INSPECTION REPORT Health Protection AJON-BGZSKS

PREMISES NAME Deluxe Noodle House		Tel: (604) 427-3828 Fax:
PREMISES ADDRESS 108-109 - 19255 Fraser Hwy Surrey, BC V3S 7C9		INSPECTION DATE October 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jian Rong Tan		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser empty for hand washing station near cookline. Corrective Action(s): Refill liquid soap dispenser. Ensure all hand sinks are fully equipped with liquid soap, paper towels and hot/cold running water at all times for adequate hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning needs improvement in the following areas: - High contact surfaces (e.g. door handles for prep coolers) - Ventilation canopy - Underneath cookline Corrective Action(s): Clean all the areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected starting today. Violation Score: 3

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

Comments

Routine Inspection: All hand washing stations except the sink near cookline (see violation code 401 above) fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding for rice and soup maintained above 60 degrees Celsius (140 degrees Fahrenheit). Bleach sanitizer in spray bottles = 200 ppm. General food storage practices satisfactory: - Food items covered and protected from contamination. - Meats stored below ready to eat foods. - Dry storage area satisfactory. - All food items stored at least 6 inches off the floor. Ice machine clean. Ice scoop stored in designated container. High temperature dishwasher sanitizing with 78.1 degrees Celsius at dish level after final rinse cycle. Dining area cleanliness good No signs of pest activity at the time of inspection. Operator presented FOODSAFE Level 1 certificate at the time of inspection. Front buffet is not in use at the time of inspection. Ensure that if and when the buffet table is in use, the temperature of buffet table is pre-heated to 60 degrees Celsius or above. Food needs to be heated to 74 degrees Celsius or above before being placed into the hot holding unit that is pre-heated to 60 degrees Celsius or above.