Noodlebox (New Westminster)
CRU 1-2 - 289 Nelson's Ct, New Westminster · Restaurant
14 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: 1) No hot water provided at front handsink.
- 2) Back handsink is clogged and water has been turned off.
- Note: lack of available handsinks has been a repetitive infraction.
- Corrective Action(s): 1) Ensure all handsinks are supplied with running hot and cold water and liquid soap and paper towel at all times.
- 2) Review best handwashing practices with staff.
- 3) Review best glove use practices with staff.
- 4) Plumb ice machine somewhere else. Note: Bubble tea was added to menu without FHA approval.
- Violation Score: 25
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- 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): Food inserts and drawers in right prep cooler had an
- internal temperature above 4°C. Internal temperature of
- sliced onion, cut broccoli, and noodles measured between
- 5-10°C. Food has been in this cooler for less than 2 hours and
- was transferred from walk-in cooler.
- Corrective Action(s): Corrective action(s): Ensure that cold potentially hazardous
- foods in this cooler are held for a maximum of 4 hours,
- or transferred to walk-in cooler immediately.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Soap dispenser at the back area is not functional.
- Corrective Action(s): Corrective action(s): Purchase pump-style soap dispenser.
- Ensure that back handwash sink is fully stocked at all
- times.
- Date To Be Corrected by : June 2, 2025
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In-sue utensils next to cookline were stored in room
- temperature water.
- Corrective Action(s): Corrective action(s): In-use utensils must be stored in
- ice water, or in a clean dry container and washed
- every 2 - 4 hours to prevent pathogen growth.
- Date To Be Corrected by : June 2, 2025
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings were observed in the following
- locations:
- - near low-temperature dishwasher
- - under dry storage rack next to walk-in cooler
- - next to janitorial sink
- Corrective Action(s): Corrective action(s): Remove droppings. Clean and sanitize
- the areas listed above with a bleach solution. Pest
- control inspection reports are to be emailed to EHO.
- Note: Gap was observed at front entrance. Address issues
- with door sweeps.
- Date To Be Corrected by : June 3, 2025
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Prep cooler on the right (close to back dishwashing area) had
- an ambient temperature of 7-8°C. Inserts, and food in drawers
- (sliced onion, broccoli, noodles) were probed and measured
- between 5-10°C.
- Corrective Action(s): Corrective action(s): Adjust and.or repair cooler to maintain
- 4°C or below at all times. Cold potentially hazardous foods
- kept in this cooler can be held for a maximum of 4 hours
- and then discarded.
- Date To Be Corrected by : June 3, 2025
- Violation Score: 3
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Refrigeration units lack thermometers in prep coolers
- across from cookline.
- Corrective Action(s): Corrective action(s): Purchase thermometers, and ensure
- that temperatures for refrigeration units are monitored
- and logged.
- Date To Be Corrected by : June 3, 2025
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff on-site has valid
- FOODSAFE level 1.
- Corrective Action(s): Corrective action(s): Ensure that at least one staff
- on duty has FOODSAFE level 1 at all times.
- Date To Be Corrected by : June 2, 2025
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Walk -in cooler @ 7C - 9C. Cooked cubed chicken, noodles, peanut sauce and bubble tea probed. Note: operator adjusted cooler at time of inspection. Temperature @ 7C. Repairman called and will be on-site at 6 pm.
- Corrective Action(s): 1) Discard potentially hazardous food items that have been held at temperatures >4C for more than 2 hours. Do not store potentially hazardous food items in cooler until it has been repaired.
- 2) Walk-in cooler must hold cold potentially hazardous food items at 4C or less at all times.
- 3) Follow your food safety plan and which includes temperature checks of coolers. Ensure corrective actions are followed.
- Violation Score: 25
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer provided at back food prep areas.
- Noted dirty wiping cloth on front prep table.
- Corrective Action(s): Provide a bucket with sanitizer for wiping clothes in the front and back food prep areas.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Front handsink: no paper towel provided at time of inspection
- Back handsink: no liquid soap or paper towel provided at time of inspection
- Corrective Action(s): Ensure handsinks are fully stocked with liquid soap and paper towel at all times.
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: Employees not washing hands properly. Gloves do not replace handwashing.
- Corrective Action(s): 1) Review best handwashing practices with staff
- 2) Review best glove use practices with staff
- 3) Ensure handsinks are accessible and provided with liquid soap and paper towel at all times.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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): Walk in cooler measure 8-10C ambient temperature. Probed chopped veggetables 9-10C, chicken (prepared the day before) 8.4C, bags of noodles and sauces 6C
- Corrective Action(s): All potentially hazard foods measuring greater than 6C has to be discarded. Operator has stated that he will not use those items and will email EHO with picture of empty cooler.
- Unopened and commercially sealed noodles, sauces, tofu, butter at 6C will be discarded at the end of the day unless the techician can immediately fix the cooler.
- All non-potentially hazard foods (uncut vegetables) can remain in this cooler.
- Food that has just be prepared and cooling or thawing in this walk in has been relocated to other cooler.
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Fried chicken and chopped green onions observed stored at room temperature for more than 4hours.
- Please either actively time track for a max of 4hours and then discard or hot hold or cold hold. Do not store potentially hazard foods at room temperature.
- Corrective Action(s): Fried chicken discarded. Chopped green onions moved back into cooler.
- Violation Score: 15
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Frozen meats observed thawing at room temperature.
- Corrective Action(s): Frozen meats have been relocated to cooler to thaw.
- Forzen meats can also thaw under cold running water.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walk in cooler measure 8-10C ambient temperature.
- Chopped vegetables probed 9-10C
- Chicken 8.4C
- Bagged noodles/sauces 6C
- Corrective Action(s): Please have techician service the cooler as soon as possible.
- To be corrected by: June 5, 2024
- Please email EHO service report.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer in any of the sanitizer pails at the time of inspection.
- Corrective Action(s): Operator restocked 700 ppm Smart Power at the time of inspection. Ensure to keep adequate concentration of sanitizer at all times during business hours.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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): Sanitizer spray bottle empty at the time of inspection.
- Corrective Action(s): Operator restocked sanitizer solution at the time of inspection. Ensure to restock daily.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher unable to produce 50 ppm chlorine during final rinse.
- Corrective Action(s): Instructed Operator to wash dishes in the low temperature dishwasher and perform an additional sanitation step in the sink compartment right next to the dishwasher filled with at least 50 ppm chlorine.
- Continue above practice until the EHO is contacted once dishwasher has been serviced and EHO performs a follow up inspection to confirm low temperature dishwasher is able to produce 50ppm chlorine during the final rinse.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1) THIS IS A REPEAT INFRACTION Rice scoop observed to be kept in warm water bath
- 2) Utensil water bath for cheese and sauces visibly soiled and dirty.
- 3) THIS IS A REPEAT INFRACTION Dry noodles soaking in water in the sink next to the chemical sanitizer dispenser
- 4) THIS IS A REPEAT INFRACTION Food scoops handles observed to be touching food items
- Corrective Action(s): 1) Ensure rice scoop is kept in either ice water or dry conditions
- 2) Operator remove water baths from coolers and discarded all water in all water baths. Ensure to keep utensils in ice water or dry conditions.
- 3) Operator relocated noodle buckets to a different location
- 4) Operator removed all scoops and will now place them on top counter to be exchanged at least once every 2 hour.
- Violation Score: 9
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Clutter of boxes and items observed in the back storage area infront of the walk in cooler
- Corrective Action(s): Ensure to remove and relocate all clutter to facilitate in proper monitoring of pest activity.
- Date To Be Corrected: Immediately
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Low temperature dishwasher had a final rinse of 10ppm chlorine concentration.
- Corrective Action(s): Repair or replace the dishwasher so that it is able to produce at least 50 ppm chlorine at the final rinse.
- Date To Be Corrected: Immediately
- Violation Score: 9
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: Permit not posted in a conspicuous location.
- Corrective Action(s): Ensure permit is posted in a conspicuous location in plain view of the public.
- Date To Be Corrected: Immediately
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Food scoop handles observed to be touching food items
- 2) Rice scoop stored in warm water bath
- 3) Food kept in sink next to chemical dispenser.
- Corrective Action(s): 1) Ensure scoop handles are not in direct contact of food items
- 2) Ensure Rice scoop is kept in either dry conditions or ice water bath
- 3) Ensure food is kept away from any potential sources of contamination
- Date To Be Corrected: Immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris observed under left prep cooler.
- Corrective Action(s): Ensure kitchen is maintained in a clean and sanitary manner
- Date To Be Corrected: Jan 9th
- Violation Score: 3
- 104 - Permit not posted in a conspicuous location [s. 8(7)]