INSPECTION REPORT Health Protection SDHI-C8GU4A

PREMISES NAME Noodlebox		Tel: (778) 545-5421 Fax:
PREMISES ADDRESS 110 - 15785 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE November 5, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jacob Doerksen		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced green onions observed stored in an insert in toppings section above sandwich cooler at room temperature and measured at 20'C. Staff mentioned that the green onions were removed from the cold-holding unit at 11am. Staff discarded green onions during time of inspection. Corrective Action(s): Sliced vegetables are potentially hazardous foods. Ensure all potentially hazardous foods are stored at 4'C or lower at all times to prevent bacteria growth and foodborne illness. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 4'C - Sandwich cooler #1 at 4'C (top) and 3'C (drawers) - Sandwich cooler #2 at 4'C (top) and 4'C (drawers) - 2-door stainless steel freezer at -19'C - Hot-held rice measured at >60'C - Thermometers available in cold-holding units Note: door on prep cooler next to hand washing station upon entry does not latch. The cooler door maintains an adequate seal and is able to maintain 4'C or lower (measured at 0'C in top inserts during time of inspection). Cooler is currently being used to store some potentially hazardous foods (in top insert portion only). Monitor temperatures and maintain temperature logs to ensure temperature of the cooler does not drop below 4'C. If temperature is not maintained at 4'C or lower, do not store any potentially hazardous foods in this cooler and contact maintenance to repair it. 2. Sanitation: - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - QUATS spray bottles (X3) measured at 200 ppm QUATS concentration with test strip - High temperature dishwasher reached 75.7'C at plate surface (above minimum required final rinse temperature of 71'C) - Ventilation hood in okay sanitary condition (service due in December 2021) - No signs of pests during time of inspection Reminder: ensure in-use utensils (tongs) are changed every 2 hours (or as per sanitation plan) 3. Storage: - All foods stored at least 6 inches off the floor - All foods observed covered - First-in-first-out method in use 4. Administration: - FOOD SAFE Level 1 equivalent trained staff available on premises - Operating permit visible during time of inspection Notes: - No signature required due to COVID-19 pandemic - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.