INSPECTION REPORT Health Protection ABAI-ABCU7N

PREMISES NAME Wah Lun Chinese Restaurant		Tel: (604) 294-8059 Fax:
PREMISES ADDRESS 4524 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE June 28, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yan Ping Lin		NEXT INSPECTION DATE July 05, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 75

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted two containers of pan fried rice and sweet bean dessert stored at room temperature (approx 22.8C to 24.6C). Discarded at time of inspection. Manager on duty said she believes staff were cooling the rice. Corrective Action(s): Ensure potentially hazardous foods are not stored at room temperature for more than two hours for cooling. Once temperature reaches approx 20C foods must be transferred to cooler unit to cool to 4C within 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted box of beef and pork stored beside chopping block at start of inspection. Halfway through the inspection the beef and pork had not been put away or prepared. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less if not in use (ie. being processed). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted several cloths on food contact surfaces throughout food preparation areas. Sanitizer in front kitchen area was not conveniently located for cooking staff (located in the drink pouring area) and also was too strong (bleaching out test strips). There was also very little sanitizer in the container so the cloths were not submerged in sanitizer. No sanitizer or cloths were in the container of solution for the bakery area which the staff member claimed was their sanitizer solution. This issue has been noted on previous inspection reports. Corrective Action(s): Ensure sanitizer solution is made fresh daily and changed routinely throughout the day to ensure 100ppm chlorine is maintained. Keep all wiping cloths fully submerged in the sanitizer solution to prevent microbial growth. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Did not detect any hot water at any of the sinks in the premises. Manager on duty said that it may be due to high water usage from the dish washer and food preparation. Hot water temp max 37.2C. Closure Order issued. Corrective Action(s): Immediately close the premises.Ensure hot water is readily available at all times during premises operation. Hot water supply should be the demands of the facility during the busiest times. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Did not detect any hot water at hand wash stations. No concerns with soap, paper towel or accessibility with any of the hand sinks at time of inspection. Corrective Action(s): Ensure hand wash stations have hot water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A) Bakery ingredients stored in black and grey garbage bins B) Foods in walk in cooler were stored in perforated containers. Corrective Action(s): A) Obtain proper food grade containers. B) Keep all stored foods in closed containers with lids to prevent double stacking of food containers and contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted a few mouse droppings in bakery area behind oven. Reviewed pest control reports. Minor pest activity noted. Corrective Action(s): Clean up all droppings. Locate and seal entry points. Monitor activity and report activity to pest control technician. Increase pest control technician services until pest activity in premises has ceased. Follow all recommendations made by pest control technician and ensure a high level of sanitation is maintained at all times (ie. clean up spilled foods, remove garbage from premises overnight...etc). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted a few perforated containers in walk in cooler unit. This issue has been noted on previous reports. B) Noted some dry foods in bakery area stored in grey and black garbage bins. C) Bottom of knife container in kitchen is raw wood. Corrective Action(s): A) Operator to keep foods in closed containers with appropriate lids to prevent contamination of foods. B) Obtain appropriate food grade containers for the bakery ingredients. C) Keep all food equipment stored in washable containers that are made of non absorbent material. Suggested operator also looks into magnetic strips for holding knives. C) Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) 4 door stacked cooler unit has been relocated across the dishwasher in the middle of the food preparation area. Not enough food preparation taking place after lunch rush to assess the flow of the operation. B) Noted foods being grilled on hot plate again. Grease laden vapors are not to be generated in areas where there is no hood ventilation system located This issue has been noted on previous inspection reports. Corrective Action(s): A) Relocate cooler unit and submit floor plans for formal approval in order to obtain health approval for the proposed change. B) Immediately discontinue use of hot plate and remove the unit from the premises. Violation Score: 5

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

Comments

All coolers 4C or less. Walk in freezer -19C Hot holding of congee and rice higher than 60C Overall general sanitation satisfactory. Dry storage area organized and well maintained. Lights in food preparation areas had sleeves. Back door was closed at time of inspection. Observed proper thawing procedures (under cold running water). Live crab tank appeared clean. Water temperature: 7C Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine.