INSPECTION REPORT Health Protection DSOG-CP42D4

PREMISES NAME Hua Xi Noodle Specialist		Tel: (604) 438-8620 Fax:
PREMISES ADDRESS 2126 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE February 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xingmo Zhang		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced green onions and cilantro stored at room temperature. Corrective Action(s): Discard the food items noted above. All prepped vegetables (ie sliced green onions, cilantro) must be stored inside the cooler at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at the time of the inspection. Staff prepared new sanitizer at 100ppm chlorine bleach concentration. Corrective Action(s): Ensure to have surface sanitizer available at all times. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Tongs and spatulas stored directly on cardboard. Corrective Action(s): Wash and sanitize the tongs and spatulas. Keep cooking equipment in sanitary condition. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Food debris observed inside the middle handwash sink. - Pot stored inside the back handwash sink. Corrective Action(s): - Do not dump any food items inside the noted sink. All handwash stations are for handwashing only. - Remove the cooking pot. Do not store any cooking equipment inside the sink. All handwash stations are for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard being used to line two flat grills with top and bottom grill surface. Cardboard appeared to be soiled in grease. Corrective Action(s): Discard the cardboard. Violation Score: 3

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

Comments

- General sanitation satisfactory. - All handwash stations supplied with hot/cold running water, liquid hand soap, and single use paper towels from dispensers. - Two compartment sink available for manual warewashing. Operator unable to provide adequate dilution of bleach to water ratio to sanitize food contact equipment and surfaces. The operator must demonstrate adequate sanitizer concentration during the next follow up inspection. - Dry storage area has adequate space, shelves, cabinets. No freezer or cooler in the basement storage unit. - No signs of pest activity. A third party pest control company inspects monthly. The operator must keep copies of pest control summary reports from the pest control professional. - FOODSAFE level 1 equivalent (Instacert) trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted in a conspicuous area. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Hot warmers > 60C. - Working thermometers inside all coolers.