Fraser Health Authority



INSPECTION REPORT
Health Protection
MUPN-BM5T96
PREMISES NAME
DT Noodle House		Tel: (778) 233-4147
Fax:
PREMISES ADDRESS
101 - 19141 Ford Rd
Pitt Meadows, BC V3Y 2P8		INSPECTION DATE
February 25, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Billy Tran		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Ice bath was low for spouts stored at room temperature. Ice level must be at least as high as the food level in the container. Portion of spouts out at room temperature was small enough that would be used up in less than 2 hours.
Corrective Action(s): Top up the ice and continue to only keep out a small portion of sprouts that can be used in less than two hours.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Several large frozen whole cuts of meat were observed unprotected on the walk in freezer floor.
Corrective Action(s): Wrap or put these in a container to protect from contamination. Due: Today
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Small cooler under the counter with blenders had an oven thermometer in it for monitoring. The lowest temperature this measures is 40C when refrigeration temperature is 4C.
Corrective Action(s): Replace thermometer with one that can measure refrigeration temperature. Due: Thursday Feb 27th
Violation Score: 1

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

Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Food up off floor ≥6”, ready to eat foods stored above raw foods
√ Hand wash stations fully stocked
√ Bleach sanitizer available at 100ppm
√ Low temperature dishwasher at 50ppm
√ General sanitation and maintenance is satisfactory
√ No signs of pest infestation noted
√ Staff with FoodSafe present