INSPECTION REPORT Health Protection MUPN-BH8TA2

PREMISES NAME DT Noodle House		Tel: (778) 233-4147 Fax:
PREMISES ADDRESS 101 - 19141 Ford Rd Pitt Meadows, BC V3Y 2P8		INSPECTION DATE October 23, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Billy Tran		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Line cooler across from the cooking area was 8C (46F) during inspection, this must maintain 4C(40F) or less at all times. Cooler adjusted during inspection. Corrective Action(s): Check all coolers daily to make sure they are working properly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up seen behind cooking area. Corrective Action(s): Clean behind all cooking equipment. Owner stated he will clean it tonight - ok. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JAHN-B3HVTM of Aug-10-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Containers storing dry ingredients are not maintained in a sanitary manner 2. Pots and pans are hanging over a mop sink Correction: 1. Wash and sanitize the noted containers & scoops 2. Relocate pots and pans DATE TO BE CORRECTED BY: August 13 2018

Comments

Note: Sprouts in ice but ice mostly melted. Make sure this is consistently topped up to make sure the sprouts stay 4C (40F) or less at all times Other observations: √ All other coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Cooling reviewed, walk in freezer used to cool broth, no concerns with process noted √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked - Bleach sanitizer available but was around 50ppm - change this frequently (every few days) if not used up to make sure it stays 100ppm. √ Low temperature dishwasher at 50ppm √ General sanitation and maintenance is good √ No signs of pest infestation noted √ Thermometers present √ Staff with FoodSafe present √ No concerns with staff hygiene or food handling noted during inspection Note: Any FOODSAFE certificates issued before July 29, 2013 expired on July 29, 2018. Refresher courses are available through https://foodsafe.ca/