Noodlebox

*** Recurrent violation ***, , The Quat sanitizer solution in spray bottle for the back and front was measured at approximately 100 ppm. , , Quat sanitizer solutions must be used at 200 ppm. Ensure to change the solution at adequate intervals and verify the concentration using appropriate test strips.

*** Recurrent violation ***, , 1) Chopped green onion was stored at room temperature. , - Store perishable foods under refrigeration at 4C or less or greater than 60C at all times. , , 3) Cooked tapioca pearls (boba) were stored in room temperature. Internal temperature was measured at 20 C. , - Discarded. , - According to operators and the written recipe tapioca pearls can be held at room temperature for 48 hours. Please provide documentation/ accredited laboratory test results to support the safety of this practice. Otherwise store at 4C or less or greater than 60C at all times. Otherwise, the food establishment can complete a Time as a Public Health Control (TPHC) application form for each proposed food and submit it to Alberta Health Services (AHS) Environmental Public Health. Applications for province-wide approvals will be accepted from franchise head offices. If a food establishment wishes to extend the , display time at room temperature to greater than four hours, the proposed food product must be “challenge tested“. This will determine whether the product will support the rapid and progressive growth of pathogenic microorganisms when inoculated and stored at ambient (room) temperatures for a time specified by the manufacturer/establishment. The application can be found here: , , https://form.jotform.com/242326373426051

Raw frozen beef was left out in room temperature to thaw. Beef was still frozen, and staff were directed to store it in the cooler., , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - in the cooler ahead of time, - under running cold water, - during the cooking process , - in the microwave if food is being cooked or consumed immediately after.

*** Recurrent violation ***, , No hand soap available at the handwashing sink located on the main cooking line in the front. , - Operator advised that the soap dispenser has a leak. Advised operator that soap must be available at the handwashing sink at all times and does not have to be stored in wall mounted dispenser. A staff member was able to purchase a pump soap dispenser at the time of inspection. , , , Previous inspection:, No hand soap available at the handwashing sink located on the main cooking line in the front. , The amount of soap dispensed by the automatic soap dispenser was also inadequate. , , - Ensure all handwashing stations are supplied with liquid soap at all times to facilitate handwashing.

*** Recurrent violation ***, , The rice portioning spoon was stored in room temperature water with several grains of rice observed in the water. , , Ensure portioning utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils every 2 hours., - Store in ice water or