INSPECTION REPORT Health Protection RWOG-AXBSPE

PREMISES NAME Wah Wing Szechuan Restaurant		Tel: (604) 945-3333 Fax:
PREMISES ADDRESS 207 - 2748 Lougheed Hwy Port Coquitlam, BC V3B 6P2		INSPECTION DATE March 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available in the kitchen area. Staff made sanitizer at the time of inspection. 2) Scoop for rice stored in warm water. Corrective Action(s): 1) Ensure that a sanitizer solution of 100-200ppm chlorine is available at all times and made fresh daily for effectiveness. Use a solution of 5mL unscented household bleach in 2.5L of water. 2) Store rice scoop in an ice water solution or hot water at 60C or above. Replace the water every four hours, when the ice melts, or when the water becomes visibly dirty. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods in the walk-in cooler, reach-in cooler and walk-in freezer were uncovered 2) A bowl of fried vegetables were underneath the hot water tanks in the back area 3) Bottled drinks were stored directly in the ice inside the ice machine 4) Scoops were stored directly in the dry ingredients 5) Cloths were used to cover some foods These are all repeat violations. Corrective Action(s): 1) Cover all foods when in storage 2) Do not store food underneath the hot water tanks 3) Do not store drinks direcly in the ice machine as this may lead to cross-contamination 4) Do not store scoops directly in the dry ingredients as this may lead to cross-contamination 5) Cover foods using food-grade material. Cloths can absorb moisture and cause bacteria to grow. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted underneath the tables along the cookline. Corrective Action(s): Wash and sanitize the area noted. Violation Score: 3

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

Comments

- Coolers measured 4C or colder - Freezers measured -18C or colder - Hot held rice measured 60C or hotter - Dishwasher dispensed 50ppm chlorine - Handwashing station stocked with soap, paper towels and hot and cold running water - Ice scoop stored separately - FOODSAFE Level 1 requirements met Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/