INSPECTION REPORT Health Protection ABAI-AE7UE6

PREMISES NAME Wah Lun Chinese Restaurant		Tel: (604) 294-8059 Fax:
PREMISES ADDRESS 4524 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE September 27, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yan Ping Lin		NEXT INSPECTION DATE September 28, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 2 Containers of noodles and cut up vegetables stored at room temperature approx 18C to 19C 2. Bags of thawed out meat and thawed out fish were in stagnant water approx 14C to 15C Corrective Action(s): Discard foods and ensure all perishable foods are stored at 4C or less at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Build up on grime noted on rice maker 2. Build up of food stains, food debris and stickiness noted on dry food storage containers 3. Food containers stored outside of walk in freezer area were on the ground. Corrective Action(s): Do a thorough cleaning of the rice maker and food containers (inside and out). Discard all food prior to cleaning (do not simply wipe the outside). Discard all single use containers. Obtain reusable containers. Keep all clean reusable containers empty until inspection is conducted to verify cleaning before transferring foods into containers. Ensure only reusable food grade containers are used and that they are cleaned and sanitized routinely. Keep all food containers stored off the ground in a sanitary location. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer available at all stations but several wiping cloths noted on food contact surfaces and hanging from shelves. Sanitizer level not adequate to keep all the cloths fully submerged when stored in container. Corrective Action(s): Keep all wiping cloths fully submerged in sanitizer solution to prevent microbial growth. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Lights above the entrance to the kitchen and the area outside of the walk in freezer were not covered 2. Noted several open food containers on lower shelving unit where there is a lot of foot traffic 3. Not all foods in walk in cooler unit and freezer were covered. Corrective Action(s): 1. Obtain light covers/sleeves for the lights in the above noted areas. 2. Keep all open foods being actively used up on food preparation tables 3. Keep all stored foods covered at all times Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): See violation code 205 #2 re: thawed out fish and meat in stagnant water. Corrective Action(s): Ensure frozen potentially hazardous foods are thawed under cold running water or in the cooler unit at 4C or less. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Gap and holes noted in the wall and door of the back entrance (to the parking lot) 2. Aprons noted stored in stagnant water in the mop sink room 3. Open container of pumpkin seeds noted in hot water tank room (appeared to be for staff consumption) 4. Cardboard used to line floor outside of walk in freezer area. Lots of cardboard also noted on shelving units and stored in this area Corrective Action(s): 1. Locate and seal all entry points to the premises. 2. Do not keep stagnant water on site as it allows for attraction/breeding of pests 3. Do not leave open food out 4. Remove cardboard from premises as it can be used as nesting material for pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food stains, debris, buildup...etc noted along the perimeter of the walls and under/behind large heavy equipment. 2. Hood ventilation system has heavy dark grease buildup. 3. Saran wrap noted over fire extinguisher beside hand sink in dim sum area. Saran wrap appeared to be covered in food debris. Corrective Action(s): 1. Do a thorough cleaning under/behind the cookline, counters, shelving units, coolers, sink areas...etc. Focus on hard to reach areas and the perimeter of the walls. 2. Have hood ventilation system cleaned and maintain routine schedule or increase cleaning frequency as needed. 3. Remove saran wrap from extinguisher and routinely clean fire extinguisher as needed. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Noted several food items in cooler unit, sauces and some dry foods stored in single use containers that foods/oils come in. Corrective Action(s): Discard all single use containers as they are not meant to be reused (can't be properly cleaned and sanitized). Obtain reusable food grade containers. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Noted over 50 seats in dining area upon start of inspection. Staff member was noted storing some seats away in back storage were there's a locked room. Premises has failed to received 3 consecutive low hazard routine inspections since compliance meeting has been conducted and has been noted to have pulled out extra seats in storage during several routine inspections. Correction Order issued. Corrective Action(s): Immediately remove extra seats from the premises. An inspection will be conducted to follow up on removed seats. Violation Score: 5

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (walk in, sliding two door, 4 door unit beside cookline, dim sum cooler..etc) Walk in freezer -16C Hot holding of rice and conjee higher than 60C. No obvious sign of pest activity noted at time of inspection. Copies of pest control have been routinely faxed to the undersigned. Ensure to fax future copies until further notice. Ice machine appeared clean with scoop for ice hanging outside of the ice. Low temperature dish washer had 50ppm chlorine.