INSPECTION REPORT Health Protection MBEK-BJYTDF

PREMISES NAME Noodlebox		Tel: Fax:
PREMISES ADDRESS 110 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE December 18, 2019	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Jacob Doerksen		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle labeled as quats sanitizer had no detectable quats sanitizer. Corrective Action(s): Bottle was emptied. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Ensure all staff understand and follow correct procedures for the use of sanitizer, as outlined in the sanitation plan. Violation Score: 5

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

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

Comments

Routine inspection conducted: Walk in cooler at 3 degrees C Glass beverage cooler at 3 degrees C. Note: No potentially hazardous (perishable) food storage. Front line coolers: Small preparation cooler at 2 degrees C (above) and 3 degrees C (below) Central preparation cooler at 3 degrees C (above) and 3 to 4 degrees C (below) Left preparation cooler at 3 to 4 degrees C (above and below) Freezer at -19 degrees C Hot holding internal food temperatures at 60 degrees C or more Probe thermometer on site for internal temperature checks Raw foods such as shell eggs not observed to be stored above ready-to-eat foods Hot and cold running water, liquid hand soap, and single use paper towels available for hand washing. High temperature dishwasher measured 77 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface) Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm* Chemical bottles labeled Temperature and sanitation logs maintained No signs of pest activity at time of inspection Permit posted in front area *Exception: Refer to violation 302