INSPECTION REPORT Health Protection SDHI-CE5T4J

PREMISES NAME Menzou Ramen		Tel: (778) 291-1811 Fax:
PREMISES ADDRESS 104 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE May 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hai Chi (Jason)		NEXT INSPECTION DATE May 06, 2022
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bubble tea pearls and pre-packaged cooked noodles observed stored at room temperature. Staff stated that all items have been out of the cooler for less than two hours during lunch rush. Items were probed to all be under 20'C. All foods were immediately transferred into the coolers during inspection. Corrective Action(s): Once cooked, bubble tea pearls become potentially hazardous and may only be stored at room temperature for 4 hours, after which they must be discarded. Bubble tea pearls may also be cooled quickly from 60-20'C within 2 hours and from 20'C to 4'C within 4 hours, after which they may be stored in the cooler. Ensure all staff is trained to keep all potentially hazardous foods in the cooler at 4'C or lower. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: [REPEAT VIOLATION] Ice machine observed with pink mildew/mold on inside. Operator discarded ice and began cleaning and sanitizing the machine during time of inspection. Corrective Action(s): Discard all ice from the ice machine. Ensure ice is obtained from an approved source to be used for cooling sprouts and to hold in-use utensils. Clean the ice machine with soap and water and sanitize with 100 ppm bleach solution (as per manufacturer label). Clean and sanitize the ice machine frequently to prevent mold build up. Failure to clean and sanitize may result in progressive enforcement action. To be corrected by: May 6, 2022 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottle measured at 50 ppm QUATS concentration with test strip. Operator replaced QUATS sanitizer in the bottle from the dispenser at the mop sink and QUATS concentration remained at 50 ppm. Operator prepared fresh bleach sanitizer in a bucket with wiping cloths during time of inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): Until the QUATS sanitizer dispenser at the mop sink is repaired, ensure bleach sanitizer is prepared fresh daily at 100-200 ppm chlorine concentration by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Use bleach sanitizer at a concentration of 100-200 ppm to sanitize all food contact surfaces, equipment and utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: QUATS sanitizer dispenser located at the mop sink is not able to dispense 200 ppm QUATS concentration. QUATS sanitizer is measured at 50 ppm with test strip. Corrective Action(s): Repair the QUATS sanitizer dispenser at the mop sink to ensure it is able to dispense 200 ppm QUATS concentration. Obtain QUATS test strips from the manufacturer to ensure sanitizer strength is checked and verified at least once per day. To be corrected by: May 12, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-held rice measured at >60'C - General sanitation of premise is satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher reach 76'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available with drain plugs - Ventilation hood kept in good sanitary condition - Chemicals are stored away from food - No signs of pest during time of inspection - FOODSAFE Level 1 trained staff available on site - Health permit visible at front entrance *Reminder: temperature logs are not maintained. Ensure temperatures of all cold and hold holding equipment is monitored at least once per day and recorded on the temperature log. Keep the record to be verified by the health inspector. Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.