INSPECTION REPORT Health Protection DKAL-CLVVTS

PREMISES NAME Ho Fung Chinese Restaurant		Tel: (604) 525-1457 Fax:
PREMISES ADDRESS 724 6th St New Westminster, BC V3L 3C5		INSPECTION DATE December 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nhi Muoi (Anita) Cheng		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no detectable chlorine residual in the bleach bucket. Corrective Action(s): Operator made a fresh batch of 200 ppm bleach solution at the time of inspection. Ensure the solution is replaced timely. Obtain test strips to routinely check chlroine concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) There were multiple uncovered containers with chopped vegetables and cooked meat stored in the coolers. 2) Knives stored in the crack between the wooden block and the wall. Corrective Action(s): This is a repeat violation. Operator covered most containers at the time of inspection. Knives were taken to the dishwashing area. Food contact surfaces must be protected from contamination. Uncovered containers in the cooler are prone to cross contamination. Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers in the kitchen (double-door coolers (x2) and a walk-in cooler) were maintaining 4 degrees Celsius or less. Stand up freezers (x2) and chest freezer at the front were functional and maintaining -18 degrees Celsius or less. Chest freezers in the kitchen were less than -18 degrees Celsius. Drinks cooler only contains soda and water bottles. Rice in rice cookers/warmers (x2) had an internal temperature of at least 60 degrees Celsius. NOTE: maintain temperature logs for all coolers and hot holding units. Document temperatures twice a day. Sanitation: Hand sinks in the front and back of house were stocked with liquid soap and paper towels. High temperature dishwasher achieved 75 degrees Celsius at the plate level after the final rinse cycle. The bar area has been converted into an office. Staff hygiene appeared satisfactory. Storage: Chemicals were stored in the under sink cabinet at the front. Ensure pesticides are not used inside the kitchen. Food storage practices were satisfactory. Ensure the food storage containers are covered when kept inside coolers. NOTE: it is highly recommended that the chemical storage area be de-cluttered and organized for safe handling. Pest control: Facility is monitored by a professional pest control company on a monthly basis. Last month's report was reviewed on site. No pest activity noted around food preparation areas or the bar area.