INSPECTION REPORT Health Protection JCRH-CQDPYD

PREMISES NAME Indian Wok		Tel: (604) 428 2673 Fax:
PREMISES ADDRESS 5212 Kingsway Burnaby, BC V5H 2E9		INSPECTION DATE March 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shee Lin Chung		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Minor amount of mouse droppings noted on floor near dishwashing sinks and under dry storage shelving. Corrective Action(s): - Clean up droppings and sanitize areas. Monitor for any further activity. Ensure any additional droppings present are cleaned up promptly and the area sanitized. To be corrected: 05-Apr-2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease noted under cook line - Food splatter noted on wall behind chest freezer Corrective Action(s): - Clean areas above to remove food splatter and grease. To be corrected by: 05-Apr-2023 Violation Score: 3

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

Comments

- Hot and cold running water supplied to all sinks - Handwashing sinks in kitchen and front service area were supplied liquid soap and paper towel - Coolers were operating at required temperatures (4C or colder) and equipped with thermometers and freezers were maintaining products in a frozen state: - Temperatures checked: - Sliding door cooler 3C - 3 door prep cooler 2C - Fridge/Freezer #1 2C/-18C - Fridge/Freezer #2 0C/-19C - Undercounter cooler (server area) 4C - Small white freezer -18C - Upright freezer -26C - Chest freezer -22C - Note: no hot held foods at time of the inspection - Majority of foods in coolers were covered with a few exceptions which were addressed at time of inspection. Ensure lids are tightly in place. - Dry goods stored on shelving off of the floor - High temperature dishwasher operational and met required temperature to sanitize dishes. Temperature was 77.7C at dish surface. Operator checks external gauge for rinse temperature daily. - Chlorine bleach sanitizer solution (200ppm) present for in use wiping cloths. - Pest control contract in place with monthly service. - Foodsafe requirement met. Operator has valid Foodsafe level 1 certificate (valid until July 2023) - ensure refresher course is completed prior to expiry to ensure certification remains valid. See www.foodsafe.ca for information regarding refresher course. - Staff/public washrooms were supplied with hot and cold running water, liquid soap and paper towel.