INSPECTION REPORT Health Protection DSOG-CJ8TXW

PREMISES NAME Grains Fish Noodle		Tel: Fax:
PREMISES ADDRESS 2119 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE September 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Junjie Feng		NEXT INSPECTION DATE September 20, 2022
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 = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large quantities of presoaked noodles (approximately 3.5 large bins) stored at room temperature. The staff stated that the dry noodles were presoaked in water. Corrective Action(s): Discard the noodles. All prepared noodles (ie. cooked or presoaked) must be stored inside the cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - No surface sanitizer available at the time of the inspection. - Cutting board used for food preparation stored directly on the floor of the kitchen. Corrective Action(s): - Staff prepared new surface sanitizer in a designated bin at 100ppm chlorine bleach concentration. Keep sanitizer with presoaked wiping cloths available at all times. - Store the cutting board on shelves. Do not store any cooking equipment directly on the floor of the kitchen. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No paper towels inside the paper towel dispenser at the main handwashing station. - Observed staff using the main handwashing station to rinse a cooking pot. Corrective Action(s): - Immediately provide disposable paper towels in the dispenser. - Do no use the designated handwashing sink to rinse any cooking equipment. This is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The Food Safety Plan does not include advanced preparation of the dry noodles. Corrective Action(s): Update your Food Safety Plan for advanced cooking preparation of the dry noodles and send a copy to the health inspector for review. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: The Sanitation Plan does not include using the three compartment sinks for food preparation. Corrective Action(s): Update your Sanitation Plan to include proper steps for using the three compartment sinks for food preparation, including the sanitizing step. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Three compartment sink available for manual warewashing. - Dry storage area has adequate space and wire racks. - Basement storage locker contains one upright cooler and take-out containers/single use utensils/dry foods like dry noodles. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Prep cooler = 3C - All coolers (upright) < or = 4C - Rice cooker = 88C - All freezers (two upright) < or = -18C. - Reach in cooler (drinks only) = 5C - Working thermometers available inside all coolers. * Report not signed due to COVID-19. Report printed and reviewed with staff on-site.