INSPECTION REPORT Health Protection KKIM-D3QRS9

PREMISES NAME Hua Xi Noodle Specialist		Tel: (604) 438-8620 Fax:
PREMISES ADDRESS 2126 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE March 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Xingmo Zhang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Large amount of cooked noodles observed in plastic container in the 2 compartment sink, submerged under water. Corrective Action(s): - Staff stated noodles were prepared 2 hours ago. Ensure they are cooled down in timely manner (within 2 hours) and transferred to working cooker. Noodles were portioned into smaller containers and transferred to a cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): - Operator stated that "Sweet Bread" and pickled cabbages are prepared at operator's home. Corrective Action(s): - Do not prepare food items at premises that are not regularly inspected by health authority. Home preparation is not allowed. Operator in agreement. Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - All freezers at -8C to -13C. - Hot held food items at 60C or above. - 2 compartment sink available for dishwashing. - Bleach sanitizer measured at 200ppm. - Foodsafe certified staff present. - No cooler/freezer storage downstairs. - Did not observe any pest captures in the glue boards placed throughout the kitchen. Ensure sanitation is maintained to prevent pest.