INSPECTION REPORT Health Protection CQUY-CZTUTX

PREMISES NAME Fuji Noodle Restaurant		Tel: (604) 941-8777 Fax:
PREMISES ADDRESS 105 - 2228 McAllister Ave Port Coquitlam, BC V3C 2A5		INSPECTION DATE January 25, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Zhou		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer solution is not readily-available for use in the kitchen 2) Cutting boards are soiled & stained and are not being sanitized sufficiently Corrective Action(s): 1) Ensure sanitizer solution is prepared and available at all times in the kitchen 2) Ensure sanitizer solution is used on all surfaces that are cleaned with the wiping cloths 3) Ensure cutting boards are sanitized at least 2-3 times per day 4) Prepare sanitizer solution at a mixture ratio of 1 teaspoon of bleach per Litre of water (Makes a 200ppm solution). Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris, and soil accumulating on floors and walls underneath & behind equipment/shelving in the kitchen 2) Oil and food debris accumulating underneath the deep fryer and cooking line in the kitchen 3) Soiled dishware is left to accumulate near the dishwashing area for extended periods Corrective Action(s): *Increase cleaning frequency to prevent contamination and pest issues *Ensure all floor surfaces are deep-cleaned on a weekly basis (or more often) *Ensure dishware is cleaned promptly to reduce food spills and sanitation issues Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle - Pest control technician is providing monthly visits to the restaurant