INSPECTION REPORT Health Protection JSAS-BGJUBM

PREMISES NAME Manchu Wok (Metrotown Centre)		Tel: (604) 439-9637 Fax: (604) 439-9637
PREMISES ADDRESS 343 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 1, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jianzhuo Mark Ma		NEXT INSPECTION DATE October 08, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 63

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple trays of cooked chicken in kitchen upright cooler and cook line prep cooler 10 - 37 C. Corrective Action(s): Product discarded. As previously discussed, cooling process is restricted to deep fried meats that follow a double cook process only and these foods are to be cooled only in storage room walk-in cooler. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 7 soiled wiping rags in use throughout kitchen without any sanitizer solution available. Both sanitizer buckets were stored away and not in use. Vegetable peeler stored with food debris. All large plastic bins and lids stored on clean dishware shelving rack are covered with food debris and grease residue. Stack of metal bowls stored on clean dish shelving face up full of stagnant water and food debris. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back kitchen handsink - papertowel dispenser is broken. Corrective Action(s): Repair / replace papertowel dispenser. Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food items stored without covers in kitchen upright and prep coolers. Raw meats stored beside and above ready to eat food items in kitchen upright cooler and prep cooler. Box of raw meat stored in direct contact with 2 containers of cooked food cooling on prep counter. Box of used oil stored on top of food preparation counter and on shelves above work counter. Staff personal items (clothing, bags, snack foods / beverages) stored in a variety of locations throughout kitchen, front food service and storage room. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Food preparation surfaces are not to be used for processing both cooked and raw foods at the same time in order to prevent cross contamination. Common use surfaces are to be properly cleaned and sanitized between uses. Raw meats should be processed at designated stations where ready to eat food items are not handled. Staff personal items are not to be stored together with food and food equipment for business. All staff personal items are to be stored in a defined location only for staff items. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and / or debris collecting in the following locations: inside cabinet below pop dispenser equipment, clean dishware shelves above 3 compartment sink and walls / floor beside and below cooking line. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple plastic bins and fitted lids cracked, melted and broken. Multiple metal strainer baskets damaged with loose or fragmented wire. Corrective Action(s): Discard and replace all damaged food equipment. Discontinue use of food equipment when it becomes damaged as fragments can easily break off and contaminate food. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen line handsink has a faucet plumbing leak. Corrective Action(s): Repair handsink leak. Violation Score: 1

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

Comments

Professional pest control service in place. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia Walk-in Cooler 3 C Walk- in Freezer -10 C Note: walk-in freezer heavily over stocked. Orders from suppliers are to be received more frequently and product inventory is to be rotated accordingly on a first in first out basis. 2 door upright freezer -14 C, 2 door upright cooler 2 C 1 door undercounter cooler -2 C, 1 door undercounter freezer -18 C Cook line prep cooler 4 C Steam cooker top 81 C, bottom 76 C Rice cooker 62 C Hot holding display sections right to left: 80 C, 80 C, 83 C, 84 C Beverage cooler 7 C (no potentially hazardous foods)