT Health Protection ECAO-BJ5RCH

PREMISES NAME Meet Rice Noodle		Tel: (604) 423-3398 Fax:
PREMISES ADDRESS 5226 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE November 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dengfeng Lin		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few foods above the fill-line in the preparation cooler at insert level: temperature of double stacked crab meat at 11 deg C Corrective Action(s): Discarded crab meat. Do not exceed the fill-line for preparation coolers at the insert level -no foods above the black line Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Garbage bag observed in direct contact with cabbage in Walk-in cooler for covering -A few meat containers double stacked without a suitable barrier in Walk-in cooler -A few foods stored on the ground: syrup containers in waitress bar area, oil containers in kitchen Corrective Action(s): -Do not use garbage bags to store foods -the bags may leach chemicals onto the foods -operator discarded the outer layers of the cabbage in contact -Do not double stack foods without a barrier inbetween -Do not store foods on the ground -on your shelves/risers Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area under stove has food debris, grease Corrective Action(s): Must be cleaned and mopped daily Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 2 deg C -preparation cooler next to kitchen entrance 2 deg C -preparation cooler next to stove 4 deg C -1-door display 3 deg C -1-door upstairs 2 deg C -steamed rice 65 deg C Chemical Controls: -Low temperature chlorine sanitizing washer >50ppm residual -Sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Rid-All Pest control comes in monthly -no activity as per the last report in November Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access