INSPECTION REPORT Health Protection 252213

PREMISES NAME Noodlebox		Tel: (778) 545-5421 Fax:
PREMISES ADDRESS 110 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE May 20, 2021	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Jacob Doerksen		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Cooked rice stored above cold holding unit in food prep area. Rice probed at 9C and stored at room temperature. Operator mentioned rice is stored at room temperature for less than 2 hours and thrown out after 2 hours. Health rationale: Rice stored above 4C for more than 2 hours can cause exponential microbial growth and/or toxin production. Without time stamps on food, it is difficult to monitor time to ensure microbes do not grow and/or toxins do not form. Corrective action: Rice was stored in cold holding unit during inspection. Operator was educated about how to properly store rice. Rice must be stored at 4C or lower or if kept at room temperature, a time stamp should be place don the container to ensure it is not kept out for more than 2 hours. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation: Rice scoop placed outside rice warmer placed in room temperature water. Health rationale: Rice scoops not placed in ice water (placed in room temperature water) harbors bacteria and/or toxin production which could be transferred onto the food. Corrective action: Water in rice scoop container was changed during inspection. Ensure ice is placed inside the rice scoop container to prevent microbe growth and/or toxin production. A timer set for 2 hours may also be used and scoop water should be changed and scoops should be cleaned and sanitized every 2 hours at minimum. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: Build up of grease observed on ventilation hoods in kitchen. Ventilation hood maintenance cleaning was due in Jan 2021. Health rationale: Grease may contaminate food and attract pests. Grease build up is also a fire hazard. Corrective action: Operator contacted maintenance company during inspection. Health officer will follow-up to ensure the ventilation hood is maintained in sanitary manner. Ensure ventilation hoods are cleaned and sanitized between regular maintenance cleaning to prevent build-up. Date to be corrected by: 1 month Corrective Action(s):

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

Comments

Observed during inspeciton: 1) Temperatures: -Walk-in cooler at 4C. -2-door stand up freezer at -18C. -Sandwich cooler #1 at 3C (top). Note: Bottom door of this cooler is currently broken. Operator waiting for part replacement. Bottom part of this cooler not in use right now. -Sandwich cooler #2 at 3C (top) and 4C (bottom). -Sandwich cooler #3 at 4C (top) and 4C (bottom). -Rice hot held in warmer at 72C. 2) Sanitation: -High temperature dishwasher reached 75.0C at plate surface (final rinse temperature). -QUATS sanitizer bottles measured at 200ppm (x4 bottles). -Handsinks at prep area, back area and staff washrooms, all adequately supplied with soap, paper towel, hot and cold running water. -General sanitation okay. -No signs of pests during time of inspection. -2-compartment sink available for manual warewashing (with drain plugs). 3) Storage: -All food is stored off the ground (at least 6 inches). -Personal belongings stored away from food prep areas. -All food is covered. -Dry storage area organized in clean manner. 4) Admin: -FoodSafe Level 1 trained operator on premises during inspection (expires July 18, 2022). -Operating permit visible during inspection.