INSPECTION REPORT Health Protection LKIM-D2MS7F

PREMISES NAME No 1 Beef Noodle House		Tel: (604) 438-6648 Fax:
PREMISES ADDRESS 4741 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE February 20, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Peter Wu		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO several potentially hazardous food items including Bubble tea Pearls and eggs were stored without time recording and outside of cooler or hot holding storage. CORRECTED DURING INSPECTION - Items returned to cooler unit. Bubble tea pearls time tracked. . Corrective Action(s): Facility staff have demonstrated repeatedly inability to properly time track potentially hazardous food items that are stored outside of cooler units. Ownership change resulted in new under counter cooler unit being purchased and installed. The need for ambient temperature storage of potentially hazardous food items should have been eliminated with this cooler addition. **** The facility is NOT permitted to use ambient temperature for storage of potentially hazardous food items in kitchen area as staff can not properly demonstrate using time recording. **** Going forward ONLY THE BUBBLE TEA PEARLS are to be time tracked at ambient temperatures. If facility continues to fail to label Bubble tea pearls with time stickers/time records then storage of Bubble tea pearls at ambient temperatures will not be permitted either. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of meat item in hot holding unit at temperatures of less than 60 degrees. Temperatures of 44-48 degrees Celsius observed. CORRECTED DURING INSPECTION. . Corrective Action(s): DO NOT double stack food items in hot holding unit. Food containers are to be in direct contact with hot water bath to ensure temperatures of 60 degrees Celsius are maintained. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO only one container of sanitizer solution was made available in kitchen area. No sanitizer solution was made in Bubble tea area and the other container of sanitizer solution in kitchen was measured to be at 0ppm Chlorine. CORRECTED DURING INSPECTION - staff were instructed to replace sanitizer solution in kitchen. Staff made sanitizer solution in Bubble tea pearl area. . Corrective Action(s): Ensure adequate amount of sanitizer solution is made prior to food production in all food production areas. Do not make only once EHO arrives. Sanitizer solution must be made in the morning and changed throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needs to occur in the following places: - Shelves of kitchen throughout - Cutting block area (walls and shelves) - Dry storage (bins and shelves - Walls of walk in cooler unit have mould growth. . Corrective Action(s): Ensure routine cleaning in these areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher temperatures are too low. Low temperature dishwasher information panel states dishwasher minimum wash and minimum rinse temperature is to be 120 degrees Celsius. At time of inspection and after repeated cycles dishwasher was only able to achieve maximum temperatures of 103 degrees F (39.9 degrees Celsius). Broken dry storage containers in dry storage area. Walls of walk in cooler unit are rusty and require repainting. . Corrective Action(s): Have dishwasher serviced. Water temperatures need to reach a minimum wash of 44 degrees Celsius so that fat is able to be properly removed from dishwasher. Replace broken dry storage containers in dry storage area Repaint/resurface walls of walk in cooler unit . . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Chlorine Sanitizer Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - Common use items washed and sanitized frequently every 2 hours or more frequently as necessary; confirmed by Manager for Bubble tea area - Hair restraints in use - Hair Nets - Pest proof containers for all dry storage items - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: as stated above Time tracking of potentially hazardous food items is ONLY permitted for Bubble Tea Pearls. If facility fails to time track for Bubble tea pearls than this item too will not be permitted to remain at room temperature holding