INSPECTION REPORT Health Protection ECAO-APLR6X

PREMISES NAME Au Wing Kee Restaurant		Tel: (604) 433-6629 Fax:
PREMISES ADDRESS 5226 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE July 25, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 08, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 65

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pot of congee cooling on the table -temperature shows 60 deg C and has been sitting there for about 10 minutes as per worker Corrective Action(s): Improper cooling. You must be cooling large pots according to: Step 1: 60 deg C to 20 deg C within 2 hours using ice baths and/or cooling wands Step 2: 20 deg C to 4 deg C transfer to fridge Operator is to obtain at least one cooling wand to assist this process. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Extra containers of hot held beef stored next to hot holding unit on counters at stove -internal temperatures show 51 deg C and 49 deg C Worker indicates the containers have been there for 10 minutes from cooker Corrective Action(s): Your Hot Held foods must be IN THE HOT HOLDING UNIT maintained at or > 60 deg C or left in the cooker Worker recooked containers of beef Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature chlorine sanitizing dishwasher showing 0ppm residual. The sanitizer vat underneath is empty. No Daily Logs are being maintained. 2. No sanitizer is available for wiping towels for kitchen at time of inspection (1130am). Wiping towels are left on counters in both kitchen and waitress area Corrective Action(s): 1. Dishwasher must show minimum >50ppm chlorine residual on dishware. Daily Logs must be maintained to better ensure the washer is in good working order -see templates provided -operator called repairman while on site and repaired unit. Operator is to dishwash ALL dishware/glassware/utensil even if they are clean 2. Sanitizer buckets of bleach at >100ppm concentration must be made available first thing in the morning for kitchen and waitress areas -wiping towels are to be maintained in the buckets between uses (wet towels outside of sanitizer are breeding grounds for bacteria) Operator is to obtain Chlorine Test Strips for testing sanitizers Violation Score: 25

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Multiple observations of raw meats/seafoods above other foods: -in walk-in cooler -in 2-door display fridge -in preparation cooler 2. Pooled egg and storage in fridges observed Corrective Action(s): 1. All raw meats/seafoods must be stored below other foods -Place signs indicating this at fridges as reminders 2. No pooling and storage of eggs is allowed. Once an egg is cracked open it must be cooked immediately. See chinese pamhlets provided for further details here Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door has a >1 inch gap underneath. This is a possible rodent entry point. Corrective Action(s): Place a doorsweep on the door. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler walls and floors are filthy with food debris. Wooden shelves are mouldy. 1-door upright freezer next to back exit -the cavity is filthy with food debris Corrective Action(s): Remove wooden shelves from Walk-in cooler -see code 307 for further instructions here Clean and sanitize all the indicated areas Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Wooden shelves in Walk-in cooler are no longer sealed -paint has either faded off or chipped 2. Wooden shelves in Dry Storage room are no longer sealed -paint has either faded off or chipped Corrective Action(s): 1. Remove the wooden shelves in Walk-in cooler -do not use wooden shelves in fridges they will get moldy -use stainless steel shelves like you have on the other side of the Walk-in cooler or plastic wire shelves instead 2. Wooden shelves must be sealed in dry storage room -remove shelves, clean shelves re-paint to reseal or use stainelss steel shelves or hard plastic shelves Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low Temperature Dishwasher showing 0ppm chlorine sanitizer residual Corrective Action(s): Must be >50ppm chlorine residual Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily Temperature and Concentration Logs are not being maintained for fridges, hot holder units and dishwasher Corrective Action(s): Maintain daily to better ensure your equipment is in good woring order -see templates provided Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

NOTE: your restaurant is close to closure -continued high risk ratings and/or poor reviews will require increased enforcement such as ticket(s) and/or closure -significant improvement needed in future inspections Temperature Controls: -Walk-in cooler 4 deg C (vegetable) -2-door display 4 deg C (meat) -preparation cooler 3 deg C (vegetable) -3-door bar cooler 0 deg C (pop) General Sanitation okay. Hard-to-reach areas such as under fridges, dishwasher, shelves, sinks need improvement -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control -continue their servicing Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Follow-up inspection in August 8 for infractions cited