INSPECTION REPORT Health Protection JSAS-BGRRMG

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 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jianzhuo Mark Ma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Repeat Violation: Stirfry chicken precooked and cooled in kitchen coolers. Corrective Action(s): Product discarded. As previously discussed, premise cooling process is restricted to twice cooked deep fried meat items only. Violation Score: 5

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

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

Code 302 noted on Routine inspection # JSAS-BGJUBM of Oct-01-2019 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. Correction: 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. Code 401 noted on Routine inspection # JSAS-BGJUBM of Oct-01-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back kitchen handsink - papertowel dispenser is broken. Correction: 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.

Comments

Raw meat products stored safely below ready to eat food items in cooler and freezer units. Food containers stored with proper fitted lids to protect food from contamination. Used oil boxes no longer stored on food preparation surfaces. Raw meats no longer stored or processed in contact with ready to eat food items. Staff personal items are stored centrally, in lower cabinet in front service area away from food and food equipment. Wiping rags in use stored in 200 ppm Quaternary Ammonia sanitizer. Food equipment and utensils stored clean, free of food and grease, and stored in a manner that allows rapid air drying. Required premise cleaning completed. Damaged food bins, lids and strainer baskets discarded and replaced. Cooking line handsink faucet leak repaired. Back kitchen sink papertowel dispenser repaired.