INSPECTION REPORT Health Protection JCHW-AEATKF

PREMISES NAME Wing Yuen Chinese and Vietnamese Restaurant		Tel: (604) 590-7318 Fax:
PREMISES ADDRESS 13655 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 30, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Cuong Tran		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 2 boxes of food were stored on the floor in the walk-in cooler at the time of inspection. Corrective Action(s): Ensure foods are stored off the floor to protect foods from potential contamination. Correction date: Today Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach container was unlabelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse. Bleach container was properly labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Upright cooler left side was at 4C, right side was at 12C (not being used for the storage of potentially hazardous foods). -Back upright freezer was at -7C (operator has turned down freezer unit to prevent unit from icing up). When freezer is replace, purchase a commercial freezer unit. -Hot holding of soup and rice was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Bleach sanitizer pail was at 200ppm at the time of inspection. -Kitchen handwash station shared with the 3-compartment sink easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure kitchen staff practice good hand hygiene. -Front service area handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Raw foods were properly stored below ready-to-eat foods in the walk-in cooler. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner (inside a plastic container stored in the ice). -Dry ingredient scoops were generally stored in a sanitary manner (a scooping bowl was stored in the rice). -General sanitation satisfactory - ensure staff pay more attention to the area under the upright cooler unit. -Staff and customer washrooms clean and well supplied. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.