INSPECTION REPORT Health Protection JKWK-BDRTFX

PREMISES NAME Terracotta Boyz Xian Noodle		Tel: (604) 336-9999 Fax:
PREMISES ADDRESS 12 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE July 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chuck Zhang		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Packaged food were observed stored in areas or methods not protected from contamination. 1. Under the front hand sink on the floor. 2. Under the 2 compartment sink next to chemical containers. 3. Prepped cooked eggs are double stacked on each other without lids. Corrective Action(s): Ensure to store all food products in dedicated food storage areas free of contamination and off the floor at least 15 cm. All food products should be contained in food grade containers with proper lids or covers. This is a repeating infraction in two consecutive inspections. Further noncompliance will result in enforcement such as a Ticket or Correction Order. Violation Score: 9

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

Comments

General sanitation adequate. No signs of pests at the time of inspection. Hot and cold water available. All coolers are at 4C or below. Chest freezers at or below -18C. Digital display on front counter cooler is not accurate. Ensure to have working temperature thermometer in the cooler. Stand up freezer -15C frozen meats. Black pop cooler at 6C pop and non-perishables only. 2 compartment sink in use. Dish washer final rinse cycle at 73.9C. Storage area is adequate. Sanitizer bottle at 100 ppm chlorine. Recommended having towel stored in sanitizer buckets. Hand sinks are stocked with paper towels, liquid soap and warm running water. Washroom is sanitary with fully stocked hand sink. Front counter cutting board and knife is cleaned and sanitized at least every 2 hours or a new one is used every time for different products. Chinese HACCP educational material to be dropped off for operator.