INSPECTION REPORT Health Protection SSZO-B4RTQ5

PREMISES NAME Terracotta Boyz Xian Noodle		Tel: (604) 336-9999 Fax:
PREMISES ADDRESS 12 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE September 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chuck Zhang		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator indicated bleach sanitizer is used on food contact surfaces at the end of the night. Corrective Action(s): Food contact surfaces must be sanitized after each task/contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Garbage can placed in front of handwashing station by cooking line Corrective Action(s): Ensure handwashing station is accessible at all times and do not store any items in front. Garbage can moved to the side. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods noted in dry storage room Corrective Action(s): Once opened, dry goods should be stored in pest proof containers Violation Score: 3

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

Comments

Health permit is present 3-door sliding cooler: 3.2oC Small prep cooler in kitchen: 4oC Small prep cooler at front: 4oC Beverage cooler: 13oC No perishables in cooler Freezer: -19oC "Patriot" cooler is now used as dry storage Hot holding: 60oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer in spray bottle noted at 200ppm chlorine Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: Ensure operator follows proper cooling method: 1) 60oC to 20oC in 2 hours -- in shallow containers, do not cover food, use ice wands if required 2) 20oC to 4oC in 4 hours

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-B4RTQ5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment