INSPECTION REPORT Health Protection VCHN-ADKP4R

PREMISES NAME Manchu Wok (Surrey)		Tel: (604) 585-8608 Fax:
PREMISES ADDRESS 2729 Central City Surrey, BC V3T 2W1		INSPECTION DATE September 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Scoops for dispensing dry products stored directly in dry products. Cleaver observed stored in spacing between two counters. Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Staff has manually ware washed the scoops and cleaver. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: No permit to operate issued by Fraser Health posted in plain view of the public. Corrective Action(s): Affix the validation decal to the permit to operate issued by Fraser Health. If a replacement permit is required contact our billing department at (604) 918-7507. Correct by September 21, 2016. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accumulations observed underneath the deep fryers and wall/floor joint area at cooking line. Corrective Action(s): Thoroughly clean above noted areas. Ensure premise is maintained in a sanitary condition. Correct by September 14, 2016. Violation Score: 3

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

Comments

Routine inspection: 3 compartment sink setup for manual ware washing. 200ppm quats available for use in sanitize sink. Utility sink, kitchen hand sink, and front serve area hand sink all provided with liquid soap and paper towels. 100ppm bleach available for use in kitchen and front area. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. Preparation cooler inserts and lower section at or below 4 degrees C. Upright single door cooler at 4 degrees C. 2 door cooler for storage of vegetables at 2 degrees C. 2 door cooler for storage of raw potentially hazardous foods at 3 degrees C. Storage area freezers both at or below -18 degrees C. Front hot holding units at or above 60 degrees C. Rice hot held above 60 degrees C. Foodsafe requirements met at time of inspection. Temperature monitoring records maintained and available for review.