INSPECTION REPORT Health Protection CQUY-CS4P8B

PREMISES NAME Fuji Noodle Restaurant		Tel: (604) 941-8777 Fax:
PREMISES ADDRESS 105 - 2228 McAllister Ave Port Coquitlam, BC V3C 2A5		INSPECTION DATE May 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Zhou		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # CQUY-CRYRJR of May-19-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Soil and food debris observed on "clean" dishes stored on shelves in the kitchen. 2) Raw meat juices/residue observed on the cutting board and knives in the kitchen (left since last night). *Unsanitary food-contact surfaces can contaminate foods and cause foodborne illnesses. Correction: *All food-contact surfaces must be kept clean and free of contamination. *Food contact surfaces must be frequently cleaned and sanitized (with chlorine bleach solution) to prevent contamination of foods.

Comments

Follow-up to routine inspection conducted May 19th, 2023: -Establishment has been thoroughly-cleaned with the exception of the floor surface underneath the deep fryer-->Scrub surface with degreaser chemical prior to opening today -Pest control service visit provided by Lower Mainland Pest Control Ltd (May 20th, 2023)--> Pesticide product applied (Seclira), gluetraps and catch-all traps placed/reset *Operator instructed to maintain weekly service visits from pest control until pest activity has been eliminated (Maintain monthly monitoring visits afterwards) *Ensure to follow recommendations from the pest control technician -Chlorine sanitizer solutions are now available at multiple locations in the kitchen for storing wiping rags -Foods are now covered with lids and/or plastic film *Ensure to keep foods protected against contamination through usage of lids and/or plastic film -Discontinue practice of leaving soiled dishes overnight for cleaning the next day. All dishware/equipment must be washed and sanitized as part of daily closing procedures -Operator instructed to ensure all staff maintain the establishment in its' current state. -Operator instructed to schedule restoration work on the uneven floor surface underneath the cooking line. Tile or other resilient flooring should be installed to allow surface to be easily-cleaned -Closure Order rescinded, subject to the above-noted conditions -