INSPECTION REPORT Health Protection SJEN-AC8T4H

PREMISES NAME Wei Dao Cafe		Tel: (604) 456-0351 Fax:
PREMISES ADDRESS 5595 B Kingsway Burnaby, BC V5H 2G3		INSPECTION DATE July 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joseph Mak		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 11

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted the knives and the magnetic knife strip was not in clean condition. Corrective Action(s): Always wash and sanitize knives thoroughly before putting on to the knife strip. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach water was not prepared at the adequate concentration. 2. Utensils used in the kitchen and the bar were not properly sanitized during cleaning. Corrective Action(s): Ensure to prepare bleach water @ 100ppm Cl every day. All kitchen utensils to be sanitized with 100ppm Cl during cleaning. Repeated violation. Further enforcement actions may be taken by the health department if repeated in the future. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meats were thawing at room temperature. The temperature of the meats @ 5oC Corrective Action(s): Directed to move meats back into the cooler. Ensure all frozen perishable foods be defrosted under running cold water or in a cooler @ less than 4oC Violation Score: 1

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

Comments

Kitchen: Handsinks fully equipped with liquid soap and paper towel Walk in cooler @ 4oC Walk in freezer @ -19oC Undercounter cooler @ 4-5oC Standup cooler @ 4oC Hot holding unit @ 60oC or above Chest freezer @ -21oC The ventilation canopy hood scheduled to be cleaned in a week by a professional cleaner Dishwasher @ 50ppm Cl detected (low level) All foods kept off the floor Dry storage room in sanitary condition Bar: Undercounter cooler @ 4oC Ice machine kept clean