INSPECTION REPORT Health Protection VCHN-B9QQEP

PREMISES NAME Hang Lee Wok		Tel: (604) 599-7068 Fax:
PREMISES ADDRESS 7053 120th St Delta, BC V4E 2A9		INSPECTION DATE February 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wei Lin Xie		NEXT INSPECTION DATE March 11, 2019
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Cans of sauces observed stored on the floor underneath the chopping block. - Soiled and damaged plywood board placed on top of garbage can to allow for the placement of containers of food during preparation. Corrective Action(s): - Do not store food products on the floor. This is an unsanitary practice. Stored all food products at least 6" off the floor. - Do not store any food products on top of the garbage can. This is an undsanitary practice. Store all food products on a clean food prepration surface. . Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require a thorough cleaning: - Underneath the chopping block. Food debris accumulations observed. - All aspects of the exhaust canopy. Grease and dust accumulations observed. Corrective Action(s): Thoroughly clean the above noted areas. Clean all hard to reach areas, underneath and behind shelves and equipment, in between in equipment etc. on a regular basis. Maintain premise in a clean and sanitary manner at all times. Correct by March 11, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Damaged plastic tub for food storage onsite. Corrective Action(s): Discard the damaged plastic tub used for food storage. Ensure all food containers are in good working condition. Periodically inspect food containers for signs of wear and damage. Violation Score: 3

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. Reminder to always keep hand sinks clear of obstructions and to use for hand washing purposes only. 100ppm bleach available for use in labeled spray bottles. Walk in cooler at 4 degrees C. 2 door freezer used as a cooler at -2 degrees C. Beverage cooler at 3 degrees C. Hot holding at or above 60 degrees C. Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Reminder that in the absence of the operator at least one staff on duty must have FOODSAFE level 1 or equivalent. Temperature monitoring records missing for last several days. Ensure temperature monitoring records are maintained on a daily basis. Note: several old single use gloves stored around the front hand sink. Single use gloves must be discarded after use or after they are soiled. The use of single use gloves does not mean proper hand washing with warm water, liquid soap and drying off with single use paper towels is not required.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B9QQEP
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: 0.0833 hour Specific comments:
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