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Huaxi Noodle Specialist

2126 - 4500 Kingsway, Burnaby · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Observed use of non-foodgrade containers for food prep (eg. Large noodle bucket, noodle containers)
      • Corrective Action(s):
      • - Ensure to use foodgrade containers that can withstand high temperature. Replace the containers.
      • Date to be corrected by: Mar 24, 2026
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Biofilms observed inside the mini ice machine.
      • - Stains observed inside the domestic refrigerator (front).
      • Corrective Action(s):
      • - Ensure to clean & sanitize the items noted above.
      • Date to be corrected by: Today
      • Violation Score: 5
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION: Cooked noodles are stored in cold water in a large bucket.
      • Corrective Action(s):
      • - Cold water is above 4C. It appears that large amount of noodles are cooked at once and used out throughout the day without a proper cooler procedure in place. Ensure that once the noodles are cooled down, they are portioned and stored in the fridge. They should be cooled down from 60C to 20C or below within 2 hours and 20C to 4C or below within 4 hours. Noodles were transferred to a cooler at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - REPEAT VIOLATION: Chlorine sanitizer measured at 50ppm.
      • Corrective Action(s):
      • - Ensure to make sanitizer at the level of 100-200ppm. Double the amount of bleach that the staff usually puts in. Sanitizer was made again at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings observed in hard-to-reach areas (corners & edges of the floor).
      • Corrective Action(s):
      • - Deep cleaning of the floor required throughout.
      • Date to be corrected by: Mar 28, 2025
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Cooked noodles submerged under water stored in room temp - measured at 22C.
      • Corrective Action(s):
      • - Once the noodle are cooled down using cold water, transfer them to cooler for storage. Do not 'cool' them in lukewarm water for prolonged amount of time (more than 2 hours). Noodles were moved to the cooler at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Sanitizer used in kitchen measured at 50ppm chlorine.
      • Corrective Action(s):
      • - This is too weak. Ensure to use 100-200ppm chlorine sanitizer. It appears that the sanitizer was not replenished since the store opening for the day. Ensure to replenish them as necessary throughout the day. 100ppm bleach sanitizer was made by the staff at the time of inspection.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 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
    • 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
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed cold beef tendon being heated up in the warmer unit.
      • Corrective Action(s):
      • - Hot holding is not a cooking equipment. All food items that are intended to be hot held must be reheated first to achieve at least 74C or above before transferring them to hot holding unit.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • - Heavy grease build up observed on/around the press grills in the kitchen.
      • Corrective Action(s):
      • - Remove the grease build up EVERY DAY before closing. No grease/food debris should be left overnight as this might attract pest.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Cockroach observed in the insect monitor traps.
      • Corrective Action(s):
      • - Monitor the traps everyday to identify areas with high activity. Deep cleaning and sanitization of hard-to-reach areas are required to reduce their population. Trap was replaced at the time of inspection. Do not store old cardboards and do not use them as liners.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed beside the front domestic cooler/freezer combo and back upright cold holding unit. Physical traps are not properly installed.
      • Corrective Action(s): Clean up the droppings. Install live mouse trap boxes instead of Victor easy traps as they were not properly installed.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced green onions and cilantro stored at room temperature.
      • Corrective Action(s): Discard the food items noted above. All prepped vegetables (ie sliced green onions, cilantro) must be stored inside the cooler at all times.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at the time of the inspection. Staff prepared new sanitizer at 100ppm chlorine bleach concentration.
      • Corrective Action(s): Ensure to have surface sanitizer available at all times.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Tongs and spatulas stored directly on cardboard.
      • Corrective Action(s): Wash and sanitize the tongs and spatulas. Keep cooking equipment in sanitary condition.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Food debris observed inside the middle handwash sink.
      • - Pot stored inside the back handwash sink.
      • Corrective Action(s): - Do not dump any food items inside the noted sink. All handwash stations are for handwashing only.
      • - Remove the cooking pot. Do not store any cooking equipment inside the sink. All handwash stations are for handwashing only.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard being used to line two flat grills with top and bottom grill surface. Cardboard appeared to be soiled in grease.
      • Corrective Action(s): Discard the cardboard.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in the main kitchen. Only available at the front.
      • Corrective Action(s): Immediately provide surface sanitizer at 100ppm chlorine bleach concentration inside the main kitchen. Sanitizer must be readily available to sanitize food contact surfaces during cooking.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - One sticky glue trap had dead cockroaches.
      • - One dead mouse found on physical trap.
      • - Mouse droppings found directly beside the undercounter cooler at the front.
      • - Operator stated that pest control is conducted biweekly. Unable to provide pest control summary report.
      • Corrective Action(s): Discard all traps and replace with new ones. Provide latest pest control summary report to the health inspector.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Bean sprouts stored at room temperature (10C).
      • - Cooked noodles in water stored at room temperature (23C).
      • - Cooked chicken stored on the counter at room temperature (20C).
      • Corrective Action(s): Store all prepped cold ingredients inside the prep cooler at 4C or less. This will be verified during the next follow up inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Proper sanitizing step is missing during manual warewashing. Drain plug is missing to fill up the sink with sanitizer.
      • Corrective Action(s): Provide a proper drain plug. Follow the proper three compartment sink manual warewashing procedures. Poster has been sent to the operator via email. This will be verified during the next follow up inspection. Operator must not skip the sanitizing step.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Metal insert bins stored inside the designated handwashing sink (back of the kitchen).
      • Corrective Action(s): Remove the bins. This sink is for handwashing only. Do not store any equipment inside the designated hand sink.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dirt in the following areas:
      • - underneath the wok station.
      • - in the corner beside the upright sliding door cooler.
      • - underneath the two compartment sink.
      • - boxes stored directly on the floor.
      • - on sliding doors/door handles of coolers/freezers
      • Corrective Action(s): Clean the areas noted above.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    0 infractions