INSPECTION REPORT Health Protection DSOG-AWNV7M

PREMISES NAME China Village Wonton House		Tel: Fax:
PREMISES ADDRESS 9644 King George Blvd Surrey, BC V3T 2V4		INSPECTION DATE March 8, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 14, 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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Bean sprouts stored in lukewarm water at room temperature. 2) Multiple partially frozen meats stored at room temperature. The surface temperature was measured at 7C and internal temperature at 5C. Corrective Action(s): 1) Store the bean sprouts inside the cooler at < or = 4C. 2) Store all partially frozen meats inside the cooler at < or = 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice inside one of the two rice cookers was measured at internal temperature at 51C. The operator stated that the rice was prepared in less than an hour ago. 2) Fried shrimp stored at 25C on the prep table. The operator stated that the food items were being cooled less than an hour ago. Corrective Action(s): 1) Increase the rice cooker hot holding temperature > or = 60C or move the cooked rice inside the cooler and keep it cold held at < or = 4C. All hot PHFs must be hot held at > or = 60C. 2) Move the fried shrimp inside the cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris and grease inside the sanitizing compartment of the three compartment sink. Corrective Action(s): Keep this compartment free of food debris and grease. This compartment is designated for sanitizing purpose ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items (ie chopped vegetables, raw meats) were double stacked. Corrective Action(s): Store all food items covered with plastic wraps or lids and do not double stack. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Multiple partially frozen meats were being thawed at room temperature. The surface temperature was measured at 7C and the internal temperature at 5C. This is a repeat violation. Corrective Action(s): The operator moved the meats inside coolers at 4C. Thawing must be done in the following ways: - Inside coolers at < or = 4C. - Under cold running water or in cold water that is changed every 30mins - In ice bath. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease and food debris on the bottom of the display cooler. 2) Grease build up underneath the three compartment sink. Corrective Action(s): Clean the areas noted above and implement regular cleaning schedules. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All coolers (upright) < or = to 4C. - All freezers (three chest) < or = to -18C. - You must begin a temperature log for all coolers and freezers. Keep records for review by the health inspector. - Rice hot held in one of the rice cookers at 71C. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine solution with drain plugs to fill the sanitizing compartment. Please ensure to follow the proper manual dishwashing procedure for manual dishwashing: 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine solution. Ensure to have surface sanitizers available both at in the main kitchen and in the front serving area. - Dry storage area has adequate space and wire racks. Most dry food items stored inside plastic bins with lids. . - No signs of pest activity. - FOODSAFE trained staff on duty. Verified at the time of the inspection.