INSPECTION REPORT Health Protection MLOO-CZ5URY

PREMISES NAME Hang Lee Wok		Tel: (604) 599-7068 Fax:
PREMISES ADDRESS 7053 120th St Delta, BC V4E 2A9		INSPECTION DATE January 3, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wei Lin Xie		NEXT INSPECTION DATE January 10, 2024
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed under shelving, hand washing station, and chopping block. Corrective Action(s): Clean up droppings and sanitize affected surfaces with bleach sanitizer. Correct within 1 week. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Door leading to the kitchen has a gap underneath. Gaps also observed on the ceiling. Corrective Action(s): Seal all gaps to prevent pest entry. Correct as soon as possible. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed in the following areas: - Underneath shelving, hand washing station, chopping block - Inside freezer Corrective Action(s): Clean all noted areas and ensure cleaning is done regularly throughout the premises. Violation Score: 9

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C. Ensure hot foods are stirred often to help maintain temperatures ≥ 60°C. Do not overfill steam table with food. - Two compartment sink is available for manual dishwashing. Reviewed manual dishwashing procedures. Ensure in-use utensils are cleaned and sanitized at least every 4 hours. - 200 ppm bleach sanitizer is available - Ventilation hood is maintained - Premises is well lit - Permit is posted