INSPECTION REPORT Health Protection CQUY-CBHQNZ

PREMISES NAME Wah Wing Szechuan Restaurant		Tel: (604) 945-3333 Fax:
PREMISES ADDRESS 207 - 2748 Lougheed Hwy Port Coquitlam, BC V3B 6P2		INSPECTION DATE February 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths used to clean food-prep surfaces in the kitchen are being used without sanitizer Corrective Action(s): 1) Ensure that the sanitizer solution is available at all times in the kitchen. 2) Ensure all wiping cloths are used with sanitizer throughout the day. *Wiping cloths must either be: a) Stored in the sanitizer solution when not being actively used, or b) The sanitizer solution must be available in spray bottles at workstations in the kitchen, to use on prep surfaces with the wiping cloths. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Chlorine bleach available for usage as a food-contact surface sanitizer *To obtain a 100ppm chlorine sanitizer solution, mix 1 teaspoon of bleach per Litre of water* *Chlorine sanitizer solutions must be prepared every day, as the chemical dissipates over time* - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle - No sanitation concerns noted during inspection - No pest activity observed during inspection