INSPECTION REPORT Health Protection AKWN-BHP25W

PREMISES NAME Ho Fung Chinese Restaurant		Tel: (604) 525-1457 Fax:
PREMISES ADDRESS 724 6th St New Westminster, BC V3L 3C5		INSPECTION DATE November 6, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Nhi Muoi (Anita) Cheng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for in-use wiping cloths on cookline had less than 10ppm chlorine sanitizer. Corrective Action(s): Bleach sanitizer shall have a concentration of 200ppm to prevent the growth of bacteria on in-use wiping cloths. Bleach sanitizer shall be changed every 2-3 hours. Instructed staff to correct violation at time of inspection. Violation Score: 5

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # AKWN-BHMUVJ of Nov-05-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Buckets of bleach sanitizer for in-use wiping cloths not adequate in number and stored improperly in the kitchen. 2. In-use wiping cloths not stored in bleach sanitizer in between uses. Correction: 1. Buckets of bleach sanitizer shall be adequate in number to allow for convenience use by food handlers. Kitchen requires at least 2 buckets of bleach sanitizer - one for the cook line and one for the food preparation area. The buckets of bleach sanitizer shall be placed in areas that are convenient to use (e.g. on counters adjacent to work areas). The one bucket of bleach sanitizer was kept on the floor under a shelf. Instructed staff to correct violation at time of inspection. 2. In-use wiping cloths for the front of house and back of house were not stored in bleach sanitizer in-between uses. In-use wiping cloths shall be stored in bleach sanitizer in between uses to prevent bacteria from growing on them. Instructed staff to correct violation at time of inspection.

Comments

Follow-up inspection Mouse droppings have been cleaned up. Rice paddles kept in container of ice and water. In-use wiping cloths for front and back of house were stored in bleach sanitizer. Instructed operator to place an additional bucket of bleach sanitizer for in-use wiping cloths in the bar area so staff do not need to constantly go to the servery for wiping cloths. High temperature dishwasher had a final rinse temperature of at least 73.9 degrees Celsius (as per min/max recording thermometer).