Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-CPT26N
PREMISES NAME
Woking Dragon Chop Suey House (Langley)		Tel: (604) 546-1825
Fax:
PREMISES ADDRESS
B110 - 20689 Willoughby Town Centre Dr
Langley, BC V2Y 0P3		INSPECTION DATE
March 10, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
David/Sarah Lane		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): a) Bleach solution in spray bottles in kitchen very strong. Whitening test strips.
b) Glasswasher not measuring any residual chlorine - feed container liquid looked clear instead of off yellow. Manager noted another container of table disinfectant (clear) stored with sodium hypochlorite. Possibly mixed up.
Corrective Action(s): a) Find a mechanism to better dose bleach into spray bottles to ensure 10 to 200 ppm residual. Recommend using a small liquid soap dispenser, labelled properly as a tool to more accurately dose spray bottles (i.e. 1 pump may equal 1/2 to 1 tsp bleach).
b) Make sure all staff are refilling the chlorine feed container with correct chemical. As discussed with manager, recommend keeping the table disinfectant in separate area away from bar chemicals.
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

Make sure staff target broom storage area on regular basis (daily sweep, weekly total clean) to ensure food debris does not build up.

Make sure staff in kitchen control amount of food (proteins) left out for cooking purposes (limit two hours). Make more trips to the cooler.

Cooling units working at less than 4 C.
Freezer below -18 C.
Dishwasher at 75 to 100 ppm chlorine.
Make sure handwash station at dishpit stocked with liquid soap and paper towels. All others ok.

Protein shelf in walk-in cooler rusted and observed with accumulations of food debris, rust and flaking plastic coating. Recommend replacement in near future.