INSPECTION REPORT Health Protection JSAS-CWPQP8

PREMISES NAME Pal Pal Noodle House		Tel: (604) 558-4668 Fax:
PREMISES ADDRESS 109 - 5021 Kingsway Burnaby, BC V5H 4A5		INSPECTION DATE October 17, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Youngsoon Kim		NEXT INSPECTION DATE October 24, 2023
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 = 41

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Container of sauce in hot holding unit 44 C Corrective Action(s): Product discarded. Ensure food items are heated to 74 C before placing in food warmer unit to be maintained at 60 C or warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives on wall mount magnetic strips are visibly soiled with food debris. Prep cooler side of kitchen does not have convenient access to sanitizer for wiping rags. Corrective Action(s): All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Front service area - take out containers removed from packaging stored face-up. Corrective Action(s): Ensure single use, take-out containers when removed from protective packaging are to stored upside down to protect from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise sanitation is poor. Build-up of food debris on floor throughout kitchen. Grease build-up around entire cooking line - floor, back wall, over head ventilation canopy. Ceiling and wall above hot holding have debris on surfaces. Dishwasher and dry storage room - debris on floor. Walk-in freezer door threshold has build-up of black mold growth from moisture accumulation. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Oversized mixing bowl and cooking pot that do not fit within dishwashing sinks and dishwasher onsite, cannot be properly cleaned and sanitized between uses. Corrective Action(s): Discontinue use of large bowl and cooking pot and remove them from the premise. Violation Score: 3

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

Comments

Permit fee notice delivered, permit fee has been paid and renewal decal posted on Permit to Operate. Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. No signs of pest activity observed. High temperature sanitizing dishwasher 78 C achieved. Walk- in Freezer -11 C All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). 1 door upright cooler 1 C, 2 door upright 2 C 2 door undercounter 3 C, rice warmer 61 C Front service area: drink cooler 0 C, 2 door upright cooler 1 C, prep cooler 2 C