INSPECTION REPORT Health Protection RSHA-BC6RCU

PREMISES NAME Wok'N'Roll		Tel: (604) 943-2990 Fax:
PREMISES ADDRESS 1 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE May 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joe Yu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths used on food contact surfaces not being stored in a sanitizer. Too many cloths noted. Towels are being used to line surfaces. (ie: dry items?) Corrective Action(s): Manual dishwashing sink sanitizer reviewed. Wiping cloth storage corrected. Remove all cleaning cloths from prep areas. (ie: store in designated areas) Remove all towels. Do not use towels to dry food contact surfaces. Air dry surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted along walls/behind, under equipment,along shelving, etc. Corrective Action(s): Pull all items away from walls and clean on a regular basis. Any unused items/damaged containers, etc are to be removed to free up space. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sushi prep cooler: Not functioning properly. Gauge appears to be not working properly. Corrective Action(s): Adjust. Maintain at or below 4 C. Monitoring required. replace temperature gauge inside prep cooler for monitoring. Violation Score: 3

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

Comments

Notes: - Temperature monitoring required. Generic FSP provided. - Manual dishwashing: Sink setup reviewed. Bleach sanitizer tested this date. Ensure all food contact surfaces are being washed and dsinfecdted after use, or on a timely manner. (ie: 3-4 hour intervals.) Wiping cloth storage monitoring discussed. Cleaning cloth storage and cleaning glove storage discussed. - Food Storage: All food/ingredients are to be stored in covered food grade containers. Cooked items are to be stored above raw food items. No double stacking of storage containers permitted when saran wrap is being utilized to cover food items. Cool down procedures discussed. (ie: Rice)