INSPECTION REPORT Health Protection ALUI-CL6Q76

PREMISES NAME H & P Noodle House		Tel: (604) 945-9597 Fax:
PREMISES ADDRESS 1466 Prairie Ave Port Coquitlam, BC V3B 5M8		INSPECTION DATE November 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Trong Hieu Pham		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 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): Fresh basil was left at 22 deg C (room temperature) Corrective Action(s): Move basil to cooler. As discussed, whatever is not used in 4 hours must be discarded if basil is left at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some debris observed on floors and along walls in kitchen. Corrective Action(s): As discussed, ensure to continually clean these areas and mop floors thoroughly. Correct by : today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler in corner (part of the cooler and freezer dual combo unit) was at 13 deg C. No food was stored inside and staff are aware of the issue. Corrective Action(s): Repair/adjust cooler to maintain 4 deg C or less. This cooler is part of your original approval and must be functional. Correct by: this week Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations equipped with liquid soap, paper towels, hot/cold running water -All coolers (except above mentioned one) at 4 deg C or less -Freezers at -18 deg C or less (ensure all food in walk in freezer is covered) -Low temperature dishwasher achieved 50 ppm chlorine residual -Bleach spray sanitizer at 100 ppm chlorine residual -No signs of pests at time of inspection