INSPECTION REPORT Health Protection JELR-CYMVEL

PREMISES NAME Wok'N'Roll		Tel: (604) 943-2990 Fax:
PREMISES ADDRESS 1 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE December 18, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Joe Yu		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 door undercounter cooler (under Turbo Chef) air and food temperature are above 4C/40F (about 6C/43-44F measured). Corrective Action(s): Move all higher risk foods (dairy, meats, cooked food, etc.) to alternate cooler. Store all higher risk foods at 4C/ 40F or colder. Adjust or service this cooler and do not store higher risk food in this cooler until it can keep food at 4C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi rice food temperature is below 60C - ok but time tracking is required. Other food in steam table - most is at 60C/140F or hotter except some food in shallow double pans. Corrective Action(s): All hot food is to be stored at 60C/140F or hotter. If the food temperature is below 60C, for more than 2 hours, discard food. Sushi rice with vinegar - discard after 4 hours. Time tracking is required. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep clean kitchen on a routine basis and clean up food spills daily. Corrective Action(s): Deep cleaning is scheduled for January. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: One cooler - indicating thermometer is broken. A probe thermometer is needed to verify hot holding temperatures. Corrective Action(s): Provide accurate indicating thermometers for each cooler and provide a metal stemmed probe thermometer to help with monitoring food temperatures. Recommend NSF or equivalent certified thermometers. Violation Score: 1

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

Comments

Routine check of WokNRoll (including hot food, sushi, and Skyway sandwiches and salads). Coolers - temperatures satisfactory with exception of one cooler - see above. Keep daily temperature records using accurate thermometers. See above regarding accurate thermometers. Freezers - in storage room - ok. Hot holding - soup >60C, most food in steam table >60C. See above re sushi rice and food in shallow double pans. Check food temperatures. Cooling hot food - discussed with food handlers. Food is to cool from 60-20C in 2 hours or less and 20-4C in 4 hours or less. Partially cover to let heat escape and then fully cover food. Raw salmon is frozen - <-20C. Food Safety Plan - provided information chart. Post. ***Provide food safety plan for sushi rice and raw salmon. Provide receipts for salmon. Hand washing sink has hot & cold water, liquid soap, and paper towels in main kitchen and front area (sandwich prep). * Do not store dishes in hand sink. Disposable gloves also worn - discard and wash hands frequently and when gloves are contaminated. Staff on site states has Food Safe certificate. **Check expiry dates and renew before certificates expire. For FoodSafe Level 1, a Refresher course can be taken prior to expiry. Keep copies of certificates on site. Chlorine is used to sanitize wiping cloths and food contact surfaces. Using 100ppm - good. Changing frequently throughout day. * Wiping cloth used to wipe knives and cutting board to be sanitized. Utensil cleaning - wash, rinse, sanitize (use 1 tsp bleach in 1 liter of water), and air dry. Poster is posted. Cleaning - see above. This will help with your pest control program. Copy of this report to be emailed to operator.