Fraser Health Authority



INSPECTION REPORT
Health Protection
ATHP-CE4TE5
PREMISES NAME
Hon's Wun-Tun House (New Westminster)		Tel: (604) 520-6661
Fax: (604) 520-6791
PREMISES ADDRESS
408 6th St
New Westminster, BC V3L 3B2		INSPECTION DATE
May 4, 2022		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kevin Lin		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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: Moderate (16-29) Total Score = 21
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): a) A container of chicken was stored directly on the floor.
b) Containers of food were double stacked in the walk-in cooler.
Corrective Action(s): a) Keep all containers of food off the floor at all times.
b) Do not double stack containers of food.
Violation Score: 9

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings found in the following areas:
-Underneath the BBQ steam table near the front of the restaurant.
-Underneath the table in the dish pit.

Pest control comes on site biweekly and the reports were available for review during the inspection.
Corrective Action(s): Clean all droppings with a bleach solution today. Check for and seal any entry points within two weeks.
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was open during the inspection.
Corrective Action(s): Corrected.
Violation Score: 3

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

-Premises has changed names to Han Lin Noodle House. Application form completed during the inspection.
-Ensure that chlorine test strips are available for checking the dishwasher and it is checked every day.

All coolers were < 4 C.
All freezers were < -18 C.
Hot held foods were > 60 C.
Hand sinks were supplied with hot and cold water, soap and paper towels.
The dishwasher had 50 ppm chlorine.
Sanitizer buckets had a 100 ppm chlorine solution.