INSPECTION REPORT Health Protection JCHW-B9YUWM

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE March 5, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Hung Hoang		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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sprouts stored at room temperature were at 10C. Corrective Action(s): Sprouts are considered potentially hazardous foods and must be stored at or below 4C. Do not use such a large container to store sprouts. Once the ice begins to melt, it becomes more and more difficult to maintain temperatures at or below 4C, due to the increasing amount of water. Sprouts were transferred into a container half the size and ice was added to the container - sprouts were probed at 4C at the time of inspection Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three pots of soup on the stove were less than 60C. Burner was turned off. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Soup was reheated to greater than 74C at the time of inspection and hot held at 60C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station cold water was shut off. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Cold water was turned back on at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labelled Quats Ammonia was used to store bleach. Corrective Action(s): Ensure all spray bottles are properly labelled to identify their contents. Mixing bleach and ammonia will result in toxic gar formation. Spray bottle was emptied at the time of inspection and will not be used. Violation Score: 3

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

Comments

-Kitchen sliding door cooler was at 4C to 5C. -2-door prep cooler was at 4C (top and bottom). -1-door prep cooler was at 4C (top and bottom). -Prep coolers in the service area were at or below 4C (top and bottom). -Both upright coolers in the customer area were at 4C. -Walk-in freezer was at -18C. -Upright freezer was at -15C -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails were at 100ppm to 200ppm. *Two pairs of nitrile gloves were found on the shelving area. Single use gloves are intended for single use and must be changed and discarded once they become contaminated to prevent potential cross contamination. -Foods stored off the floor and covered. Raw meats were stored below ready-to-eat foods. -Did not observe hot potentially hazardous foods being cooled at the time of inspection. -Ice machine clean and well maintained. -General sanitation satisfactory. Operator will conduct thorough cleaning of facility during renovations. Cleaning also required in the dry storage area. -Washroom clean and well maintained. -Operator has valid FoodSafe Level 1 (Jul 4, 2023). *Facility will close for three weeks to complete kitchen renovations (Starting March 12, 2019, opening April 9, 2019). Facility will replace walk-in freezer, single food prep cooler, upright sliding door cooler, high temperature dishwasher, handwash station, flooring, and add metal skirt to walls (5 ft). Once renovations are completed, contact the inspector prior to resuming operations in the facility. -Please contact the inspector if you have any questions or concerns.