INSPECTION REPORT Health Protection AKWN-BJAVGS

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 November 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Lin		NEXT INSPECTION DATE November 28, 2019
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

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 were not consistently stored in sanitizer between uses. Corrective Action(s): In-use wiping cloths need to be stored in a bucket of santizer in between uses to prevent bacteria from growing on them. All work stations were equipped with buckets of bleach sanitizer (chlorine at 200ppm) but staff on cook line were not consistently returning the in-use wiping cloths to the sanitizer in between uses. Instructed operator to correct and talk to staff at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at servery was empty. Corrective Action(s): Liquid soap shall always be provided at hand sinks for handwashing. Instructed staff to refill dispenser 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 staff washing hands without taking off and discarding the single-use/disposable gloves on their hands. Corrective Action(s): Single-use/disposable gloves shall be discarded after each use/task as they are not intended to be washed. Staff person tasked with portioning and preparing each order for cooking was observed using their gloved hands to directly handle a variety of different ingredients (mostly vegetables) without removing and discarding the gloves for handwashing. The same staff person was also observed handling a variety of ingredients without gloves. Whether they kept their gloves on or off for handwashing, this staff person did not wash with liquid soap, rather simply rinsed their hands under the water. Handwashing must be performed using warm water and liquid soap to remove dirt/filth and kill bacteria. Instructed operator to instruct all staff to dispose of single-use gloves after each task and to wash their hands properly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed staff using bare hands to handle various uncooked food items. Corrective Action(s): The use of bare hands to handle food without handwashing in between can increase the chance of cross-contamination. Utensils such as scoops and tongs should be provided for each food item to prevent direct hand contact. Also discuss with staff to use the utensils instead of hands to handle the food. Instructed operator to correct at time of inspection. Violation Score: 3

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

Comments

General observations: The following coolers were 4 degrees Celsius or less: walk-in cooler, small prep cooler in kitchen, both undercounter coolers in noodle area, stand up cooler in take-out area, and bar cooler. The following freezers were -18 degrees Celsius or less: Kitchen 3-door freezer, both freezers in take-out area, and double door freezer in dining area. The food warmer and both rice warmers were 60 degrees Celsius or more. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Both kitchen hand sinks were stocked with liquid soap and paper towels. Hand sink in servery was stocked with paper towels. All sinks were equipped with hot and cold running water. General sanitation was satisfactory. Low temperature dishwasher had a chlorine residual concentration of 100ppm. Chemicals were stored in a safe manner. No signs of pests. Note: Three out of the four violations noted in this report were the same as the previous report. Hand hygiene and maintaining work areas clean and sanitized is very important towards preventing food borne illnesses. A thorough review of proper hand hygiene practices and proper storage of in-use wiping cloths should be conducted prior to the re-inspection.