INSPECTION REPORT Health Protection JCHW-ANYTJK

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE July 5, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Sprouts were stored in a container of water with minimal amounts of ice on the top. Sprouts were probed at 10C. 2) Items in the prep cooler were double stacked and stored on top of inserts. Items were probed at 10C. Corrective Action(s): 1) Sprouts are considered potentially hazardous foods and must be stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Ice must constantly added to the solution and water must be emptied as needed. Amount of sprouts stored at room temperature was decreased, water was emptied, and ice was added to the container. 2) Items in the prep cooler must be stored in the inserts and items are not to be placed in double inserts (insulates the container). Items were moved to the bottom of the prep cooler at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Boxes which previously held raw meats were stored at the back door in the heat and sun and attracting flies. Staff stated the back door cannot be opened otherwise flies enter the facility. Corrective Action(s): Do not store old food boxes by the back door. Garbage must be brought to the waste bins to prevent potential pest attraction. Violation Score: 3

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

Comments

-Two door kitchen prep cooler was at 4C (top and bottom). -Single door kitchen prep cooler was at 4C (top and bottom). -Upright glass door cooler (kitchen) was at 4C. -Both front service prep coolers were at 4C. -Both cooler units in the customer area were at 4C. -Walk-in freezer was at -10C. -Upright freezer was at -10C. -Hot holding was greater than 60C. -Hot potentially hazardous foods made this morning were probed at 4C - items were properly cooled. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails tested at 200ppm and labelled. -Deli slicer was disassembled for cleaning and sanitizing at the time of inspection. -Raw foods were properly stored below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.