INSPECTION REPORT Health Protection AKWN-BD5T8B

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 June 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Lin		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in bucket of sanitizer in between uses. Corrective Action(s): In-use wiping cloths must be stored in a bucket of sanitizer in between uses to prevent the growth of bacteria on the cloths. Every work station was equipped with a bucket of bleach sanitizer (200ppm chlorine) but none of them contained any towels. Staff were observed leaving in-use wiping cloths on the counters at room temperature in between uses. Store all in-use wiping cloths in the sanitizer and give reminder to all staff that cloths must be stored in this manner. Operator corrected at time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed food handler washing hands while wearing disposable plastic gloves. Corrective Action(s): Disposable plastic gloves are for single-use only. After each task the gloves must be discarded prior to hand washing. Instructed staff person to change gloves and wash hands again. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff using hands to gather various raw and cooked ingredients in preparation for the cooking of various dishes. Corrective Action(s): Observed staff using their hands to gather various raw and cooked ingredients for various dishes without washing hands in between. At all times, direct hand contact (with or without gloves) should be limited to prevent contamination and/or cross contamination. Provide utensils (e.g. spoons, tongs, etc.) for the various containers of ingredients to limit direct hand contact with food. Date to be corrected: June 14, 2019 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Staff hygiene and food handling practices appeared satisfactory - except as noted above. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. General sanitation was satisfactory. No signs of pests. Chemicals were stored in a safe manner. Low-temperature dishwasher had a chlorine sanitizer residual concentration of 100ppm.