INSPECTION REPORT Health Protection CTIN-AXJUB3

PREMISES NAME Manchu Wok		Tel: (604) 897-2873 Fax:
PREMISES ADDRESS 733K - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE April 5, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sophia Woo		NEXT INSPECTION DATE April 19, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pan of fried rice were stored on shelf on top of cooking stove. Chef said that he made the fried rice in the morning at 11am. He transferred the fried rice into the hot holding unit in the front service area and left this pan in the kitchen until they need to refill more fried rice. Time of inspection was at 2:40pm. Corrective Action(s): Fried rice discarded. Do not leave fried rice on the counter as cooling at room temperature is only 2 hours max and the fried rice has been left at room temperature for almost 3.75 hours. Food should be transferred into the cooler for remaining cooling process OR make smaller batches instead. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables (e.g. celery, mushrooms) stored in sandwich cooler across cooking station is overfilled (8-10C) and double stacked. Corrective Action(s): Do not overfill the inserts or double stack inserts. Fill inserts in small batches and single layer only. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No detergent onsite for manual warewashing procedure. Sanitizing sink in the three compartment setup has lots of food debris inside. Bleach detected when test strip was dipped in sanitizing sink. When directed staff to drain and mix the sanitizing solution again, cold water was used only. Staff was unsure how much Quats concentrate to add to make up 200ppm. Repeat. Corrective Action(s): Reviewed manual warewashing with staff. Refer to FHA diagram. Use soap detergent and water to wash as first step, rinse off the soap in second sink and soak the equipment in the sanitizing sink for 2 minutes at 200-400ppm, warm water. Label on sanitizer indicates that 22mL to 4L is the required mixing ratio. Please post this on the wall. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: An insert of fried chicken was stored beneath inserts of raw chicken in the standup cooler across from three compartment sinks. Repeat. Corrective Action(s): Keep raw meats on the bottom shelf of coolers to prevent food contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the floor of main kitchen area. Mildew observed around pop fountain machine. Corrective Action(s): Please clean and sanitize these noted areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter freezer below steam rice is at 1-3C. Undercounter cooler across cooking station is at 8C. Corrective Action(s): Please adjust the refrigeration units so that freezer is at -18C or colder and cooler is at 4C or colder. Install a separate thermometer inside to monitor temperature. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Fried rice: 65C White rice: 60C Steam rice: 89C Hot holding units: 60 to 78C Standup freezers: -12 to -18C Standup coolers: 4C Bleach sanitizer available at 100ppm No apparent signs of pest noted at time of inspection *Please provide pest control reports from last 3 months for review. Foodsafe staff present is front service staff, kitchen staff must be certified as well. Class is available in Chinese, please visit foodsafe.ca for more info.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AXJUB3
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. Partial 08/06/2018 Time Spent: 0.25 hour Specific comments: Yen Bros: 1.4/92g= 1.52% trans fat Globe brand hot bean paste: 0.1/0.2g= 50% trans fat -> please verify the trans fat content with supplier, if it indeed exceeds 5% trans fat, change ingredient to meet the trans fat requirement. Success baby corn: 0% trans fat
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