INSPECTION REPORT Health Protection DNGG-CTTTX6

PREMISES NAME Noodle Waffle Cafe		Tel: (604) 353-5829 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE July 17, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kelvin Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - 100-200 ppm chlorine bleach sanitizing solution available in kitchen and front service area. **Ensure wiping cloths are stored in 100-200 ppm chlorine bleach sanitizing solution between uses. - Chlorine test papers available to verify sanitizer concentration. - Serving scoops for rice and curry stored in ice water between uses. **When ice melts, refill ice water. **Scoops in continuous use must be washed and sanitized at least once every 4 hours. - Required cleaning has been completed. **Continue to work on regularly maintaining a high level of sanitation throughout the entire premises. **Commercial vent cleaning service scheduled for 20-July-2023. - Kitchen handsink plumbing has been repaired. Unit is no longer leaking. - Food storage has been reorganized. Food is not stored on the ground. - 3-Compartment Sink Manual Warewashing and Sanitizing signs provided for your reference. Post signs for staff reference. Review procedures with staff. - Manual warewashing and sanitizing procedures observed at time of inspection. Correct procedures were in use. - FOODSAFE requirements in compliance. Staff on-site have either FOODSAFE Level 1 or equivalent certification.