Noodle California
410-1185 Prosperity Way Williams Lake BC V2G 3A7 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A/B: General sanitation is required in the following areas: • Inside the stand up coolers • In hard to reach corners • Underneath the equipment Corrective Action: Clean the following areas.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The following areas require cleaning: • stand up coolers • hard to reach corners Corrective Action: Clean the following areas.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Staff observed preparing food, then taking an order on the phone, then going back to food preparation without washing hands. Staff must wash hands after touching the phone or doing tasks other than food preparation.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw beef stored beside vegetables in cooler - vegetables to be moved to a higher shelf, and raw meats to be kept on bottom shelf/separate from ready to eat foods. • Raw fish stored directly above lemons in cooler - move to store raw fish on bottom shelf • Sushi "crumble" stored below 3 compartment sink/pipe beside bleach this must be moved.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Probe thermometer required for checking hot items (soup and rice).
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • "Fall cleaning" required in kitchen - areas where food debris and stains have built up, for example: cupboards, inside and outside of fridges, inside cupboards and on equipment where food has built up. Please perform a thorough cleaning of kitchen and remove items that are cluttering and not needed for operations. • Longer term, the floors in the kitchen are beginning to show wear, and consideration of replacement in the next year to be supplied. • Longer term - counter tops will require refinishing/replacing where they have started to show wear
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please begin logging hot holding temperature of miso soup/rice at least 1x daily. Provide copy of logs on date provided above (via email).
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator's FOODSAFE has expired, operator is set to take course beginning of November. Please provide copy of certificate once completed.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for the sanitizer (bleach sanitizer)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Facility uses 3 compartment sink for wash/rinse/sanitize, however currently using bleach and soap together. The format must be wash in hot soapy water, fresh water rinse then a 2 minute submersion in the bleach solution, then allow to air dry. Discussed and resolved at the time of inspection.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Kitchen requires thorough "fall cleaning" please ensure: shelving/walls/counters and inside and outside of fridges, equipment and cupboards are cleaned and sanitized to remove food debris. • Oven requires cleaning on inside and outside. • Very small kitchen space is a bit cluttered in the back, please remove items that may not be needed and clean containers that have food debris on them. • Ensure that the dish wash area is kept free of clutter. • Schedule vent cleaning (bit of grease debris around hood and exhaust has built up). • Wiping cloths when in use (such as at the sushi bar) must be kept in bleach sanitizer solution when not in use. Corrected at the time of inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please begin keeping temperature logs for the coolers, freezers and the hot holding of soups. Fridges to be 4C or less, freezers should be -18C or less and soups and other hot held items must be 60C or greater.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Entire facility requires thorough cleaning. Dining area tables must be cleaned using a proper sanitizer such as 100ppm bleach solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sink tap in the prep area requires repair/replacement.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Freezer was at -12°C- it must be maintained at or below - 18°C. Thermometer is required for the freezer.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Freezer requires thorough cleaning.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Of the two staff working neither had Food Safe Certificate.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All shelves and cupboards require thorough cleaning inside and out.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?