INSPECTION REPORT Health Protection AKWN-B9LUND

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 February 21, 2019	TIME SPENT 1 hour
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 = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Observed not placing in-use wiping cloths into bleach sanitizer in between uses. Corrective Action(s): Several in-use wiping cloths in various areas of the kitchen and bar left on counter tops in between uses. All work stations were equipped with at least one bucket of bleach sanitizer (all were found to have an adequate chlorine concentration of 200ppm), however the buckets were usually in areas that are not easily accessible. In-use wiping cloths shall be stored in the bleach sanitizer in between uses to prevent growth of bacteria on the towels. The buckets of bleach sanitizer shall be conveniently located for staff to use - avoid placing them under counters, on the floor or placing covers over the container. Also advised supervisor to use smaller buckets and make room for them on counters so that staff can access them easily. Operator corrected at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed foodhandler wash hands by rinsing in a large bowl of tepid water. Corrective Action(s): Foodhandler was in the process of making a batch of fried shrimp and used their bare hand to batter the shrimp before placing into deep fryer. While the shrimp were frying the foodhandler rinsed their hand in a large bowl of tepid water and then dried their hands on a wiping cloth that sat on a counter. This process of fyring the shrimp and rinsing of the hand repeated without any proper handwashing at a hand sink with liquid soap. The bowl of tepid water was cloudy due to the batter that was rinsed off of the foodhandler's hand. Discussed this matter with supervisor and stressed that proper handwashing must take place when hands are dirty - rinsing in a bowl of water is not acceptable. Advised supervisor that they should also consider using tongs or chopsticks to batter and transfer the shrimp to the fryer instead to avoid getting hands dirty with batter. Advised supervisor to discuss with all foodhandlers about proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed cooks using bare hands to add cornstarch-water mixture to foods being cooked in the wok. Corrective Action(s): The cornstarch-water mixture shall be added to other ingredients using a spoon to prevent direct hand contact. At time of inspection a spoon was available and in the larger container used to make the cornstarch-water mixture, but a cook was observed using their hand instead. Direct hand contact with the cornstarch-water mixture can lead to cross contamination. Discussed with supervisor and advised that hand contact with the mixture must stop and was previously discussed in a previous iinspection. Avoiding direct hand contact with ingredients will help prevent contamination of food. Advised supervisor to review proper procedures with cooks and food preparation staff. Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices appeared satisfactory. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. General sanitation was satisfactory. Low temperature dishwasher had a residual chlorine concentration of 100ppm. Chemicals were stored in a safe manner. No signs of pests. Notes: Discussed with supervisor that the above noted violations have been noted in previous inspections and pose a concern because poor hand hygiene and/or poor sanitation can lead to contamination of foods. Proper hand hygiene and maintaining regular sanitation need to be reviewed with all staff. Premise will close for one month starting March 11, 2019 for renovations (repair/replacement of air conditioning system).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B9LUND
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, rice noodles and vegetarian pot stickers. 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