INSPECTION REPORT Health Protection ABRR-BF4TKT

PREMISES NAME Fortune Wok (Surrey)		Tel: (604) 536-8128 Fax: (604) 542-9065
PREMISES ADDRESS 148A - 1711 152nd St Surrey, BC V4A 4N3		INSPECTION DATE August 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wendy Wong		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three bus pans full of meat and two bus pans of noodles were stored at room temperature, internal temperature was measured at 8C-11C Corrective Action(s): - Food items were left out for less than 2 hours. - All bus pans moved to walk-in cooler temperature less than 4C Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sesame chicken in hot holding unit is measured at 48C Corrective Action(s): - Reheated to 74C as the chicken was brought out less than 2 hours ago - Ensure that chicken is maintained at 60C or greater Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The area behind chopping block, outside walkin cooler and below two compartment sink had dirt and grease accumulation Corrective Action(s): Clean and maintain sanitary condition in the above noted areas Violation Score: 9

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

Comments

- All handsinks are supplied with hot and cold running water, soap and paper towel - Coolers - walk-in and drinks - are less than 4C - Upright storage freezer is functional and is measured at -10C - Hot holding unit for rice is greater than 60C - Hot holding/ steam table is measured between 62-66C - Sanitizer solution in bucket is measured at 200ppm chlorine residual - No evidence of pest activity is noted at the time of inspection - Foodsafe is verified at the time of inspection.