INSPECTION REPORT Health Protection JELR-D3ZTB4

PREMISES NAME Wok'N'Roll		Tel: (604) 943-2990 Fax:
PREMISES ADDRESS 1 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE April 4, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Joe Yu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Very small amount of cooked chicken in cold holding display is in double insert above prep cooler. The food temperature is above 40F (about 45F). Corrective Action(s): Do not double stack inserts in cold food prep table display as it is affecting the food temperature. Higher risk foods (meat, poultry, dairly) to be kept at 40'F (4C) or colder. Food above 40F was discarded during inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Food Safe (or equivalent) training - Manager on site states has Food Safe certificate. Check expiry date on certificate and renew (or take Food Safe Refresher course) before it expires. At least one person per shift is to have a valid Food Safe Level 1 (or an equivalent food safety course) that has not expired. Provide a copy of your certificate to Fraser Health. - Food safety plan - information provided. - Hot holding - soups are above 140F; steam table food is at 140F or hotter with exception of one item that was in a double pan and was reheated during inspection. Do not add new food to old food in steam table (replace with a new pan of new food). - A probe thermometer is available to check temperatures. Take food temperatures regularly. - Cold holding - walk in is at <40F; other coolers are at <40F with exception of Bev Aire cooler (under Turbo Chef) which is at about 42F (5C) and food temperature is ok. Check temperatures daily. Thermometers are available in each cooler. - See above re double stacked cold food in cold display. - Sushi and sushi rice is stored at 40F (in cooler and in self serve display). - Freezers satisfactory. - ***Ingredients for prawn seafood spring rolls to be available on site. - Reviewed washing of produce (lettuce) - satisfactory. Use clean bowl and sink. Some produce is ready to eat. - Hand washing - hot /cold water, liquid soap, and paper towels are provided at hand washing station. - Disposable gloves are available for food handlers when needed. - Sanitizing - using 100-200ppm chlorine in third sink for manual sanitizing (poster is posted) and wiping cloths are stored in sanitizing solution - good. Cleaning - satisfactory. Discussed storage room is separate building. Pest control - continue with monitoring for pests and cleaning.