INSPECTION REPORT Health Protection 252989

PREMISES NAME Pal Pal Noodle House		Tel: (604) 558-4668 Fax:
PREMISES ADDRESS 109 - 5021 Kingsway Burnaby, BC V5H 4A5		INSPECTION DATE August 10, 2021	TIME SPENT 4 hours
OPERATOR (Person in Charge) Youngsoon Kim		NEXT INSPECTION DATE August 13, 2021
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): observation: Black mould noted in the ice-machine and contaminated the ice inside. Corrective action: discard all ice from the ice machine. Remove mould from the ice machine and sanitize the inside of the ice machine with bleach (100-200ppm chlorine) before making new ice from the ice machine. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): observation: Rice was improperly reheated by using the warming mode of the rice cooker. Internal temperature of the rice was at 50 deg. C. Staff state that the rice was placed in the rice cooler 30 min ago. Corrective action: Rice was reheated by using the cooking mode of the rice cooker. Ensure food is being reheated to at least 74 deg. C internal temperature for at least 30 seconds. observation: 1-door clear cooler near the mop sink was at 13 deg. C. Onion sauce stored in the cooler at 13 deg. C internal temp. Mayonnaise at 10 deg. C internal temp. operator stated raw eggs and a box of salad vegetable were placed in the cooler 1 hour ago. Temperature setting for the cooler was at the lowest setting. Corrective action: Discard the onion sauce and mayonnaise. Transfer raw eggs and salad vegetable into working coolers. Adjust the temperature setting of the cooler to higher setting to ensure the cooler at or below 4 deg. C . Do not store in any potentially hazardous food until the cooler is at or below 4 deg. C Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): observation: 1) Sanitizer solution in the kitchen was more than 200ppm chlorine. Staff stated they were using 2L of bleach in 4 L of water 2) Sanitizer solution in the front was at 10ppm chlorine. Corrective action: 1) Dilute the chlorine until it's between 100-200ppm chlorine > 200ppm will leave chemical residue on food contact surface and contaminate food 2) Add more bleach solution into the sanitizer solution and maintain it between 100-200ppm. This is to ensure food contact surface is being properly sanitized. *use 2mL (or 1 teaspoon) of bleach solution in 1L water to prepare 100ppm chlorine -chlorine solution should be verified using chlorine test strips at least once per day. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: observation: 1) Handsink in the kitchen was replaced with prep sink. Date To Be Corrected By: 2021/08/13 2) hand sink near mop sink have no paper towels in the dispenser Corrected During Inspection Correction: 1) Remove the prep sink and re-install handsink (small basin to ensure the handsink is solely for handwashing purpose) 2) supply paper towels to the handsink to ensure proper handwashing. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): observation: 1) hot holding sauces and 2 buckets of onion (peeled) were not covered 2) Oyster sauce was stored in the opened can 3) Several containers of black bean sauce were stored under 2-compartment sink in kitchen 4) Bowls were stored inside containers of flour Corrective actions: 1) Cover the sauce and onions to protect them from contamination. 2) Discard oyster sauce. Never store food in its opened can to prevent food being contaminated from leaching of can. 3) Remove black bean sauce from the area under the sink. Never store any food under sink due to potential contamination from leakage of sink. Corrective Action(s): Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): observation: A big container of raw meat was being thawed in room temperature. Corrective action: transferred the meat into the walk-in freezer Ensure proper thawing techniques are used: -thaw food in cooler overnight -thaw food in its unopened package or in clean foodgrade container under cold running water -thaw food by cooking e.g. Microwave. *Never thaw food at room temperature as it promotes pathogen growth Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: observation: 1) dust and oil grease accumulated under cook line, corners, and hard-to-reach areas. Date To Be Corrected By: 2021/08/12 2) Grease accumulated on the exhaust panels of fume hood. operator stated the fume is only cleaned 4 times a year by service company Date To Be Corrected By: 2021/08/12 Corrective actions: 1) Clean and sanitize areas where dust and oil grease were noted. Ensure regular cleaning schedules to maintain the premise in a sanitary condition 2) Manually clean the front exhaust panels of the fume hood in a regular basis (e.g. once a week) to prevent grease buildup as grease on the exhaust panel may fall into food or cause fire hazards. Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): observation 1) Cardboads were used for liners under the cooking equipment 2) Cardboards and cloth towels were used for liners on the shelf in kitchen 3) Stacked paper egg craetes were used to raise garbage can near the stoves. Corrective actions: 1) and 2): Remove Cardboards and cloth towels from the shelf and under cooking equipment. Do not use Cardboards and cloth towels as liners because they are absorbent and not cleanable. 3) Remove the stacked paper egg crates as it may caught on fire near the stove. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: observation: 1-door clear cooler near the mop sink was unable to maintain at or below 4 deg. C after the temperature setting adjustment. Corrective action: Repair or replace the cooler so it's able to maintain at or below 4 deg. C Date To Be Corrected By: 2021/08/13 Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: observation: 1) Handsink in the kitchen was replaced with a prep sink. Date To Be Corrected By: 2021/08/13 2) A new 2-compartment sink was installed in the kitchen near the stove. 3) 1-door clear cooler was relocated near the mop sink Date To Be Corrected By: 2021/08/13 Corrective action: 1) Remove the prep sink and re-install a handsink in the kitchen 2) No Correction required, the 2-compartment sink near the stove can remain. 3) Re-locate the cooler to area near the front handsink to allow the mop sink properly accessed and used. Corrective Action(s): Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: observation: No thermometers were placed in the 1-door clear cooler and the drink cooler to allow temperature monitoring and recording. Date To Be Corrected By: 2021/08/13 Corrective action: place thermometers in the coolers. Ensure temperatures of all refrigeration units are being checked and recorded at least 2 times in a day. Corrective Action(s): Violation Score: 1

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

Comments

General Comments -cooler with insert in kitchen: 4 deg. C -2-door display cooler: 4 deg. C -2-door under counter cooler: 3 deg. C -meat cooler: 2 deg. C -Hot holding sauces: 62 deg. C -Cooler with insert in front: 3 deg. C -walk-in freezer: -19 deg. C -Drink Cooler: 1 deg. C -Cooler near ice machine: 1 deg. C -High temp dishwasher: 74 deg. C on the plate level -No signs of pest activity observed during inspection -Rice in rice cooker: 80 deg. C -At least 1 staff on duty has valid food safe level 1. -Permit posted in a conspicuous location. Recommendation -Ensure inserts are covered when not in use to maintain temperature at or below 4 deg. C -Ensure food in inserts not exceeding the fill line to allow proper cooling.