INSPECTION REPORT Health Protection KLAI-CEHS5L

PREMISES NAME Deluxe Noodle House		Tel: (604) 427-3828 Fax:
PREMISES ADDRESS 108-109 - 19255 Fraser Hwy Surrey, BC V3S 7C9		INSPECTION DATE May 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jian Rong Tan		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Cartons of raw eggs stored above celery in the walk-in cooler. Corrective Action(s): Rearrange the storage of raw eggs so that it is below and away from ready-to-eat produce/ food. All food in the refrigeration, freezer and dry storage area must be stored in the proper storage hierachy. Cooked and ready-to-eat food on top and raw meat and raw eggs on the bottom. This prevents potential cross-contamination of food that may not be cooked or will be cooked at a lower cooking temperature. Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation conditions in most areas of the kitchen needs improvement. Please clean and sanitize the following areas: 1. Walk-in cooler - walls and floor 2. Walk-in freezer - walls and floor 3. Handles of the reach-in coolers 4. Deep fryer cabinet 5. Oven 6. Dry storage shelves 7. General floor area of the kitchen area 8. Can opener Corrective Action(s): Maintain the food premises in a sanitary condition by following your sanitation plan. This will help deter any potential pest issues in the future and avoid any contamination of food. Date to be corrected by: June 17, 2022 Violation Score: 15

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

Comments

Routine inspection conducted today: **Note: Due to COVID-19 pandemic, the operator has closed down their dining area and is doing take-out only.** Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at ≤ 4C. All freezer units were at ≤ -18C. All hot hold units were > 60C. In-use utensils are changed out every 2.5 hours as per operator. Note: All in-use utensils must be changed out with clean utensils at least every 4 hours or when soiled and at the end of the day. Proper scoops, with handles, noted in use for all bulk food condiment. Handles not noted touching the food. 2 chlorine sanitizer spray bottles were available in the kitchen area. Both tested with 200 PPM chlorine residual. High temperature dish machine was able to attain 71C at the plate level during the rinse cycle. No signs of pest activities during the inspection. Operator's FOODSAFE level 1 certificate verified - expires February 16, 2024. Permit posted in a conspicuous location.