Noodle Road
24 - 31940 South Fraser Way, Abbotsford · Restaurant
18 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was measured and registered at below 50 ppm chlorine.
- Corrective Action(s): Staff made a fresh sanitizer solution at the time of inpsection registering at 200 ppm chlorine. Ensure to make a sanitizer solution at the start of each day and change as needed to maintain 100 to 200 ppm chlorine.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Staff observed to be washing their hands without soap and wiping their hands on a wiping cloth.
- Corrective Action(s): Wash hands using warm water, soap lathering for 20 seconds, rinsing with warm water, and wiping dry with single-use paper towels. Proper hand washing procedure must be conducted when hands are soiled and between tasks.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in use is from the previous night and the solution is less than 50 ppm Chlorine detected. 100 to 200 ppm Chlorine solution is required.
- Corrective Action(s): Ensure the sanitizer solution is made daily and as often as necessary. Test solution with color paper to ensure the concentration is 100 to 200 ppm Chlorine (purple color).
- Violation Score: 5
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: 1. Back screen door is damaged and may allowed entry of pests.
- 2. Back storage area is full with food containers, bags of pop cans and inventory which may attract and allow hiding places for pests.
- Corrective Action(s): Ensure back screen door and any other entry ways are repaired to prevent entry of pests. Ensure containers, food and old inventory is organized and clean to prevent attracting pests which may nest and hide in these areas. Review pest control reports and apply recommendations if necessary. Correction required in one week.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. General deep cleaning needed in hard to clean and reach areas such as ceiling above fumehood, behind sinks and under stoves. Grease and old food debris observed.
- 2. Tools and utensils stored away observed with old food debris such as flour and spices. Clean utensils and soup ladles should stay clean in storage units. (CORRECTED AT THE TIME OF INSPECTION).
- Corrective Action(s): Ensure deep cleaning is done regularly to prevent grease and old food build up. Ensure to store utensils in a clean and sanitary manner to prevent contamination. Correction required this week.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): The rice scoop and holder was dirty from the previous night and there is left over rice in the container.
- Corrective Action(s): Ensure to wash and sanitize all food utensils and equipment at the end of the night. Do not leave cleaning for next day to prevent contamination of food. Operator used a new scoop before the start of the shift.
- Violation Score: 5
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: The lemon cleaning spray is not labelled. The bleach sanitizer solution should be labelled as well so there is no mix up between the two solutions.
- Corrective Action(s): Ensure all cleaners and chemical containers are adequately labelled to prevent mix up. Correction required today.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer available at front of the house or food processing area. Only one large bucket of chlorine sanitizer available in the back at dish pit. Food grade sanitizer must be available at working stations.
- Corrective Action(s): Ensure all working stations have food grade sanitizer available. For bleach/chlorine solution it is 100 to 200 ppm chlorine. Ensure to label bottles and buckets too.
- Violation Score: 5
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen Spicy soup being thawed at room temperature during the lunch rush. The soup was at -16C and still frozen.
- Corrective Action(s): Ensure to thaw items out in the fridge at 4C or below or cook the contents right away. Do not store food at room temperature for more than 2 hours or it will need to be discarded.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Old food debris observed in corner of the shelves where plates are stored. Cleaning of these areas required.
- Corrective Action(s): Cleaning and sanitize these areas and any other storage areas as needed. Ensure to wash and sanitize the plastic liners as well or replace them with clean new ones. Correction required in one week.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: Observed foods thawing at room temperature.
- Corrective Action(s): Ensure all foods are thawed in acceptable manner such as in cooler or in cold water.
- Violation Score: 1
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation: Kimchi freezer and back stand up freezer do not maintain temperature at or below -18 degree Celsius.
- Corrective Action(s): Ensure all freezers maintain food temperature at or below -18 degree Celsius.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is required in the food premises.
- Corrective Action(s): Thoroughly clean the entire food premises. Pay close attention to hard to reach areas. Clean in between and underneath equipment.
- Violation Score: 3
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Tape is used to repair joints in the dishwashing area and a measuring cup.
- Some shelves are lined with material that cannot be easily cleaned.
- Corrective Action(s): - Do not use tape to repair equipment or utensils.
- - Do not line shelves with material that cannot be easily cleaned.
- Violation Score: 3
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation: Some food product packaging plastic containers are reused (food bottles /containers)
- Corrective Action(s): Discard these containers and replace with food grade reusable containers.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): In the corner of sushi bar, a few thin cutting boards were being stored in between cabinets where it is extremely difficult to clean. When asked, operator stated that these cutting boards are used when fish and sushi rolls are prepared on the existing cutting boards.
- Corrective Action(s): Required operator to remove all cutting boards from the current location, clean and sanitize through dishwahser. Have them stored in a clean and sanitized area where it is easy to clean and maintain. Once different food products are used on the main (big) cutting board, all boards must be cleaned and sanitized immediately after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - open bulk food bags found in the dry storage area
- - personal items stored above prep area
- - plastic food product containers are reused
- Corrective Action(s): Transfer all open bulk foods into food grade containers with tight fitting lids to prevent pest entry.
- - All personal items must be stored from food product storage and preparation area
- - plastic food container should be thrown out when the containers are empty. Purchase proper reusable containers.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed meats thawing at room temperature.
- Corrective Action(s): ensure all potentially hazardous foods are thawed in an acceptable manner such as cold water, in coolers or during cooking process.
- Violation Score: 3
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation: Chest freezer ambient air temperature at -10 degree Celsius
- Corrective Action(s): Defrost the freezer and ensure freezer maintains food temperature at or below -18 degree Celsius
- Violation Score: 1
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Observed cardboard boxes being used to line shelves to soak up moisture/grease. Cardboard boxes are not of suitable material for shelves as they absorb moisture and thus able to harbour pathogens
- Corrective Action(s): Required operator to remove all cardboard boxes and have the shelves cleaned and sanitized
- Date to be corrected by: May 28th 2019
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Cooler shelves require cleaning and painting
- Corrective Action(s): Clean and paint the shelves.
- Violation Score: 3
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation (CORRECTED DURING INSPECTION): Observed opened tin cans continously being used to store foods. Once opened, all food contents must be transferred to a clean, sanitized re-usable food grade containers for storage and further used
- Corrective Action(s): Required operator to transfer all food products to a clean, sanitized re-usable food grade containers and discard tin cans immediately.
- Violation Score: 3
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Some items that are not required for the operation of the food premises is stored on the premises.
- Corrective Action(s): Remove all items not needed for the operation of the food premises.
- Violation Score: 1
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed meats thawing at room temperature.
- Corrective Action(s): All potentially hazardous foods must be thawed in an acceptable manner.
- Violation Score: 1
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): -Knife contaminated with piece of chicken stored with clean knives
- - dirty produce peeler and slicer found stored with clean utensils.
- Corrective Action(s): All used / dirty food utensils must be cleaned and sanitized after each use and prior to storage.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: - Open bulk bags stored in the dry storage area
- - utensils left in bilk food bins
- - chemicals and medication stored near food or food prep area
- - garbage bag used to store fiddleheads
- Corrective Action(s): - Transfer bulk foods into containers with tight fitting lids after opening bulk bags.
- do not leave dispensing utensils in bulk food product
- - Store chemicals, medications and personal belongings in a designated area away from food products and food prep area. Immediately
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed meats thawing at room temperature.
- Corrective Action(s): Ensure all meats are thawed in an acceptable manner such as cooler, cold water or during the cooking process.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation requires attention.
- Corrective Action(s): Thoroughly clean equipment, areas behind and underneath equipment, shelves and bulk bins. 1 week
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Observed an employee washing dishes manually without the sanitizing step.
- Corrective Action(s): All dishes and utensils must be sanitized after washing. Recommended washing dishes / utensils in the dishwasher.
- Violation Score: 5
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation: Freezer 3 ambient air temperature
- Corrective Action(s): Service the freezer and ensure freezer maintains temperature at or below -18 degree Celsius. Technician
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation in the premises require attention.
- Corrective Action(s): Thoroughly clean the entire premises. Pay close attention to hard to reach areas such as below and behind equipment. Remove items from shelves to clean. 1 week.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: - Duct tape used repair equipment
- - cardboard and newspaper used to line shelves
- Corrective Action(s): Do not use duct tape to repair equipment.
- Do not use cardboard or newspaper to line shelves. Immediately
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Freezer number 3 and cooler 5 are not maintaining temperatures.
- Corrective Action(s): Service the cold holding units and ensure cooler maintains temperature at or below 4 degree Celsius and freezer maintains temperature at or below -18 degree Celsius. Technician contacted during the inspection.
- Violation Score: 3
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Items not needed for the operation being stored on the premises
- Corrective Action(s): Remove all items not needed for the operation of the premises.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Observed an employee wash utensils in the two compartment sink near the cooking line without sanitizing
- Corrective Action(s): Ensure all utensils are washed, sanitized and air dried after use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Found a herb stored in a garbage bag
- Corrective Action(s): Do not use garbage bags to store food product.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Observed meat thawing at room temperature.
- Corrective Action(s): Ensure meat is thawed in an acceptable manner such as in the cooler.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Thorough cleaning and organizing required through out the premises.
- Corrective Action(s): Thoroughly clean and organize the entire premises.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): - The probed food in the stainless steel cooler at 12 degree Celsius.
- - Probed sushi seafood at 7 degree Celsius.
- Corrective Action(s): - the stainless steel cooler potentially hazardous food discarded.
- - According to the operator the sushi cooler was turned on in the morning and seafood was stored in cooler 1 hour ago. Always ensure cooler is at or below 4 degree Celsius prior to storing potentially hazardous foods.
- Violation Score: 5
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Lack of hand washing observed during the inspection
- Corrective Action(s): Educate all employees on the importance and frequency of hand washing.
- Violation Score: 5
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Duct tape used to repair some equipment in the dish pit area.
- Corrective Action(s): Remove all the duct tape. Do not use duct tape to repair equipment. 1 week.
- Violation Score: 3
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation: Stand up freezers not maintaining food temperature at or below -18 degree Celsius
- Corrective Action(s): Ensure all freezers maintain food temperature at or below -18 degree Celsius. Defrost all the freezers with ice accumulation.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation in the premise is poor.
- Corrective Action(s): Thoroughly clean the entire premise. Sanitize all food contact surfaces. 1 week.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The stainless steel cooler does not maintain food temperature at or below 4 degree Celsius.
- Corrective Action(s): Service the cooler and ensure the cooler maintains food temperature at or below 4 degree Celsius. contact Fraser Health for reinspection.
- Violation Score: 3
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Some items stored on site are not required for the operation
- Corrective Action(s): Remove all items not needed for the operation of the premise. Organize the entire premise.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]