INSPECTION REPORT Health Protection SSZO-CP3V2F

PREMISES NAME Terracotta Boyz Xian Noodle		Tel: (604) 336-9999 Fax:
PREMISES ADDRESS 12 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE February 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chuck Zhang		NEXT INSPECTION DATE March 08, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 66

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soups are left in deep pots and placed in cooler. Corrective Action(s): Soups will not be cooled properly when left in deep pots. Operator must follow proper cooling procedures: 1. Cool from 60oC to 20oC in 2 hours - uncovered, in shallow pots/containers, stir often; 2. Cool from 20oC to 4oC in 4 hours - covered, in cooler. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Pots of soup are noted in kitchen, not hot hold or cold hold, at room temperature. Temperature of soups are measured to be 29.9oC; 14.7oC; and 14.4oC. Operator indicated pots are taken out from cooler in the morning, and left unused. 2. Partially cooked noodles are stored in plastic bags inside a syrofoam box. Operator indicated this is to keep the noodles warm until used. Temperatures are measured to be 32.9oC to 41oC. Corrective Action(s): Foods must be kept either hot (over 60oC) or cold (under 4oC). Foods must not be kept at room temperature until used. Soups and noodles are discarded. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One bowl of blanched meat and leeks are noted inside handsink by mixer. Corrective Action(s): Handsinks must be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Products (ie. bottled beverages, oil, food buckets in dry storage, basket under prep table, etc.) are observed storing on ground. Corrective Action(s): All products must be stored at least 6 inches above ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings are noted in kitchen - on floor along both walls, in dry storage room. Pest control company comes once a month. Corrective Action(s): Pest control company does not do the cleaning, the operator must clean on your own. Remove droppings, sanitize all areas, and monitor. Have pest control company seal all entry points. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Cover is missing from part of the ceiling in dry storage room. Corrective Action(s): Cover the gap as this may be one area where rodents can enter the facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation of kitchen can be improved. Corrective Action(s): Clean: -->ventilation exhaust system (due for professional cleaning since October 2022) -->cooking equipment (stove, deep fryer, etc) -->handles of all coolers Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water was leaking from pipe under dishwashing sinks. Operator was able to stop the big leak. Corrective Action(s): Have a plumber come and fix the leak properly. Violation Score: 3

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

Comments

Health permit is posted 3-door stand up cooler: 3.7oC Prep cooler: not in use Beverage cooler: 9.8oC Prep cooler at front: 0.6oC Stand up freezer: -18.2oC Chest freezer: -20.4oC Hot holding at front: 62oC to 89oC Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in spray bottle is noted at front, and at least 100ppm chlorine is detected Note: Several items in kitchen observed in kitchen that the operator was claiming for personal use. A reminder that this is a food service establishment and only foods served to customers be prepared.