INSPECTION REPORT Health Protection CTIN-BGYT2H

PREMISES NAME Manchu Wok		Tel: (604) 897-2873 Fax:
PREMISES ADDRESS 733K - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE October 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sophia Woo		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice spatulas are stored in luke warm water (38C). Staff informed that they fill hot water but it reduces to room temperature over time. Corrective Action(s): Discussed that rice spatulas should be stored in cold water <4C or hot water >60C to prevent bacterial growth. Staff changed to ice water bath at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy grease build up noted under fryers and floor to wall area under cooking line. Corrective Action(s): Please remove grease and do a deep clean in the noted areas identified to staff by 1 week. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: All three staffs' Foodsafe have expired. Repeat. Corrective Action(s): Please ensure that a Foodsafe certified staff is scheduled to work each shift. Recommend having the kitchen staff scheduled to take Foodsafe first. Submit copies of certificate in 1 month. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Reach in freezer: -14C Reach in cooler: 3C Prep cooler: 4C Steam rice: 89C Hot holding units (rice, noodles, stir fry etc.): 60 to 69C Rice in rice cookers X2: 60 to 65C Pop cooler: 4C Ice machine and ice bin are kept in sanitary condition, scoop stored outside Warewashing properly set up at three compartment sinks, 200ppm Quats available at third sink 200ppm Quats sanitizer available in front and 100ppm bleach sanitizer used in the kitchen Temperature records are up to date Probe thermometer used and probe is sanitized with Quats between uses Dry storage is adequate (freezer is -19C and cooler is 4C) No apparent signs of pest noted at time of inspection, reports are kept onsite for review Health permit is posted *Reminder to have exhaust hood serviced in Dec. Also discussed scheduled power shut off procedure with staffs onsite.