INSPECTION REPORT Health Protection JCHW-ASXUTF

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE November 9, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE November 30, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 inserts of chicken and beef were probed at 30C, 33C and 48C in the cooler units. Inserts were approximately 15 to 20cm deep. Operator stated items were made approximately 1 hour ago. This is a continued repeated violation. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Items were placed into a metal tray in single layers in the walk-in freezer at the time of inspection. Continued improper cooling of potentially hazardous foods will results in the issuance of a violation ticket. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Fried wontons and fried beef was placed into a used cardboard tomato tray to soak up the oil. 2) Congealed pork blood was stored on top of a container of cooked rice and ground pork was stored above insert of improperly cooling chicken. This is a continual violation. Corrective Action(s): 1) Do not place foods into used cardboard containers, unless container is lined with an unused food grade material to prevent potential contamination of foods. Items were discarded at the time of inspection. 2) Raw foods must be stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine is leaking water. Corrective Action(s): Repair leaking pipe and ensure all equipment is maintained in good operating condition. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: A bottle of degreaser was stored in the food preparation area, next to a bottle of plum sauce. Corrective Action(s): Chemicals must be stored in a separate location from food to prevent potential chemical contamination of foods. Degreaser was moved to the dishwashing area at the time of inspection. Violation Score: 9

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

Comments

-2-door prep cooler was at 4C (top and bottom). -1-door prep cooler was at 4C (top and bottom). -Glass upright cooler was at 4C. -Bar area prep coolers were both 4C or less. -Customer area coolers were 4C or less. -Walk-in freezer was at -14C. -Upright freezer was at -12C. -Hot holding of rice and soup greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -General sanitation satisfactory at the time of inspection. -Washrooms clean and well maintained. -No signs of pests noted at the time of inspection. *Continued non-compliance with the Food Premises Regulation will result in the issuance of violation ticket(s). *Operator's FoodSafe Level 1 certificate will expire on July 29, 2018. To renew, operator must either successfully complete a FoodSafe level 1 course or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.