Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-B6ASBC
PREMISES NAME
Asian Noodle Island
Tel: (604) 591-6528
Fax:
PREMISES ADDRESS
302 - 15988 Fraser Hwy
Surrey, BC V3S 2W4
INSPECTION DATE
November 7, 2018
TIME SPENT
1.33 hours
OPERATOR (Person in Charge)
Hung Hoang
NEXT INSPECTION DATE
November 28, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 24
Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken was placed in an insert approximately 15cm in depth in the walk-in cooler. Chicken was at 40C and was made approximately 30 minutes ago.
Corrective Action(s): To assist rapid cooling of foods from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less, cool food items in a shallow tray. Chicken was transferred to a shallow pan and placed into the walk-in freezer at the time of inspection.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sprout were stored at room temperature without any ice. Sprouts were at 16C. Sprouts have been out for less than 2 hours.
Corrective Action(s): Sprouts must be stored in a cooler at 4C or less or in an ice/water mixture and maintained at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Ice was placed in the sprouts container at the time of inspection.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris by the blade.
Corrective Action(s): Ensure all equipment is properly washed and sanitized. Items may require pre-soaking to removed dried on food debris. Equipment was washed and sanitized at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw meat was covered in a Winners shopping bag.
Corrective Action(s): Used shopping bags are not to be used to store or contact foods. Used bags may potentially contaminate foods. Shopping bag was discarded at the time of inspection.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Three mouldy avocados were found under the ice machine - avocados were all white.
2) Prep cooler (2 door) door seals require cleaning.
Corrective Action(s): 1) Ensure facility is cleaned on a regular basis. Staff must pick up food items which fall under equipment or on the floor.
2) Ensure all equipment is maintained in a clean and sanitary condition.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1) 3-compartment sink is leaking water.
2) Light fixture over cook area is missing a light shield.
3) Flooring by the dishwasher is in need of repairs.
Corrective Action(s): 1) Service or repair pipe to prevent leaking water. Ensure all equipment is maintained in good working order.
Correction date: 1 week
2) Replace shatter shield to prevent broken glass contamination of foods.
Correction date: 2 weeks.
3) Floor requires repairs to prevent standing water. Operator is planning on renovating facility in Spring 2019. Renovations to the facility may require approval from the Health Department and the City of Surrey.
Violation Score: 3

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

-Prep cooler (single door) was at 4C (top and bottom).
-Prep cooler (double door) was at 3C (top) and 4C (bottom).
-Front service area prep coolers were at or below 4C.
-Front customer area coolers were at 4C and 1C.
-Walk-in freezer was at -11C.
-Upright freezer was at -16C.
-Hot holding of rice and soup was greater than 60C.
-High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing).
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing proper handwashing and also discarding/changing single use gloves.
-Both bleach sanitizer pails labelled and tested at 200ppm.
-Deli slicer was in use at the time of inspection. Operator stated slicer is cleaned and sanitized after each use with bleach sanitizer.
-Raw meats properly stored below ready-to-eat foods.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary.
-Operator has valid FoodSafe Level 1 (Jul 4, 2023).
-Please contact the inspector if you have any questions or concerns.