INSPECTION REPORT Health Protection DSOG-CJHUV5

PREMISES NAME Yunshang Rice Noodle House (Burnaby)		Tel: (604) 568-1616 Fax:
PREMISES ADDRESS 1605 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 22, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yao Li (Lisa)		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw eggs stored at room temperature. - Presoaked noodles stored at room temperature. - Chopped vegetables stored at room temperature. Corrective Action(s): Discard all food items noted above. Keep all perishable food items inside the cooler at < or = 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap inside the soap dispenser at the main handwash station. Corrective Action(s): Immediately provide soap inside the dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Multiple food items stored uncovered inside the walk in cooler - Open bag of cleaning supply stored in the dry storage room with dry foods. Corrective Action(s): - Cover all food items with lids or plastic wraps. - Store all cleaning supplies in separate, designated area away from foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Cockroaches observed on sticky glue traps inside the kitchen. - Dead mouse found inside one of the tin cat traps. - Pest control summary reports indicate biweekly inspection. Last inspection in September. Corrective Action(s): Discard all soiled sticky glue traps. Ensure that third party pest control company inspects all traps thoroughly and reset all traps. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and dirt in the following areas: - on floors inside the walk in cooler - underneath the dishwasher - behind coolers - underneath food prep tables. Corrective Action(s): Clean the areas noted above. Implement a regular deep cleaning schedule. This will be checked during the next follow up inspection. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Induction stove placed in the middle of the kitchen. Staff indicated that they were cooking foods that create grease-laden vapors for staff. Corrective Action(s): Immediately stop this practice. Remove the induction stove. All cooking must be done on approved cooking equipment under an adequate ventilation system. Violation Score: 5 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Clothing stored inside the walk in cooler covering food. Corrective Action(s): Immediately remove all clothing from the walk in cooler. Only store food inside the walk in cooler. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer inside the walk in cooler. Corrective Action(s): Immediately provide working thermometer inside the walk in cooler. Violation Score: 1

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

Comments

- Low temperature dishwasher dispensed 50ppm chlorine bleach concentration. - Surface sanitizer available in designated buckets (back) at 100ppm chlorine bleach concentration. Presoaked wiping cloths stored inside. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Recommend training at least one cook staff to FOODSAFE level one. No cooks inside the kitchen had FOODSAFE level one and lacked basic food safety and sanitation knowledge (ie unable to read temperature readings on thermometers). Temperature control: - All coolers < or = 4C - All freezers < or = -18C - All hot holding units (rice cookers) > 70C - Working thermometers inside all coolers.