INSPECTION REPORT Health Protection AKWN-AZ9TR2

PREMISES NAME Hon's Wun-Tun House (New Westminster)		Tel: (604) 520-6661 Fax: (604) 520-6791
PREMISES ADDRESS 408 6th St New Westminster, BC V3L 3B2		INSPECTION DATE May 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kevin Lin		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Some bamboo dim sum steamers are black with mildew. Corrective Action(s): Discontinue using the older bamboo steamers that have mildew on them. When bamboo steamers start showing signs of mildew they need to be discarded unless you can effectively clean them to remove the mildew. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods in walk in cooler not covered. Corrective Action(s): Foods must be covered to prevent contamination. Operator corrected at time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open and screen door was not closed at time of inspection. Corrective Action(s): Keep the back door or screen door closed when not in use to prevent pest entry. Corrected at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # NRAI-9ZYTNR of Sep-02-2015 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (The internal temperautre of BBQ Pork in the hot holding display measured to be at 38.9C and 47.2C The ambient temperature in the hot holding display measured to be at 55.2C The person in charge stated that the BBQ pork and duck are only stored in this unit for a maximum of 2 hours, leftovers are then chopped up and placed into the cooler. Time and temperature records were not available to verify this process and ensure that food is changed every 2 hours.)

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were 60 degrees Celsius or more. Coolers and freezers equipped with thermometers. Storage areas are generally organized. Food handler hygiene appeared satisfactory. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Low temperature dishwasher had a residual chlorine sanitizer concentration of 50ppm after the final rinse. No signs of pests. Chemicals are stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AZ9TR2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil and spring roll pastry. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment