INSPECTION REPORT Health Protection DKAL-CG2RZR

PREMISES NAME Ho Fung Chinese Restaurant		Tel: (604) 525-1457 Fax:
PREMISES ADDRESS 724 6th St New Westminster, BC V3L 3C5		INSPECTION DATE July 5, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nhi Muoi (Anita) Cheng		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Knives stored in the slot betweent he wall and the cutting block. 2) Dirty rags kept on food contact surfaces. Staff observed wiping down surfaces with the rags kept on counters. 3) Rice paddles kept in tepid water. Corrective Action(s): 1) Staff moved all the knives to the dishwashing area at the time of inspection. Ensure knives are kept in a clean container to maintain sanitation. 2) Wash cloths and rags should be kept in bleach solution after use to prevent the growth of pathogens and build up of toxins. Staff moved them to the sanitizer pails. 3) Rice paddles should be kept in ice water or in temperatures above 60 degrees Celsius. Staff moved them to the sink for washing and refilled the container with ice. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Several food containers were left uncovered in the coolers. Corrective Action(s): Ensure food is covered with tight fitting lids to prevent cross cotnamination. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers in the kitchen (double-door coolers (x2) and a walk-in cooler) were 4 degrees Celsius or less. Stand up freezers (x2) and chest freezer at the front were at -18 degrees Celsius or less. Chest freezers in the kitchen were less than -18 degrees Celsius. One new drinks cooler has been added to the front. The cooler only contains soda and water bottles. Rice in rice cookers/warmers (x2) had an internal temperature of at least 60 degrees Celsius. Sanitation: Hand sinks in the front and back of house were stocked with liquid soap and paper towels. 200 ppm chlorine residual solution available in all preparation areas in buckets and spray bottles - GOOD High temperature dishwasher achieved 78 degrees Celsius at the plate level after the final rinse cycle. The bar area has been converted into an office. The operator mentioned that the bar is not in use but the preparation cooler is used for storage of kitchen items - it was maintaining an ambient temperature of at least 4 degrees Celsius. Staff hygiene appeared satisfactory. Storage: Chemicals were stored in the under sink cabinet at the front. Ensure pesticides are not used inside the kitchen. Food storage practices were satisfactory. Ensure the food storage containers are covered when kept inside coolers. Pest control: Facility is monitored by a professional pest control company on a monthly basis. Last month's report was reviewed on site. No pest activity noted around food preparation areas or the bar area. Ensure the facility is thoroughly cleaned to prevent attracting pests.