INSPECTION REPORT Health Protection JCHW-B2ZTMK

PREMISES NAME Asian Noodle Island		Tel: (604) 591-6528 Fax:
PREMISES ADDRESS 302 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE July 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hung Hoang		NEXT INSPECTION DATE August 01, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Front service staff observed drying hands on a multiple use cloth towel after washing hands. Corrective Action(s): After proper handwashing, hands must be dried with a single use method. Using a reusable towel may result in cross contamination. Review with staff proper hand hygiene practices. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Front service area food was stored in an opened metal can. Plastic wrap was placed on the top of the can. Corrective Action(s): Once canned items are opened, items must be transferred to food grade containers. Contents of the can were transferred to a food grade container at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright glass door cooler (next to cook line) was at 6C and upright freezer was at -5C. Corrective Action(s): Service or adjust refrigerator and ensure it can maintain 4C or less at all times and service or adjust freezer unit and ensure it can maintain -18C. Violation Score: 9

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

Comments

-Kitchen prep coolers were at or below 4C (top and bottom). Do not place foods on top on the inserts - cold holding unit is unable to maintain foods at 4C on top of the inserts. -Walk-in freezer was at -17C. -Service area prep coolers were both a 4C. -Front customer area coolers were both at 4C. -Sprouts stored in an ice water bath. -Hot holding was greater than 60C. -Hot potentially hazardous foods rapidly cooled in shallow layers in the walk-in freezer. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Both handwash stations unobstructed and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. -Ice machine clean and sanitary. Ice scoop stored in a sanitary manner. -Deli slicer was recently used - unable to assess cleaning and sanitizing procedures. -Foods properly stored off the ground and covered. Raw meats stored below and separately from ready-to-eat foods. -Dry ingredient store room - foods stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom well maintained. -Operator FoodSafe Level 1 refresher completed. Certificate valid until July 04, 2023 (96%). -Please contact the inspector if you have any questions at the time of inspection.