INSPECTION REPORT Health Protection LKIM-D5NSPB

PREMISES NAME Terracotta Boyz Xian Noodle		Tel: (604) 336-9999 Fax:
PREMISES ADDRESS 12 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE May 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chuck Zhang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed under grill. Facility continues to have ongoing rodent infestation. . Corrective Action(s): Follow recommendations of Pest Control Company. Continue to trap and monitor for rodents. Continue to clean every night Continue with Services of Pest Control Company . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning required under grill area in back where rodent droppings were observed. . Corrective Action(s): Use 200ppm Chlorine or equivalent. Thoroughly soak area. . Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Ensure in operator's absence at least one person has FOODSAFE Level One or equivalency training. . Corrective Action(s): Owner has FOODSAFE Level One however when owner is absent . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - inspected traps were empty - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine in food preparation area - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – use of ice wand - EXCELLENT! - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Ice wands observed to be in use in cooler unit and cooling food items in a rapid manner - EXCELLENT! One pot of soup observed to be at temperatures of 4 degrees Celsius - WELL DONE!!